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The Colorful Plate
Desserts

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Pumpkin Spice Bundt Cake

 Submitted by: Joy Sutter
Social Service
Source: Cooking Light
3-1/4 cup all-purpose flour 1-1/2 cup granulated sugar
1 Tablespoon baking powder 1/2 stick margarine softened
2-1/2 teaspoons ground cinnamon 3 large egg whites
1 teaspoon baking soda 2 teaspoons vanilla extract
1 teaspoon ground nutmeg Cooking spray
1/4 teaspoon salt 1 Tablespoon brown sugar
1-1/2 cups pumpkin 1 teaspoon skim milk
1/2 cup applesauce 3 Tablespoons powdered sugar
  1. Preheat oven to 350°. Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.
  2. Beat granulated sugar and margarine in a large bowl at medium speed until well blended. Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternatively with pumpkin mixture, beginning and ending with flour mixture. Pour batter into 12-cup bundt pan coated with cooking spray.
  3. Bake at 350° 50 minutes or until toothpick inserted comes out clean. Cool in pan 10 minutes. Remove from pan.
  4. Combine brown sugar, milk in small saucepan and cook until brown sugar dissolves. Remove sugar mixture from heat and add powdered sugar. Spoon glaze over warm cake.

Serves: 16 Nutrition Facts

Calories: 215 Saturated Fat: 0.6 gm
Carbohydrate: 44 gm Fiber: 1 gm
Cholesterol: 0 mg Protein: 4 gm
Fat: 3 gm Sodium: 225 mg

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