Servings 16 servings |
Ingredients
- 1 (18 ¼-ounce) box spice cake mix
- 1 (4-serving) box instant cheesecake pudding and pie filling
- 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 optional
- 1/3 cup chopped pecans
Ingredients
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Instructions
- Preheat oven 350° F. Coat nonstick Bundt pan with nonstick cooking spray.
- In mixing bowl, combine the cake mix, pudding, yogurt, oil, eggnog, egg, and egg white and mix until until creamy.
- Stir in butterscotch chips and pecans and pour mixture into the prepared pan. Bake cake 40-45 minutes or until wooden pick inserted comes out clean.
Nutritional Info
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
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