Pumpkin-Spice Bundt Cake with Cream Cheese Frosting

(adapted from Cooking Light October 1997)

Pumpkin Spice Bundt Cake with Cream Cheese Frosting3 1/4 cups all-purpose flour
1 Tbsp. baking powder
2 1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. ground nutmeg
1/4 tsp salt
1 1/2 cups fresh or canned pumpkin puree
1/2 cup applesauce
1 1/2 cups granulated sugar
1/2 cup margarine
3 large egg whites
2 tsp. vanilla extract
Cooking spray

1 8 oz container of cream cheese
1/4 cup butter, softened
1 cup icing sugar
1 tsp. vanilla extract

Preheat oven to 350 degrees.

Combine first 6 ingredients in a medium bowl; set aside. In a small bowl, combine pumpkin and applesauce; set aside.

Beat granulated sugar and margarine in a large bowl at medium speed until well blended (about 2 min). Add egg whites and vanilla, beat well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into a 12 cup Bundt pan coated with cooking spray. Bake at 350 degrees for 50 minutes until a cake tester inserted in the centre of cake comes out clean. Cool in pan 10 minutes; remove from pan.

For icing; beat cream cheese and butter until well blended. Gradually add icing sugar and vanilla until it forms a nice smooth icing. Pour over cooled cake so that it runs down the sides and enjoy!

Alternate cake preparation: make two Bundt cakes, and triple the icing recipe and colour it orange with food colouring. Invert one cake, spread a layer of icing on the flat side, top with the second cake to form a pumpkin shape. Completely cover with orange icing and add a it looks like a pumpkin!