Pumpkin-Spice Bundt Cake

Name: Pumpkin-Spice Bundt Cake
Yield: 16 servings (serving size: 1 slice)
Ingredients: 3 ¼ cups all-purpose flour; 1 tablespoon baking powder; 2 ½ teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon ground nutmeg; ¼ teaspoon salt; 1 ½ cups fresh or canned pumpkin puree; ½ cup applesauce; 1 ½ cups granulated sugar; ½ 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

2 Ratings
2 Reviews

The rum glaze will seep into the cake if it's spooned over it while the cake is still warm.

Recipe by Cooking Light October 1997

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Yield:

16 servings (serving size: 1 slice)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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

Nutrition Facts

Per Serving:

248 calories; calories from fat 22%; fat 6.1g; saturated fat 1.2g; mono fat 2.6g; poly fat 1.9g; protein 3.7g; carbohydrates 44.8g; fiber 1.2g; iron 1.7mg; sodium 194mg; calcium 70mg.

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melissa

10/12/2016

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.

jolivin

12/05/2010

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.

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Pumpkin-Spice Bundt Cake

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Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Pumpkin-Spice Bundt Cake

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Pumpkin-Spice Bundt Cake

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Pumpkin-Spice Bundt Cake