Pumpkin-spice Bundt Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

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 pumpkin puree or 1 1/2 cups canned pumpkin puree
• 1/2 cup applesauce
• 1 1/2 cups granulated sugar
• 1/2 cup margarine, softened
• 3 large egg whites
• 2 teaspoons vanilla extract
• cooking spray
• 3 tablespoons dark brown sugar or 3 tablespoons light brown sugar
• 1 tablespoon dark rum
• 1 teaspoon skim milk
• 3 tablespoons powdered sugar

Recipe

• 1 preheat oven to 350°.
• 2 combine first 6 ingredients; set flour mixture aside.
• 3 combine pumpkin and applesauce; set aside.
• 4 beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
• 5 add egg whites and vanilla, beating well.
• 6 add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
• 7 pour batter into a 12-cup bundt pan coated with cooking spray.
• 8 bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
• 9 cool in pan 10 minutes; remove from pan.
• 10 combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves.
• 11 remove sugar mixture from heat, and add powdered sugar, stirring with a whisk.
• 12 spoon glaze over warm cake.