Pumpkin Spice Bundt Cake Recipe
Servings: 12
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. Preheat oven to 350F.
- 2. Combine first 6 ingredients; set flour mix aside. Combine pumpkin and applesauce; set aside.
- 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. 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.
- Yield: 16 serving (serving size: 1 slice).
- The rum glaze will seep into the cake if it's spooned over it while the cake is still hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 12 servings | |
| Calories 335 | |
| Calories from Fat 72 | 21% |
| Total Fat 8.17g | 10% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 647mg | 27% |
| Potassium 132mg | 4% |
| Total Carbs 60.58g | 16% |
| Dietary Fiber 2.2g | 7% |
| Sugars 32.56g | 22% |
| Protein 4.82g | 8% |
