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Everyone will LOVE this super moist, harvest coffee cake! It’s so easy to make since it starts with a cake mix. Each skinny slice has 226 calories, 8 grams of fat and 6 Weight Watchers POINTS PLUS. This rustic cake is fantastic to make for company this time of year. Or just bake it, slice into individual servings and freeze for a wonderful treat in the future!

Prep time:
Cook time:
Servings: 16 servings


Cost per serving $0.48 view details


  1. Preheat oven to 350 degrees. Coat a 9” angel food cake pan, spring form pan or bundt pan with cooking spray.
  2. Using an electric mixer or in a large bowl using a hand mixer, combine cake mix, pudding, pumpkin, water and canola oil.
  3. Add egg whites and egg and mix well.
  4. Stir in vanilla, pumpkin spice and cinnamon.
  5. Mix on high for at least one minute. Scrape down sides and mix again.
  6. Pour ½ of the batter evenly into pan. Sprinkle with ¼ cup rolled oats. Pour remaining batter and spread evenly. Sprinkle with remaining ¼ cup rolled oats. Shake the pan on work surface after filling the batter to even out the batter.
  7. Bake for at least 1 hour until a toothpick comes out mostly clean. It might take an extra 5 to 10 minutes depending on your oven. Let rest at least 15 minutes before removing from pan.
  8. To make the glaze:Place the sugar, sugar substitute, buttermilk, light butter, baking soda and vanilla in a small saucepan and heat over medium heat. Bring to a boil stirring constantly. The glaze will foam up and thicken as the sugar dissolves and butter melts, about 2-3 minutes.
  9. Using a fork, poke 12 holes all over warm cake and spoon the hot buttermilk glaze all over cake.
  10. Makes 16 slices (each serving 1/16 of cake)
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Nutrition Facts

Amount Per Serving %DV
Serving Size 63g
Recipe makes 16 servings
Calories 186  
Calories from Fat 47 25%
Total Fat 5.33g 7%
Saturated Fat 1.57g 6%
Trans Fat 0.0g  
Cholesterol 18mg 6%
Sodium 229mg 10%
Potassium 76mg 2%
Total Carbs 28.98g 8%
Dietary Fiber 0.7g 2%
Sugars 4.27g 3%
Protein 2.21g 4%



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