Pumpkin-Spice Bundt Cake
By Lv2Cook
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
Details
Servings 1
Preparation
Step 1
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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