- 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
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.