Pumpkin-Spice Bundt Cake

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

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).

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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.

3 5

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.

4 5

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!