Pumpkin Pie Tunnel Cake Recipe
Servings: 12
Ingredients
- 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
Directions
- 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.
- 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.
- Yield: 16
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 289 | |
| Calories from Fat 61 | 21% |
| Total Fat 6.9g | 9% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.15g | |
| Cholesterol 17mg | 6% |
| Sodium 221mg | 9% |
| Potassium 157mg | 4% |
| Total Carbs 53.22g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 28.06g | 19% |
| Protein 5.15g | 8% |
