White Chocolate Bundt Cake

White Chocolate Bundt Cake is a lower calorie cake that doesn't skimp on flavor! It starts with a boxed cake mix.

Take an ordinary vanilla boxed cake mix....

Add a few "accessories" to dress it up....

Yes this piece is actually 1/16th of the cake...you can see just how generous a size this is!

and enjoy a cake that takes no time to make...but tastes like you made it from "scratch."  And what's even better?  It's only 5 points+ per slice! 

No one will know this cake is WW friendly but YOU!  It is a nice moist bundt cake that is a breeze to make and honestly, tastes nothing like the box cake mix it originated from.  Not that there's anything wrong with boxed cake mix....they DO have their place and I have made many over the years.  But they always have that "tastes like boxed cake mix" flavor about them.  By adding a few ingredients, that "boxed cake mix" flavor all but disappears!

I found the base of this recipe at WW online...but changed up quite a few things to make it my own.

White Chocolate Bundt Cake

loosely adapted from a recipe found on WW online

Printable Version

Servings - 16    Servings Size - 1/16th of cake   Points Plus per serving - 5 points+

Calories - 190   Total Fat - 5g,   Carb. - 33g   Protein - 3.5g,   Fiber - 0g

1 (18 1/2 oz.) box of vanilla flavored cake mix

1 ( 1.4 oz)  package of white chocolate flavored pudding mix, fat free and sugar free

1 cup of egg beaters OR 4 large egg whites

1 cup buttermilk, lowfat

3/4 cup water

1/2 cup white chocolate chips, melted and cooled

2 TBS. canola oil

1 tsp. pure vanilla extract

powdered sugar for dusting

1.  Preheat oven to 350 degrees F.  Spray a nonstick finish 12-cup bundt pan with cooking spray and dust lightly with flour.  ( I use Baker's Joy for this, because it already had flour in it and I don't need to dust after I spray)

2.  In large mixing bowl, combine all ingredients except powdered sugar for dusting.  Mix on low speed of hand mixer until combined, then mix on medium speed for two minutes, until batter is mostly smooth.  

3.  Pour batter into prepared pan.  Smooth out top.  Bake at 350 degrees F for about an hour.  Test with toothpick inserted into center, if it comes out clean, the cake is done.  Allow to cool in pan for 15 minutes.  Invert onto serving platter and let it finish cooling.  Dust with powdered sugar when completely cool and just before serving.  

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Part of my WW strategy has always been, when I am invited to a gathering and asked to bring something, I cover all my bases with food that I know exactly how many points they are worth and a dessert that I can eat without feeling guilty.  This strategy has helped my out tremendously.  It is funny though, because so many times, it's the healthy, lower calorie food that vanishes quicker than everything else.  I think this cake is one of those desserts that would be perfect to take to summer gatherings!

We finally had two days of decent, DRY but  incredibly windy, yet warm weather ( finally a couple of days without coats!) ....and I have taken full advantage of it by going for some very long walks with my friend and our dogs.   I got a blister on the bottom of my foot from yesterdays walk!  Never had that happen to me before!   It's all good though, because I will be honest, I have gotten into the kids Easter candy WAY more than I should have.  But that ends today....at least I have my cake to satisfy my sweet tooth!    How about you?  How are you doing with left over Easter Candy?  ( better than me I hope!)