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  • Pumpkin Spice Bundt Cake

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    Pumpkin Spice Bundt Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 1/4 c. all-purpose flour
    • 1 Tbsp. baking pwdr
    • 2 1/2 tsp grnd cinnamon
    • 1 tsp baking soda
    • 1 tsp grnd nutmeg
    • 1/4 tsp salt
    • 1 1/2 c. pumpkin puree fresh or possibly canned
    • 1/2 c. applesauce
    • 1 1/2 c. granulated sugar
    • 1/2 c. stick margarine softened
    • 3 lrg egg whites
    • 2 tsp vanilla extract
    •     cooking spray
    • 3 Tbsp. dark or possibly light brown sugar
    • 1 Tbsp. dark rum
    • 1 tsp skim lowfat milk
    • 3 Tbsp. powdered sugar

    Directions

    1. 1. Preheat oven to 350F.
    2. 2. Combine first 6 ingredients; set flour mix aside. Combine pumpkin and applesauce; set aside.
    3. 3. Beat granulated sugar and margarine in a large bowl at medium speed of a mixer till well-blended (about 5 min). Add in egg whites and vanilla, beating well. Add in flour mix to sugar mix alternately with pumpkin mix, beginning and ending with flour mix. Pour batter into a 12-c. Bundt pan coated with cooking spray. Bake at 350 oF for 50 min or possibly till a wooden pick inserted in center comes out dean. Cold in pan 10 min; remove from pan.
    4. 4. Combine brown sugar, rum, and lowfat milk in a small saucepan, and cook over low heat till brown sugar dissolves. Remove sugar mix from heat, and add in powdered sugar, stirring with a whisk. Spoon glaze over hot cake.
    5. Yield: 16 serving (serving size: 1 slice).
    6. The rum glaze will seep into the cake if it's spooned over it while the cake is still hot.

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