INGREDIENTS:

CAKE

• 43g white cake mix

• 1 egg

• 85g pumpkin puree

• 10g ProtoLyte Protein- Vanilla Cake Batter

• 1/2 tbsp light butter melted

Mix all ingredients until blended well and put in single serving bundt cake pan, or any single serving pan. Bake at 350 degrees for 25-30 min.

ICING

• 1 serving low fat or nonfat cream cheese, softened

• 20g vanilla cake batter

• Almond milk for consistency

Blend very well (this is important or the cream cheese will be chunky!). You can put it in the microwave for 10-15 seconds before pouring it over the cake.

Macros per bundt cake WITH icing:
45g carbs
14g fat
34g protein
Equivalent macros to bigger whey protein bars, and this is WAY better ;)

Optional (for a lower fat cake): Omit the egg and use a couple of egg whites & fat free cream cheese.

This cake is super moist, no gritty consistency and perfect for fall and winter!

Visit http://www.chelsieburkhart.com/blog/ for more on Chelsie!