43g white cake mix
85g pumpkin puree
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.
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:
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!