The best delicious Pumpkin-spice Bundt Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin-spice Bundt Cake recipe today!
Hello my friends, this Pumpkin-spice Bundt Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin-spice Bundt Cake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin-spice Bundt Cake.
What Makes This Pumpkin-spice Bundt Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin-spice Bundt Cake.
Ready to make this Pumpkin-spice Bundt Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 1/4 c All-purpose flour
1 tb Baking powder
2 1/2 ts Ground cinnamon
1 ts Baking soda
1 ts Ground nutmeg
1/4 ts Salt
1 1/2 c Pumpkin puree –fresh or
-canned
1/2 c Applesauce
1 1/2 c Granulated sugar
1/2 c Stick margarine; softened
3 lg Egg whites
2 ts Vanilla extract
Cooking spray
3 tb Dark or light brown sugar
1 tb Dark rum
1 ts Skim milk
3 tb Powdered sugar
1. Preheat oven to 350 oF.
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). Add egg whites and vanilla,
beating well. Add flour mixture to sugar mixture alternately with pumpkin
mixture, beginning and ending with flour mixture. Pour batter into a 12-cup
Bundt pan coated with cooking spray. Bake at 350 oF for 50 minutes or until
a wooden pick inserted in center comes out dean. Cool in pan 10 minutes;
remove from pan.
4. 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.
Yield: 16 serving (serving size: 1 slice).
The rum glaze will seep into the cake if it’s spooned over it while the
cake is still warm.
CALORIES 248 (12% from fat) FAT 6.1g (sat 1.2g, mono 2.6g, poly 1.9g);
PROTEIN 3.7g; CARB 44.8g; FIBER 1.2g; CHOL 0mg; IRON 1.7mg; SODIUM 194mg;
CALCIUM 70mg.
Yields
16 servings
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