PUMPKIN BUNDT CAKE

Experience the cozy embrace of fall spices intertwined with the richness of protein, creating a symphony of flavors that will enchant your taste buds. Crafted with care, this bundt cake offers a guilt-free indulgence, delivering the essence of pumpkin perfection without compromising your health goals. Immerse yourself in the comforting aroma and wholesome goodness of this cake, designed to be both a treat for your senses and a nourishing addition to your wellness journey.

INGREDIENTS

Cake:

4 scoops PRO® Bourbon Vanilla Whey Protein Isolate
1/3 cup high-protein pancake mix
1-1/4 cup pumpkin puree
1 tsp baking powder
1 Tbsp sugar alternative
2 eggs
1 Tbsp coconut oil
1 Tbsp pumpkin spice

Icing:

1 Tbsp sugar alternative
2 Tbsp nut butter
1 Tbsp fat-free greek yogurt
1/4 cup pumkin puree

DIRECTIONS

Preheat the oven to 350°C.
In a large mixing bowl, beat the eogs with the stevia for the coke, pumpkin puree, pumpkin spice, protein powder, bakino gowbar, and high protein pancake mix
Once well combined, pour it in a greased 10-12 cup bundt pan.
Bake the cake for 15-20 minutes of until you can poke a toothpick in and pull it out clean.
While the cake is in the oven, prepare the icing take the pumpkin puree, stevia, nut butter, and fat-free greek yogurt and mix them together in a bowl. Add some water if necessary to achieve an icing-like consistency.
When the cake is done baking, allow it to cool for 5-10 minutes before pouring the icing on top and serving!