Butterscotch Apple Protein Bundt Cake

With the holiday season in full swing, it’s getting down to crunch time – do you have the will power to stay dedicated to your diet or will the tantalizing treats of family gatherings and parties prove too powerful?

Butterscotch Apple Protein Bundt CakeIt can be quite a battle to stay focused on eating what’s right for your body and performance with so many delicious dishes around. Concentrate on your goals – you may want to push more weight on your squat, but you don’t want that weight to be coming from a spare tire around your waist.

Even on short notice, you can still whip up some satisfying and slimming treats, thanks to a little ingenuity and some ALLMAX products.


  • 10 tbsp apple sauce (unsweetened)
  • 15 oz (1 can) pumpkin or sweet potato purée
  • 2 eggs
  • 1 cup white pastry flour
  • 1 cup ALLMAX ALLWHEY – butterscotch maple fudge
  • 1 large apple, chopped
  • 1/3 cup sugar-free maple syrup
  • 1 tbsp cinnamon
  • 1 tbsp ginger
  • ½ tsp baking soda
  • 2 tsp baking powder


Preheat oven to 350°F.

  1. Mix spices, baking powder, baking soda, ALLWHEY and flour in a bowl. In a separate bowl, combine apple sauce and maple syrup and add the eggs.
  2. Mix well and add apple pieces and pumpkin or sweet potato purée.
  3. Add dry ingredients and mix until smooth.
  4. Pour batter into a 10-inch bundt cake pan sprayed with non-stick spray.
  5. Bake for 50 minutes or until a knife inserted comes out clean.
Brian Willett

Brian is an ACE-Certified Personal Trainer and is currently completing his degree in Public Relations Journalism at the University of North Carolina. He grew fond of weight-lifting during his hockey career and is now happily addicted to the iron. Brian can be contacted via email at TarHeelTrainer@gmail.com.

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