Pumpkin-Spice Bundt Cake

1 Review
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Yield:
16 servings (serving size: 1 slice)
October 1997
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 248
  • Caloriesfromfat 22%
  • Fat 6.1g
  • Satfat 1.2g
  • Monofat 2.6g
  • Polyfat 1.9g
  • Protein 3.7g
  • Carbohydrate 44.8g
  • Fiber 1.2g
  • Cholesterol 0.0mg
  • Iron 1.7mg
  • Sodium 194mg
  • Calcium 70mg

How to Make It

Step 1

Preheat oven to 350°.

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.

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Ratings & Reviews

jolivin's Review

melissa
December 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.

Definitely NOT sweet and pretty dry

JBurns15
October 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.