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: 1 hr 10 mins
• Serves: 12
• Yields: 1 Bundt Cake

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

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.