Pumpkin-Spice Bundt Cake (Cooking Light Magazine)

"This is from Cooking Light, October 1997. The rum glaze will seep into the cake if it's spooned over it while the cake is still warm. Putting here for safe keeping!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
17
Serves:
16
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

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!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes