Pumpkin-Spice Bundt Cake
"This is one of those cakes that I usually make around Halloween/Thanksgiving, since pumpkins are plentiful. However, it is just as wonderful any other time of year (using canned puree)."
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Yields:
-
1 Bundt Cake
- Serves:
- 12
ingredients
-
Cake
- 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
-
Glaze
- 3 tablespoons dark brown sugar or 3 tablespoons light brown sugar
- 1 tablespoon dark rum
- 1 teaspoon skim milk
- 3 tablespoons powdered sugar
directions
- Preheat oven to 350°.
- 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.
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Reviews
-
I'm always looking for new recipes for bundt cakes and this is a keeper! Makes a very dense and flavorful cake. The glaze is very tasty. I used canned pumpkin, butter and 2% milk. -
This was tasty -- but has a very, very dense texture -- very heavy. I noticed the batter was very stiff when I put it in the pan. Plus the glaze wasn't enough for the cake -- so I'm going to make a second batch. For those who prefer a dense, heavy cake, this would be ideal. We tend to prefer something a bit lighter. Thank you, Dee for sharing your recipe.
-
GREAT taste and easy to put together. I would suggest at LEAST doubling the glaze - mine hardly even covered half the top of the cake and I followed the directions exactly. It has wonderful flavor so I'm going to make more to add to the cake we already cut into! -
Very good. I love pumpkin cakes, breads, muffins, etc. This is very moist. I didn't have any rum, so I used rum extract and a little water for the glaze. I made it another time with a maple flavored glaze.
RECIPE SUBMITTED BY
Dee514
United States
I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.
