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Skinny Apple Cinnamon Bundt Cake

This Skinny Apple Cinnamon Bundt Cake is a perfectly sweet apple cake filled with fresh chopped apples, and then drizzled with a caramelized cinnamon butter glaze. Makes for an easy fall dessert using fresh apples!

Servings: Makes 12 slices or muffins

GREEN/BLUE/ PURPLE: 3 Smartpoints per serving 

 

What ingredients do I need to make this Skinny Apple Cinnamon Bundt Cake?

  • All purpose flour- I like and recommend using the Gold Medal brand. It’s lower in points than most all purpose flour. 
  • Baking powder
  • Baking soda
  • Zero point white granulated sugar sweetener: I recommend using Lakanto Monkfruit Classic or Baking Sweetener  
  • Apples: peeled and finely chopped. A mix of textures and flavors: sweet, tart, crisp, and soft is always great. To get the right taste & texture- try mixing Honeycrisp and Granny Smith if you prefer your cake more tart, or for a sweeter cake, try Gala or Fuji.  I usually use Gala + Honeycrisp apples. 
  • Eggs or egg whites:
  • Vanilla extract
  • Unsweetened applesauce 
  • Non fat plain Greek yogurt: you can use non fat plain or Greek yogurt. I like to use Fage or Choabni for the thickness. 
  • Regular white granulated sugar: using regular sugar creates a crystalized/caramelized glaze when it’s baked. For cinnamon drizzle, I recommend using real sugar vs. a sugar sweetener. 
  • Ground cinnamon: for the drizzle
  • Light butter: melted. I use Land O’ Lakes light butter made with canola oil

What kind of pan do I use to make this Skinny Apple Cinnamon Bundt Cake?

I love using a 12-cup bundt cake pan for this particular recipe.

Click HERE for a bundt cake. If you don’t have a bundt pan. You could use a 9×13 or 3-quart baking dish. 

Can I make muffins instead of a bundt cake?

YES-this recipe can be made into 12 regular size muffins, if you prefer single servings.

Spray a 12 cup muffin tin with nonstick cooking spray. Evenly distribute batter into 12 cup muffin tin and cinnamon drizzle over each muffin.

Bake at 350 degrees for 15-18 minutes.

How do I make this Skinny Apple Cinnamon Bundt Cake?

Preheat oven to 350 degrees. Spray a bundt cake pan or 9×13 baking pan with non stick cooking spray.

In a large mixing bowl, combine flour, baking powder, baking soda and zero point sugar sweetener.

Add chopped apples and stir to combine.

In a separate bowl, add eggs, vanilla extract, unsweetened applesauce, and non fat plain Greek yogurt. 

Whisk until combined.

Add wet ingredients to dry ingredients 

Gently mix until JUST combined – DO NOT OVER MIX. 

Pour batter into prepared pan.

In a small mixing bowl combine cinnamon, sugar and butter. 

Mix together until wet & well combined. Drizzle cinnamon butter over cake batter.

Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.

Allow cake to cool for at least 10 minutes before removing from bundt pan onto a wired rack. 

Serve with fat free cool whip or drizzle sugar free caramel syrup over the top, if desired. 

 

Ingredients:

  • 1 and 1/2 cups All-purpose flour ( I use Gold Medal) 
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup zero point white granulated sugar sweetener – I use Lakanto Monkfruit Classic or Baking Sweetener
  • 2 small apples, peeled and finely chopped
  • 2 large eggs or 4 egg whites 
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened applesauce 
  • 1/2 cup non fat plain Greek yogurt

Cinnamon Butter Drizzle: 

  • 1/4 cup regular white granulated sugar 
  • 1 tsp ground cinnamon
  • Tbsp light butter, melted- I use Land O’ Lakes light butter made with canola oil

Directions: 

  1. Preheat oven to 350 degrees. Spray a 12-inch bundt cake pan or 9×13 baking pan with non stick cooking spray.
  2. In a large mixing bowl, combine flour, baking powder, baking soda and zero point sugar sweetener. Add chopped apples and stir to combine.
  3. In a separate bowl, add eggs, vanilla extract, unsweetened applesauce, and non fat plain Greek yogurt. 
  4. Whisk until combined.
  5. Add wet ingredients to dry ingredients and gently mix until JUST combined – DO NOT OVER MIX. 
  6. Pour batter into prepared pan.
  7. In a small mixing bowl combine cinnamon, sugar and butter. Mix together until wet & well combined. Drizzle cinnamon butter over cake batter.
  8. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean. Allow cake to cool for at least 10 minutes before removing the cake from pan onto a wire rack.
  9. Serve with fat free cool whip or drizzle sugar free caramel syrup over the top, if desired. 

