The best delicious Pumpkin Pie Tunnel Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Pie Tunnel Cake recipe today!
Hello my friends, this Pumpkin Pie Tunnel Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Pie Tunnel Cake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Pie Tunnel Cake.
What Makes This Pumpkin Pie Tunnel Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Pie Tunnel Cake.
Ready to make this Pumpkin Pie Tunnel Cake Recipe? Let’s do it!
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1 1/4 c Firmly packed brown sugar;
Divided
1 c Mashed cooked pumpkin
1 1/2 ts Pumpkin spice mix
1/2 ts Maple flavoring
1 Egg; lightly beaten
1/4 c Vegetable oil
1 tb Vegetable oil
2 Egg whites
2 3/4 c All-purpose flour
1 1/4 ts Baking soda
1/4 ts Salt
1/2 c Oat bran
1 1/3 c Nonfat buttermilk
2 ts Vanilla extract
Vegetable cooking spray
1/2 c Sifted powdered sugar
2 ts Skim milk
1/2 ts Pumpkin pie spice
Combine 1/4 cup brown sugar and next 4 ingredients in a small bowl; stir
well, and set aside. Combine remaining cup brown sugar and oil in a large
bowl, beating well at medium speed of an electric mixer. Add egg whites;
beat well. Combine flour and next 3 ingredients; add to brown sugar mixture
alternately with buttermilk, beginning and ending with flour mixture. Mix
after each addition. Stir in vanilla. Reserve 2 cups of batter, and set
aside. Pour remaining batter into a 12-cup Bundt pan coated with cooking
spray. Spoon pumpkin mixture evenly over center of batter to form a ring.
Pour reserved batter over pumpkin mixture. Bake at 350 degrees for 50
minutes or until a wooden pick inserted in center comes out clean. Cool in
pan 10 minutes; remove from pan. Cool on a wire rack. Combine powdered
sugar and next 2 ingredients; stir well. Drizzle over cake. Yield: 16
servings. (serving size: 1 slice). 219 calories (21% from fat), 5.1 g fat
(1 g sat, 1.4 g mono, 2.2 g poly), 14 mg cholesterol and 139 mg sodium.
Yields
16 Servings
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