Now I know that when you think of Holiday desserts pumpkin is at the top of the list . As crazy as this might sound, my family are not big pumpkin lovers so we have always had several additional options besides the traditional pumpkin pie….one always being a bundt cake.
We love the traditional bundts but we also love this chocolate, chocolate chip bundt cake for chocolate lovers. A new favorite is this butter bundt. It is lighter than a more dense cream cheese bundt cake but still super rich and full of butter love in each bite.
When my brother and sis-in-law were down a month or so ago we had a big family dinner and I wanted to make a dessert that everyone was sure to love but something new and this butter bundt was definitely part of the plan. I wanted to do little bundt cakes as I had a very grand plan to make them into a beautiful display with some ice cream in the center and then drizzled with salted caramel sauce and maybe some chocolate sauce as well…unfortunately everyone ate so many Sandy McNuggets that no one had any room for dessert that night, so I sent these cute little cakes home with them to enjoy on their own.
Spray a 10" or 12" bundt pan or a mini bundt pan (mine holds 6) with nonstick spray, set aside
Place all the bundt cake ingredients into the bowl of a stand mixer (or large bowl) and mix on low until just combined
Increase speed to medium and mix until well combined, about 2-3 minutes
Pour batter into prepared pan (if using mini bundt pan fill each well 1/2 full)
Bake large bundt for 65-75 minutes, and the small bundt's for 45-50 minutes or until a toothpick comes out clean when inserted into the center
Let cool on a cooling rack in the bundt pan
While cake is cooling prepare butter glaze
In a medium saucepan combine all the glaze ingredients over medium heat until the butter is melted and sugar is mixed in, making sure to not mixture boil
Poke holes into the cake with a fork
Drizzle butter glaze over cake and continue to let them cool on the rack for another 20 minutes
Remove from pans and let cool completely on racks, drizzling with more butter drizzle as desired
Serve & ENJOY!!
Each serving is 8 WW+ points:
Calories 300 Calories from Fat 147 Total Fat 16.3g Saturated Fat 10.0g Cholesterol 68mg Sodium 308mg Potassium 81mg Total Carbohydrates 36.2g Sugars 24.1g Protein 3.0g
Vitamin A 10% - Vitamin C 0% - Calcium 4% - Iron 5%
Nutrition Grade F
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To make this bundt Holiday perfection you can fill the middle with fresh cranberries with a few mint leaves for the presentation or even better add in some cranberries and orange zest to the batter for a cranberry orange butter bundt. You could also serve it with your own caramel sauce or ice cream for an unexpected Holiday treat (especially for the kids).
The Holidays are usually all about the pumpkin (& maybe some apple & pecan as well) but this year surprise everyone with this super light but still rich butter bundt cake.