Photo of Butterscotch Bundt Cake by WW

Butterscotch Bundt Cake

Points® value
Total Time
1 hr 15 min
15 min
1 hr
This cake, perfect for an afternoon tea or a dinner party, can be made up to three days in advance. Simply wrap it in plastic wrap and refrigerate, then top it with


Reduced-calorie margarine

7 tbsp(s), divided

Dark brown sugar

2 cup(s), firmly packed

All-purpose flour

2¼ cup(s)


½ cup(s)

Baking soda

1 tsp(s)

Table salt

¼ tsp(s)

Light cream cheese

8 oz

Vanilla extract

2 tsp(s)

Liquid egg substitute

1 cup(s)

Fat-free skim milk


Powdered sugar (confectioner's)

1 tbsp(s)


  1. Preheat oven to 325ºF. Coat a 12-cup Bundt pan with cooking spray; set aside.
  2. Melt 4 tablespoons margarine in a medium saucepan over medium heat. Add brown sugar and cook, stirring constantly, until mixture is blended and glossy, 2 minutes. Transfer mixture to a large mixing bowl and let cool 10 minutes.
  3. In a medium bowl, combine flour, cornstarch, baking soda and salt. Mix well with a fork to combine; set aside.
  4. On low speed, beat remaining 3 tablespoons margarine into brown sugar mixture. Beat in cream cheese and vanilla.
  5. On low speed, gradually beat in egg substitute. Mix until well blended. Gradually add flour mixture and milk, alternating, beginning and ending with flour mixture.
  6. Pour batter into prepared pan and bake until a wooden toothpick comes out clean, 1 hour. Cool in pan on a wire rack, 10 minutes. Remove cake from pan and cool completely. Sift powdered sugar over cake before slicing into 16 pieces.