Pumpkin-Spice Bundt Cake (Cooking Light Magazine) Recipe

Name: Pumpkin-Spice Bundt Cake (Cooking Light Magazine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 pumpkin puree (fresh or canned); 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; 3 tablespoons brown sugar; 1 tablespoon dark rum; 1 teaspoon skim milk; 3 tablespoons powdered sugar

Servings: persons

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 pumpkin puree (fresh or canned)
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
3 tablespoons brown sugar
1 tablespoon dark rum
1 teaspoon skim milk
3 tablespoons powdered sugar

1
Preheat oven to 350u00b0.
2
Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.
3
Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
4
Add egg whites and vanilla, beating well.
5
Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
6
Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350u00b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.
7
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.

873

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 1/4 cups all-purpose flour, 1 tablespoon baking powder, 2 1/2 teaspoons ground cinnamon, 1 teaspoon baking soda, and more.

Yes, Pumpkin-Spice Bundt Cake (Cooking Light Magazine) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Spice Bundt Cake (Cooking Light Magazine)

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