Pumpkin-Spice Bundt Cake

By mamapig

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

Preparation

Step 1

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

Beat granulated sugar and margarine in a lg bowl at med speed of a mixer until well-blended (ab 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 min. 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 sm 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.

***Don't overbeat!