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.

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.

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.