EGGNOG SPICE BUNDT CAKE..

Sugar & Spice {and a carton of eggnog} is So Nice!!
This tasty, all-purpose Bundt cake is just as good for breakfast as it is for dessert.

1 {18 1/4-ounce} box spice cake mix
1 {4-serving} box instant vanilla or cheesecake pudding and pie filling mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1 1/3 cups toasted chopped pecans
Powdered sugar

1. Preheat the oven to 350 degrees. Coat a nonstick Bundt pan with cooking spray.
2. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
3. Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.
Serves: 6

Per serving: 280 calories; 14 grams fat; 20 milligrams cholesterol; 5 grams protein; 34 grams carbohydrates; 2 grams fiber; 330 milligrams sodium.