Wednesday, December 2, 2015

Pumpkin Pie Tunnel Cake


1-1/4 cups firmly packed brown sugar
2 cup masked cooked pumpkin
 1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon maple flavoring
1 egg, lightly beaten
1/4 cup + 1 tablespoon vegetable oil
2 egg whites
2-3/4 cup flour
1-1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup oat bran
1-1/3 cup nonfat butter milk
2 teaspoons vanilla extract


1/2 cup sifted powdered sugar
2 teaspoons skim milk
1/2 teaspoon pumpkin pie spice
  • Combine, stir well.

Cake Instructions
  1. Combine 1/4 cup brown sugar, pumpkin, 1-1/2 teaspoon of the pumpkin pie spice, maple flavoring. Beat well. Set aside.
  2. In a mixing bowl, combine the remaining brown sugar and oil. Beat well.
  3. Add the egg whites and beat again.
  4. In a separate bowl, combine the flour, baking soda, salt and oatbran.
  5. Add the flour mixture alternately with the buttermilk. Beat well after each addition.
  6. Stir in vanilla.
  7. Reserve 2 cups of the batter, set aside.
  8. Pour the remainder of the batter in a greased & floured budnt pan.
  9. Spoon the reserved pumkin mixture (Step 1) evenly over the first layer of cake batter.
  10. Pour the reserved cake batter (Step 7) into the pan.
  11. Bake for 50 minutes or until toothpick inserted comes out clean.
  12. Allow to cool for 10 minutes before removing from pan.
  13. Cool on a wire rack.
  14. Drizzle the glaze over the cake

*Calories 219, Fat 5.1g, Carb 39.2g, Fiber 1.1g (Based on 16 servings)

**I tore this out of a "Cooking Light" magazine

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