Pumpkin pie tunnel cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Firmly packed brown sugar; |
| Divided | ||
| 1 | cup | Mashed cooked pumpkin |
| 1½ | teaspoon | Pumpkin spice mix |
| ½ | teaspoon | Maple flavoring |
| 1 | Egg; lightly beaten | |
| ¼ | cup | Vegetable oil |
| 1 | tablespoon | Vegetable oil |
| 2 | 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 |
| Vegetable cooking spray | ||
| ½ | cup | Sifted powdered sugar |
| 2 | teaspoons | Skim milk |
| ½ | teaspoon | Pumpkin pie spice |
Directions
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