Pumpkin pie tunnel cake

Yield: 16 Servings

Measure Ingredient
1¼ cup Firmly packed brown sugar;
\N \N Divided
1 cup Mashed cooked pumpkin
1½ teaspoon Pumpkin spice mix
½ teaspoon Maple flavoring
1 \N Egg; lightly beaten
¼ cup Vegetable oil
1 tablespoon Vegetable oil
2 \N Egg whites
2¾ cup All-purpose flour
1¼ teaspoon Baking soda
¼ teaspoon Salt
½ cup Oat bran
1⅓ cup Nonfat buttermilk
2 teaspoons Vanilla extract
\N \N Vegetable cooking spray
½ cup Sifted powdered sugar
2 teaspoons Skim milk
½ teaspoon Pumpkin pie spice

Combine ¼ 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), 5⅒ g fat (1 g sat, 1⅖ g mono, 2⅕ g poly), 14 mg cholesterol and 139 mg sodium.

Source: Cooking Light Magazine - Sep/Oct, 1992 From: Dottie Cross TMPJ72B Reformatted for MM by CLM, HCPM52C From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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