Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

Yield:
16 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

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.
Advertisement