Weight Watchers Ginger-Lime Bundt Cake

When I had picked up the new Weight Watchers Good Deal cookbook at my local Weight Watchers meeting, I had marked off a number of recipes that I wanted to try. One of the desserts I marked off to make was the Ginger-Lime Bundt Cake.  Since I had made another recipe which used lime and ginger, I had those two main ingredients on hand … so as a stress reliever one night I decided to bake and whip up a delicious specialty.

Prepping the cake took truly not much time at all.  I followed all directions as listed and baked my cake for the full 45 minutes. I was left with delicious perfection. My end result didn’t quite resemble the photograph in the book (the top of my cake puffed out and cracked a bit) instead of it being flat on top.

After my cake cooled, I drizzled the glaze over it and within 5 minutes it had set. The cake was definitely far moister the same day it was baked, whereas it was good, but a little drier the days following. Taste wise the cake is pretty delicious – it’s got a citrusy vanilla flavor to it and the ginger plays off perfectly with the other flavors without being overwhelming. I do have to say, when I saw the serving size I felt I would be a little jipped … but the cake is undoubtedly a dense, filling cake. It’s very reminiscent of a pound cake.

The cake itself serves 20 people and each slice is 181 calories or 5 points plus values. Well worth it, in my opinion!

Chocolate Peanut Butter Spice Cake

Spice cake is one of my favorite desserts to whip up when I’m in the mood for something tasty, mildly sweet and just all around delicious. I knew I had all the ingredients I needed to whip something together, so I made my way into the kitchen and let the creativity flow.

The cake itself always comes out super moist and delicious. I add a pinch of baking soda to my cake mixes that don’t use water/oil/eggs because it helps make the dessert just slightly fluffier. The chocolate peanut butter chips definitely added a peanut buttery chocolaty goodness to the cake that made it decadent. I shared it with family and friends who came by and everyone was equally pleased with it. The next day, after the cake was fully cooled I found it was perfect to warm it in the microwave for a few seconds and top it with a smidgen of butter. Perfect combination and it made it a great snack/dessert.

You could totally make these into muffins if you prefer them portioned out that way … but I personally made it into a Bundt pan because it was faster and it looks pretty.

Serves 12. 4 Points Plus Values.

Ingredients:

• Betty Crocker Spice Cake Mix
• 15 oz canned pumpkin
• 3 tbsp egg whites
• ¼ cup water
• 1 tsp baking soda
• 26 gm, Nestle Toll House Peanut Butter & Milk Chocolate Chips

Preheat oven per box directions.

In a medium bowl mix together spice cake mix, canned pumpkin, egg whites, baking soda and water. Blend until smooth. Gently fold in the chocolate chips.

Spray a bundt pan or muffin tin with non-stick cooking spray, spoon cake batter into the mild.

Gently tap cake against a flat surface to eliminate any air bubbles.

Bake in an oven per box directions. Cake is done when a toothpick can be inserted into the center and comes out clean.