This delicious chocolate bundt cake is actually a Weight Watchers pumpkin cake that everyone will love. The perfect fall treat that’s lightened up and easy to make!
If you are looking for a way to turn your fall recipes into a Weight Watchers treat that everyone can enjoy you have to give this pumpkin cake a try. It’s chocolatey and delicious without being so indulgent that you can’t enjoy it on WW.
The great thing is that we’re using only 4 ingredients which means you know it’s going to be easy to prepare and easy to shop for! No need to drag out all the baking supplies, we’re starting with a boxed mix.
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I love making pumpkin cake when the weather starts to cool off. When the fall / winter months hit I know it’s time for some delicious pumpkin desserts.
It doesn’t hurt that they’re a healthier way to serve up tasty treats. Pumpkin is so nutrient dense that it gives everything a nice little boost of vitamins and minerals as well. Let’s dive in and take a look at this easy to make pumpkin chocolate bundt cake.
Can I use pumpkin to make cake recipes?
The answer is yes! This Weight Watchers friendly pumpkin cake recipe is a great alternative to preparing traditional chocolate or vanilla cake mixes according to the box.
Using pumpkin helps us make a guilt-free treat that the whole family will love!
Can I substitute pumpkin for eggs and oil in baking mixes?
While it may seem like a strange ingredient to use in baking, pumpkin can actually be used as a substitute for eggs and oil. This makes it an ideal option for those following weight-loss diets or trying to maintain healthy eating habits.
To replace one egg with pumpkin in your other recipes, simply mix together 1/4 cup of canned pumpkin with 1/4 cup of water.
For oil, you can use the same amount of pureed pumpkin instead. Just keep in mind that using this substitution may impact the flavor and texture of your final dish, so you may need to experiment with different amounts and types of ingredients until you find a combination that works best for your particular recipe.
Whether you are looking for a healthier alternative to traditional baked goods orsimply want to try something new, using pumpkin in your baking recipes is a great way to add a little extra flavor and nutrition.
What are the 4 ingredients in this WW pumpkin cake?
This recipe uses a boxed chocolate cake mix, a can of pumpkin puree, some greek yogurt and powdered sugar.
You may need a few tablespoons of water as well when preparing the icing for this delicious Weight Watchers bundt cake.
Here are some kitchen essentials that I like to have on hand when making recipes like this:
Making tasty treats is a breeze with these kitchen essentials. Keeping things like this on hand makes my life so much easier in the kitchen.
How to make a chocolate pumpkin bundt cake:
Preheat the oven to 350° F.
Remove 3 Tbsp pumpkin puree and put to the side.
In a large bowl, combine cake mix, the rest of the pumpkin puree, and the Greek yogurt.
Use a hand mixer on medium to beat ingredients until combined, about 1 minute. It will be thick.
Turn the speed up to high and beat for 30 seconds more, until it becomes a litter thinner. It will still be thick.
Scoop mixture into a Bundt pan sprayed with Pam Baking Spray (or butter/flour) and spread evenly.
Place in the middle rack of the oven for 35-40 minutes, until a toothpick inserted comes out clean.
Clean mixing beaters.
In the meantime, add powdered sugar and the reserved pumpkin puree to a medium/large mixing bowl.
Use a hand mixer to beat on low until it starts to come together.
Add water a little at a time until you get a thick consistency, upping the speed to medium as you go.
Place in the refrigerator until ready to use.
Once the cake is done, allow to cool in the pan for 15-20 minutes.
Turn upside down onto a plate or cooling rack and allow to cool completely.
When you are ready to put the icing on the cake, remove from refrigerator and place in microwave at
10 second intervals until it is smooth, but still thick.
Spread onto cake.
Looking for more delicious Weight Watchers desserts?
If you are like me and are always on the lookout for more delicious Weight Watchers desserts you can’t go wrong with some of these choices. We love making lightened up versions of classic desserts so there’s plenty of options here that will suit your WW plan!
- Weight Watchers Apple Muffins
- Weight Watchers Cheesecake Recipe
- Orange Fluff Dessert | Weight Watchers Fluff
- 3 Ingredient Raspberry Dessert for Weight Watchers
- Weight Watchers Dessert Recipe Roundup
Can I have this recipe on Weight Watchers?
Weight Watchers newest program, Personal Points, caters a plan to each individual. Their plan is still relatively the same in that you can eat anything you like you just need to track it and stay within your points ranges for the day / week.
Now that the plan is different for each and every individual there’s not really a way for us to provide the points for you. We recommend that you use the recipe creator on the app or the website to create the recipe based on the ingredients / brands you use and then you’ll know for sure how to track this recipe for your Personal Points plan!
Printable Weight Watchers Pumpkin Cake Recipe:
- 1 15.25oz box chocolate cake mix
- 1 15oz can pumpkin puree
- 3 Tbsp Greek yogurt
- 2 ½ C powdered sugar
- 1-2 tbsp water
- Preheat the oven to 350° F.
- Remove 3 Tbsp pumpkin puree and put to the side.
- In a large bowl, combine cake mix, the rest of the pumpkin puree, and the Greek yogurt.
- Use a hand mixer on medium to beat ingredients until combined, about 1 minute. It will be thick.
- Turn the speed up to high and beat for 30 seconds more, until it becomes a litter thinner. It will still be thick.
- Scoop mixture into a Bundt pan sprayed with Pam Baking Spray (or butter/flour) and spread evenly.
- Place in the middle rack of the oven for 35-40 minutes, until a toothpick inserted comes out clean.
- Clean mixing beaters.
- In the meantime, add powdered sugar and the reserved pumpkin puree to a medium/large mixing bowl.
- Use a hand mixer to beat on low until it starts to come together.
- Add water a little at a time until you get a thick consistency, upping the speed to medium as you go.
- Place in the refrigerator until ready to use.
- Once the cake is done, allow to cool in the pan for 15-20 minutes.
- Turn upside down onto a plate or cooling rack and allow to cool completely.
- When you are ready to put the icing on the cake, remove from refrigerator and place in microwave at 10 second intervals until it is smooth, but still thick.
- Spread onto cake.
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Amount Per Serving Calories 375Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 420mgCarbohydrates 84gFiber 3gSugar 59gProtein 4g