 

Servings: Makes 12 slices or muffins

GREEN: 3 Smartpoints per serving or 1 Smartpoint each without the cinnamon sugar drizzle if using egg whites

BLUE/ PURPLE: 3 Smartpoints per serving or 1 Smartpoint each without the cinnamon sugar drizzle 

 

Notes:

  • Try mixing Honeycrisp and Granny Smith if you prefer your cake more tart, or for a more sweeter cake, try Gala or Fuji.  I like to use 1 Gala + 1 Honeycrisp apple. 
Yield: 12

Skinny Apple Cinnamon Bundt Cake

Skinny Apple Cinnamon Bundt Cake

This Skinny Apple Cinnamon Bundt Cake is a perfectly sweet apple cake filled with fresh chopped apples, and then drizzled with a caramelized cinnamon butter glaze. Makes for an easy fall dessert using fresh apples!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 55 minutes

Ingredients

Cake Ingredients:

  • 1 and 1/2 cups All-purpose flour- I use Gold Medal
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup zero point white granulated sugar sweetener - I use Lakanto Monkfruit Classic or Baking Sweetener
  • 2 apples, peeled and finely chopped* see notes
  • 2 large eggs or 4 egg whites
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened applesauce 
  • 1/2 cup non fat plain Greek yogurt

Cinnamon Butter Drizzle: 

  • 1/4 cup regular white granulated sugar 
  • 1 tsp ground cinnamon
  • 2 Tbsp light butter, melted- I use Land O' Lakes light butter made with canola oil

Instructions

    Preheat oven to 350 degrees. Spray a 12-inch bundt cake pan or 9x13 baking pan with non stick cooking spray.
    In a large mixing bowl, combine flour, baking powder, baking soda and zero point sugar sweetener. Add chopped apples and stir to combine.
    In a separate bowl, add eggs, vanilla extract, unsweetened applesauce, and non fat plain Greek yogurt. 
    Whisk until combined.
    Add wet ingredients to dry ingredients and gently mix until JUST combined – DO NOT OVER MIX. 
    Pour batter into prepared pan.
    In a small mixing bowl combine cinnamon, sugar and butter. Mix together until wet & well combined. Drizzle cinnamon butter over cake batter.
    Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean. Allow cake to cool for at least 10 minutes before removing the cake from pan onto a wire rack.
    Serve with fat free cool whip or drizzle sugar free caramel syrup over the top, if desired. 


    Servings: Makes 12 slices or muffins

    GREEN: 3 Smartpoints per serving or 1 Smartpoint each without the cinnamon sugar drizzle if using egg whites

    BLUE/ PURPLE: 3 Smartpoints per serving or 1 Smartpoint each without the cinnamon sugar drizzle 

Notes

What kind of apples should I use?

Try mixing Honeycrisp and Granny Smith if you prefer your cake more tart, or for a sweeter experience, go with Gala or Fuji. I usually use 1 Gala + 1 Honeycrisp apple.

Can I make muffins instead of a bundt cake?

Yes-this recipe can be made into 12 regular size muffins, if you prefer single servings.

Spray a 12 cup muffin tin with nonstick cooking spray. Evenly distribute batter into 12 cup muffin tin and cinnamon drizzle over each muffin.

Bake at 350 degrees for 15-18 minutes.

The point value WITHOUT the cinnamon sugar butter glaze-1 Smartpoint per serving.

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 111Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 173mgCarbohydrates: 28gNet Carbohydrates: 27gFiber: 1gSugar: 33gProtein: 7g

Favorite WW Apple Recipes - Pound Dropper

Tuesday 19th of October 2021

[…] Skinny Apple Cinnamon Bundt Cake […]

Michelle

Thursday 14th of October 2021

Hi Linds! I can’t believe I just discovered your website! I’ve been on WW for three mos. now. I’m making progress, but I sure can’t do without a daily treat. I’ve been suffering with the various keto desserts. Yesterday I made this recipe into muffins, and my husband and I were blown away. So very delicious and easy to make. Oh my - that glaze! And low WW points to boot! Thank you so much!

Carmella Green

Wednesday 6th of October 2021

Can I use the Golden Monk fruit sweetener instead of the classic white

Lindsay Kehl

Tuesday 12th of October 2021

Hi Carmella

Yes, classic would work as a substitute for the golden..it may vary a bit in taste but should still be very delish!

Thanks

Top 10 Weight Watcher Dessert

Tuesday 6th of July 2021

[…] click here. […]

Jaime

Friday 7th of May 2021

I am wanting to make this plain without the apple filling to use as regular pound cake for Strawberry shortcake, i know i should leave out the apples, but should i also leave out the applesauce? And how much vanilla should i add for that flavor? Thanks so much!

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