Pumpkin Bundt Cake

I had so many requests for this recipe so here it is!

Pumpkin Bundt Cake


Prep: 10 minutes     Bake: 35 minutes

Ingredients 3 cups cake flour (not self-rising)2 teaspoons baking powder

2-1/2 teaspoons pumpkin pie spice

1/4 cup (1/2 stick) unsalted butter, at room temperature

1 cup granulated sugar1-1/4 cups solid-pack pumpkin puree2 eggs

2 egg whites1 teaspoon vanilla1/2 cup evaporated skim milk

Glaze:4 ounces reduced-fat cream cheese1/2 cup sifted confectioners sugar

1 teaspoon grated lemon rind2 tablespoons skim milk

1/4 teaspoon fresh lemon juice1/4 teaspoon vanilla

1. Heat oven to 350 degrees F. Lightly coat 12-cup bundt pan with nonstick cooking spray.

2. Stir together the flour, baking powder and pie spice in a medium-size bowl.

3. Beat together the butter and sugar in a large bowl until light and fluffy. Beat in the pumpkin puree, whole eggs, egg whites and vanilla.

4. Alternately beat in flour mixture and evaporated milk. Pour into prepared pan.

5. Bake in 350 degree F oven for 35 minutes or until skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack 10 minutes. Remove cake from the pan to the wire rack to cool completely.

6. Meanwhile, prepare the glaze: Beat together the cream cheese, confectioners sugar, grated lemon rind, skim milk, lemon juice and vanilla in a medium-size bowl until well blended and a good glazing consistency. Pour the glaze over the cake, letting it drip down the sides of the cake. Makes 16 servings.