email this pageEggnog Spice Bundt Cake
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
1 (18 1/4-ounce) box spice cake mix
1 (4-serving) box instant vanilla or cheesecake pudding and pie filling mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1 1/3 cups toasted chopped pecans
Powdered sugar
Instructions
1 (4-serving) box instant vanilla or cheesecake pudding and pie filling mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1 1/3 cups toasted chopped pecans
Powdered sugar
1. Preheat oven to 350F. Coat a nonstick Bundt pan with cooking spray.
2. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
3. Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar. Serves 16.
Recipe by Holly Clegg, "Sugar and Spice," Nov. 2009
Nutritional Information
2. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
3. Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar. Serves 16.
Recipe by Holly Clegg, "Sugar and Spice," Nov. 2009
Per serving: 280 calories, 14g fat, 20mg chol., 5g prot., 34g carbs., 2g fiber, 330mg sodium.
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