Eggnog Spice Bundt Cake

Makes 16-20 servings


1 (18.25-ounce) box spice cake mix

1 (4-serving) box instant cheesecake pudding and pie filling mix

1 cup vanilla or eggnog nonfat yogurt

1/4 cup canola oil

1 cup light eggnog

1 egg

3 egg whites

1 cup butterscotch chips

2/3 cup chopped pecans


1. Preheat oven 350°F. Coat nonstick Bundt pan with nonstick cooking spray.

2. In mixing bowl, combine cake mix, pudding mix, yogurt, oil, eggnog, egg, and egg

whites, mixing until creamy.

3. Stir in butterscotch chips and pecans. Pour in prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.

Nutritional information per serving:

Calories 256 Calories from fat 39% Fat 12g Saturated Fat 4g Cholesterol 16mg Sodium 268mg Carbohydrate 36g Dietary Fiber 0g Sugars 25g Protein 4g Dietary Exchanges: 2 1/2 other carbohydrate, 2 fat