Pumpkin-Spice Bundt Cake (Cooking Light Magazine)
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
16
ingredients
- 768.91 ml all-purpose flour
- 14.79 ml baking powder
- 12.32 ml ground cinnamon
- 4.92 ml baking soda
- 4.92 ml ground nutmeg
- 1.23 ml salt
- 354.88 ml pumpkin puree (fresh or canned)
- 118.29 ml applesauce
- 354.88 ml granulated sugar
- 118.29 ml margarine, softened
- 3 large egg whites
- 9.85 ml vanilla extract
- cooking spray
- 44.37 ml brown sugar
- 14.79 ml dark rum
- 4.92 ml skim milk
- 44.37 ml 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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RECIPE SUBMITTED BY
I'm an American, living between London and New Zealand. I love to cook and try new recipes and have tried many new things since living in the UK and New Zealand.
When I bake, I like to start from scratch and don't use cake mixes, fake foods like Cool Whip or premade frostings.
I am really happy cooking and get a huge sense of satisfaction when people enjoy dishes and treats that I make. I would love to open my own business in the food industry some day, but still working on that idea!