Pumpkin-Spice Bundt Cake

Pumpkin-Spice Bundt Cake
Pumpkin-Spice Bundt Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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 purée

  • 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

Directions

Preheat oven to 350º. 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 350º 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. Serving Size: 1 slice

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