• Pumpkin Pie Tunnel Cake

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    • 1 1/4 c. Firmly packed brown sugar,
    •     Divided
    • 1 c. Mashed cooked pumpkin
    • 1 1/2 tsp Pumpkin spice mix
    • 1/2 tsp Maple flavoring
    • 1 x Egg, lightly beaten
    • 1/4 c. Vegetable oil
    • 1 Tbsp. Vegetable oil
    • 2 x Egg whites
    • 2 3/4 c. All-purpose flour
    • 1 1/4 tsp Baking soda
    • 1/4 tsp Salt
    • 1/2 c. Oat bran
    • 1 1/3 c. Nonfat buttermilk
    • 2 tsp Vanilla extract
    •     Vegetable cooking spray
    • 1/2 c. Sifted powdered sugar
    • 2 tsp Skim lowfat milk
    • 1/2 tsp Pumpkin pie spice


    1. Combine 1/4 c. brown sugar and next 4 ingredients in a small bowl; stir well, and set aside. Combine remaining c. brown sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add in egg whites; beat well. Combine flour and next 3 ingredients; add in to brown sugar mix alternately with buttermilk, beginning and ending with flour mix. Mix after each addition. Stir in vanilla. Reserve 2 c. of batter, and set aside. Pour remaining batter into a 12-c. Bundt pan coated with cooking spray. Spoon pumpkin mix proportionately over center of batter to create a ring.
    2. Pour reserved batter over pumpkin mix. Bake at 350 degrees for 50 min or possibly till a wooden pick inserted in center comes out clean. Cold in pan 10 min; remove from pan. Cold on a wire rack. Combine powdered sugar and next 2 ingredients; stir well. Drizzle over cake.
    3. Yield: 16

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