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Pumpkin-Spice Bundt Cake

Yield 16 servings (serving size: 1 slice)
The rum glaze will seep into the cake if it's spooned over it while the cake is still warm.

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh or canned pumpkin puree
  • 1/2 cup applesauce
  • 1 1/2 cups granulated sugar
  • 1/2 cup stick margarine, softened
  • 3 large egg whites
  • 2 teaspoons vanilla extract
  • Cooking spray
  • 3 tablespoons dark or light brown sugar
  • 1 tablespoon dark rum
  • 1 teaspoon skim milk
  • 3 tablespoons powdered sugar

Nutrition Information

  • calories 248
  • caloriesfromfat 22 %
  • fat 6.1 g
  • satfat 1.2 g
  • monofat 2.6 g
  • polyfat 1.9 g
  • protein 3.7 g
  • carbohydrate 44.8 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 194 mg
  • calcium 70 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.

  3. Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.

  4. Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.