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Cinnamon Pumpkin Bundt Cake

Source of Recipe

by Char, from Light & Tasty, October/November 2005


Recipe Introduction

Prep time: 15 minutes Bake time: 65-75 minutes Yield: 14 servings

List of Ingredients

1 package (18 1/4 oz.) yellow cake mix
1 can (15 oz.) solid pack pumpkin
2/3 cup sugar
1/2 cup egg substitute
2 eggs
1/3 cup water
1/4 cup unsweetened applesauce
2 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
1 1/2 cups confectioner's sugar
1/2 teaspoon vanilla extract
1 - 2 Tablespoons fat free milk


Recipe

In a large mixing bowl, combine the cake mix, pumpkin, sugar, eggs, egg srbstitute, water, applesauce, 1 teaspoon cinnamon and nutmeg. pour into a 10 inch fluted tube pan coated with nonstick cooking spray.

Bake at 350* for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, combine the confectioner's sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.

Nutritional analysis: 1 piece equals 271 calories, 4 g fat (2 g saturated), 30 mg cholesterol, 261 mg sodium, 55 g carbohydrates, 2 g fiber, 4 g protein.


Footnote: I used more cinnamon in the cake than it called for, also a bit more nutmeg and I added a smidge of cloves since my family really likes a lot of spice in anything that is pumpkin.