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
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: