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+ servings

Gingerbread Bundt Cake

This Gingerbread Bundt Cake is moist, delicious, and filled with ginger and pumpkin flavors, and topped with a heavenly homemade caramel drizzle!
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Course: Dessert
Cuisine: American
Servings: 14 slices
Calories: 142.91kcal


  • 2 1/2 tbsp butter softened
  • 3 ½ tbsp unsweetened applesauce
  • 1 tsp vanilla extract
  • 2 tsp fresh ginger finely grated
  • ½ c Stevia in the Raw
  • 1/4 cup Lakanto Flavored maple syrup
  • 2 eggs
  • 2 c self-raising flour
  • 2 tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ tsp baking soda
  • ¾ cup Almond or coconut milk
  • 1 cup pumpkin puree

For Caramel Drizzle


  • Preheat oven to 350 degrees.
  • Spray bundt pan with nonstick spray
  • Beat softened butter, vanilla extract, fresh ginger, Stevia, and half the maple syrup in a large bowl until fluffy.
  • Beat in eggs, one at a time, until combined. Whisk in flour, ground ginger, cinnamon and nutmeg, salt and baking soda with milk, in two batches, until combined.
  • Stir in pumpkin until combined, be careful to not overmix!
  • Pour mixture into bundt pan. Bake for 40 minutes or until a toothpick comes out clean. Let the cake sit for 5 minutes before turning onto a wire rack to cool completely.
  • Heat cream, butter, and maple syrup in a small saucepan over medium heat. Bring to a boil for 2 minutes or until sauce reduces. Remove from heat. Set aside for caramel sauce to thicken. Fold in pecans.
  • Place cake on a serving plate. Drizzle with caramel sauce
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Weight Watchers Points 3 Points on all plans; 5 points on plans with full drizzle, use less to lower points


Calories: 142.91kcal | Carbohydrates: 15.92g | Protein: 3.7g | Fat: 7.32g | Saturated Fat: 2.78g | Cholesterol: 34.7mg | Sodium: 129mg | Potassium: 86.81mg | Fiber: 1.44g | Sugar: 1.28g | Vitamin A: 2882.42IU | Vitamin C: 0.73mg | Calcium: 33.29mg | Iron: 0.66mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.