Cinnamon Swirl Bundt Cake

Cinnamon Swirl Bundt Cake is lighter in calories and fat, this cinnamon filled Bundt cake is sure to please anyone watching their waistline.
Cinnamon Swirl Bundt Cake

Cinnamon Swirl Bundt Cake

By Sue Lau | Palatable Pastime

Another month has gone by (actually two whole months for me) and it is time to visit the Bundt Bakers group again, for a collection of cakes of earthly delights, in this case, cinnamon.

I was all set to do a cake last month, but then I got started on Weight Watchers. Doing a diet type cake is not a problem, but the one I had lined up was not going to work with the type of ale I was going to use in it. And I was short on ideas for anything else, so I took the month off. Not that I didn’t want cake all month long, because I did.

But this month I have had lots of time to come up with an idea for a cinnamon type cake, and we are going to be using some ingredients to help keep the fats and calories down, so it doesn’t derail anyone’s diet (if eaten in moderation- if you eat the whole thing–and you might be tempted–you face the morning sun, and the scale, alone!)

I have to admit, even though I was using low sugar ingredients, I was still pretty scared to point this one up and look at the total! I mean, who ever heard of eating cake on a diet? But 12 Smart Points per slice, there it is, doable. And really, it would be lower except those delicious pecans.

The flavor of this is a lot like coffee cake with streusel. I do hope you enjoy it. I know I will!


Cinnamon Swirl Bundt Cake

Cinnamon Swirl Bundt Cake

  • Servings: 8
  • Difficulty: easy
  • Print

Cinnamon Swirl Bundt Cake

Weight Watchers: 12 Smart Points per slice (8 slices in the cake)

Note: changing ingredients or using other brands may change the point total.


  • 1 (16 ounce) package Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix
  • 1 cup pecan halves, chopped
  • 1 tablespoon cinnamon
  • 1 tablespoon Truvia brown sugar blend (or 2 tablespoons Splenda granular)
  • 1 cup fat free plain Greek yogurt
  • 3 tablespoons I Can’t Believe it’s Not Butter (70% blend), melted
  • 1/4 cup unsweetened applesauce
  • 4 large eggs
  • 2 tablespoons fat free milk


  • 1/4 cup Pillsbury sugar free vanilla frosting
  • 2 tablespoons fat free milk
  • 1/8 teaspoon cinnamon
  • 2 tablespoons finely chopped pecans


  1. Preheat oven to 375ºF.
  2. Grease and flour the inside of a twelve cup nonstick bundt pan.
  3. In a small bowl, mix three tablespoons of the cake mix with 1 cup chopped pecan halves, 1 tablespoon cinnamon, and 1 tablespoon Truvia brown sugar (Stevia blend).
  4. Place the rest of the cake mix, the yogurt, melted margarine, applesauce, eggs, and the 2 tablespoons milk into an electric mixer, and beat with a paddle until smooth.
  5. Place two cups batter into the bottom of the bundt pan.
  6. Top with streusel mix.
  7. Cover all of that with remaining batter and smooth it out.
  8. Bake in the preheated oven 25-30 minutes or until you can insert a toothpick and remove it without having wet batter on it.
  9. Cool in pan ten minutes, then turn out onto a wire rack to complete cooling.
  10. When cake is cool, stir together drizzle of frosting, cinnamon and milk and drizzle cake.
  11. Sprinkle the 2 tablespoons finely chopped pecans over the top and allow to dry.
  12. Cut into 8 pieces before serving.

From the kitchen of

#BundtBakers Cinnamon Bundts

This month’s theme is all about Cinnamon!

Hosted by Lauren at Sew You Think You Can Cook


Don’t forget to take a peek at what other talented bakers have baked this month:

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Join my recipe group on Facebook for  more recipes from blogger friends around the world!

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32 responses

  1. I’m so proud of you, Sue! That is one gorgeous cake and I can’t imagine anyone is going to miss the extra calories. You are an inspiration!

    • Thanks! Its the best diet cake I’ve ever had! I’d say *only* but I did make an Italian cream cake before that was pretty much sugar free. I should go find that recipe and post it here! 🙂

  2. This looks like a proper buttery, sugary, cake. Who’d of known that it’s reduced fat. Great Job! Laura@ Baking in Pyjamas

  3. Wow. I am impressed. Really impressed. The cake is stunning and the ingredient list is mouthwatering so I’m sure no one would know that it’s just 12 points. Glorious.

  4. What a beautiful bundt cake, Sue, and what a great idea adapting it to your diet! I normally leave it out and at the end I will be eating normal cake again… not a good idea. Thanks for the recipe and inspiration!

  5. oooh, this sounds lovely! And I love that you’ve made it so doable for those on restricted diets! LOVE that glaze! 🙂

  6. I love how you decorated this cake… and that it has very little sugar in it. 12 points? definitely doable. great job! #Bundtbakers

  7. You did an amazing job with your cake, and I can’t wait to see what you do in the coming months. I wish you great success with the journey you are going on, and I think that there are going to be a lot of people clamoring for your adapted recipes.

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