Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.
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.
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.
Made this recipe to test at Thanksgiving & my in-laws loved it! Almost everyone loved it! (My hubby & son who are super-picky & not big on pumpkin were the only ones who didn't like it.) 8 out of 10 certainly isn't bad results.
I think I overbeat the batter a little bit though. Next time I will probably double the rum glaze, too.
I dont think I will be making this cake again. It was pretty dry and not sweet enough for a dessert. Maybe for a breakfast cake but not a finale to a lovely dinner party. As I made the glaze, the rum was too overpowering. I ended up scrapping the glaze and making a simple powdered sugar and orange juice glaze which was nice but it still needed a little more 'something'. A dollop of whipping cream and a dusting of cinnamon would have helped 'spice this thing up!' There are definitely better pumpkin recipes out there.
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