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Devilish Desserts: Pumpkin Pie Tunnel Cake

Source of Recipe

www.amethysts-recipes.com


List of Ingredients

2-3/4 cups self-rising flour
1/2 cup oat bran
1-1/4 cups firmly packed brown sugar
1 cup pumpkin
1-1/2 teaspoon pumpkin pie spice
1/2 teaspoon maple flavoring
1 egg
1/4 cup vegetable oil
1 teaspoon vegetable oil
2 egg whites
1-1/3 cups buttermilk
2 teaspoons vanilla extract
1/2 cup confectioners' sugar
2 teaspoons milk
1/2 teaspoon pumpkin pie spice


Recipe

In a small bowl, combine flour and oat bran. In a small bowl, combine 1/4 cup brown sugar, pumpkin, pumpkin pie spice, maple flavoring, and egg; mix well.

Preheat oven to 350°F.  Spray a 10-inch Bundt pan with non-stick vegetable spray.
In a large mixing bowl, combine remaining brown sugar and oil; beat until well blended.  Add egg whites; beat thoroughly.  Add flour mixture alternately with buttermilk; beating well after each addition.  Stir in vanilla.  Remove 2 cups of the batter; set aside.  Pour remaining batter in prepared Bundt pan.  Spoon pumpkin mixture evenly over center of batter to form a ring.  Spoon reserved batter over the top.
 
Bake for 50 minutes or until a tester inserted in the center comes out clean.  Cool in pan for 20 minutes.  Remove from pan; cool completely on a wire rack.

In a small bowl, combine confectioners' sugar, milk, and pumpkin pie spice; stir until smooth.  Drizzle over cake.