PUMPKIN TUNNEL CAKE RECIPE

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INGREDIENTS: 1 1/4 C. brown sugar; firmly packed 1 C. pumpkin; cooked, mashed 1 1/2 tsp. pumpkin spice mix 1/2 tsp. maple flavoring 1 egg; lightly beaten 1/4 C. vegetable oil 1 Tbsp. vegetable oil 2 egg whites 2 3/4 C. all-purpose flour 1 1/4 tsp. baking soda 1/4 tsp. salt 1/2 C. oat bran 1 1/3 C. nonfat buttermilk 2 tsp. vanilla extract Vegetable cooking spray Glaze 1/2 C. powdered sugar; sifted 2 tsp. skim milk 1/2 tsp. pumpkin pie spice DIRECTIONS: Combine 1/4 C. brown sugar and next 4 ingredients in a small bowl; stir well, and set aside. Combine remaining C. 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 C. of batter, and set aside. Pour remaining batter into a 12-C. 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 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. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes