Total Time
45mins
Prep 5 mins
Cook 40 mins

Low fat pound cake?! Yes!! This recipe comes from The Best Kept Secrets of Healthy Cooking. I took it to a party last night, and it was absolutely devoured. It is great for those who crave the texture/flavor of pound cake but NOT the pounds!

Ingredients Nutrition

Directions

  1. Place the cake mix and pudding mix in a large bowl and stir well.
  2. Add the mandarin oranges in their liquid and the egg substitute. Beat for about 2 minutes or until the mixture is smooth and the oranges are pureed.
  3. Spray a 12-cup bundt pan well and spread batter evenly. Bake for 35-40 minutes, until the top springs back when touched and a toothpick inserted in the center comes out clean.
  4. Allow cake to cool in the pan for 45 minutes, then invert onto a platter. Sprinkle powdered sugar on top, if desired.

Reviews

(3)
Most Helpful

I don't think I would call this a citrus pound cake but I would call it light, fluffy and delicious. This might be my new favorite low fat cake. The only change I made was to use 3 eggs instead. For more citrus I would add some lemon zest.

Ceezie May 21, 2011

Great cake. A hit with the adults working at VBS. Used sugar-free, fat-free lemon pudding cause I don't need any extra sugar. Nice texture and flavor. Not too tart but just right citrus flavor. Next time I think I'll have some whipped topping to top each slice.

KarenT July 16, 2007

There was absolutely no way I was gonna get through making this cake without some zest, so, although I did follow the recipe, I also included a teaspoon each of minced orange AND lemon zest to the batter, & It was absolutely delicious! I realize that not everyone cares for an intensified citrus flavor OR for the tartness of more lemon, but it worked for the 2 of us, & I'll be making this one again, for sure! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike June 14, 2011

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