My wife asked me to make her something Pumpkin flavored so I made her this Pumpkin Spice Cake from Weight Watchers.
Like most cake recipes this one is super simple to make. You combine all the dry ingredients and then all the wet ingredients, whisk together then bake for about 1 hour.
I always recommend dusting the cake pan with a little flour after greasing it to help release the cake after baking. It especially helps when using a bundt pan.
The glaze Included on the recipe card can be considered optional. I've had slices of this delicious pumpkin spice cake with and without the glaze and enjoyed it both ways.
💭 Weight Watchers Disclaimer
I have personally never subscribed to Weight Watchers but have several family members that have over the years. This recipe comes from one of their old recipe books. I'm including the "points" listed in the book for convenience but if this is important to you, please confirm directly with Weight Watchers.
Weight Watchers Points for this recipe: 5 points per serving
For more great recipes with Pumpkin Puree, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Pumpkin Spice Cake recipe from Weight Watchers (see recipe card for quantities): All Purpose Flour, White Sugar, Pumpkin Pie Spice, Baking Powder, Salt, Eggs, Canola Oil, Fat Free Milk, Pumpkin Puree, Vanilla Extract, Powdered Sugar and Fresh Lemon Juice.
🥣 How to make Pumpkin Spice Cake
Preheat the oven to 375°F. Grease a bundt pan with cooking spray, then lightly dust it with flour. Set aside.
In a large bowl, combine the flour, white sugar, pumpkin pie spice, baking powder, and salt.
In another bowl, combine the eggs, oil, milk, pumpkin purée, and vanilla extract. Add the egg mixture to the flour mixture and stir just until blended.
Pour the cake batter into the prepared bundt pan.
Bake for 55-60 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 15 minutes then remove from the pan and let the cake cool on a wire rack for at least 30 minutes.
In a small bowl, combine the powdered sugar and lemon juice. Drizzle over the cooled cake.
Weight Watchers Pumpkin Spice Cake
Equipment
- Bowl for Mixing
- Bundt Pan
Ingredients
- 3 Cups All Purpose Flour
- 2 Cups White Sugar
- 1 tablespoon Pumpkin Pie Spice
- 1 tablespoon Baking Powder
- ¼ teaspoon Salt
- 4 large Eggs
- ½ Cup Canola Oil
- ½ Cup Fat Free Milk
- 15 oz Pumpkin Puree
- 2 teaspoon Vanilla Extract
GLAZE
- ¾ Cup Powdered Sugar
- 1 ½ tablespoon Fresh Lemon Juice
Instructions
- Preheat the oven to 375°F. Grease a bundt pan with cooking spray, then lightly dust it with flour. Set aside.
- In a large bowl, combine the flour, white sugar, pumpkin pie spice, baking powder, and salt.3 Cups All Purpose Flour, 2 Cups White Sugar, 1 tablespoon Pumpkin Pie Spice, 1 tablespoon Baking Powder, ¼ teaspoon Salt
- In another bowl, combine the eggs, oil, milk, pumpkin purée, and vanilla extract. Add the egg mixture to the flour mixture and stir just until blended.4 large Eggs, ½ Cup Canola Oil, ½ Cup Fat Free Milk, 15 oz Pumpkin Puree, 2 teaspoon Vanilla Extract
- Pour the cake batter into the prepared bundt pan.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes then remove from the pan and let the cake cool on a wire rack for at least 30 minutes.
- In a small bowl, combine the powdered sugar and lemon juice. Drizzle over the cooled cake.¾ Cup Powdered Sugar, 1 ½ tablespoon Fresh Lemon Juice
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Lisa
This weight watchers pumpkin spice cake is delicious. Very moist and flavourful. It was a great hit with the family.