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Ingredients
Cake:
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2 cups self-rising flour
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3 teaspoons pumpkin pie spice
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1 ½ cups white sugar
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½ cup light brown sugar, packed
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½ cup vegetable oil
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¼ cup melted butter
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½ cup unsweetened applesauce
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1 ½ teaspoons vanilla extract
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3 cups unsweetened canned pumpkin puree
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4 eggs, lightly beaten
Glaze:
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1 (4 ounce) package cream cheese, softened
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1 tablespoon butter, softened
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2 cups confectioners' sugar
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1 teaspoon rum extract
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1 tablespoon milk
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
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Sift the self-rising flour and pumpkin pie spice together into a bowl. In another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
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Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. Pour the batter into the prepared Bundt pan.
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Bake in preheated oven for 60 minutes. Cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. Cool the cake in the pan on a wire rack for about half an hour.
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To unmold the cake, tap the bottom of the Bundt pan on the counter or work surface to help release it. Invert the cake on a serving plate and allow it to cool completely before glazing.
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To make the glaze, mix the cream cheese with the butter, confectioners' sugar, rum extract, and milk in a bowl. Heat in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Keep cake refrigerated after serving.
Nutrition Facts (per serving)
492 | Calories |
19g | Fat |
76g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 492 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 7g | 36% |
Cholesterol 85mg | 28% |
Sodium 501mg | 22% |
Total Carbohydrate 76g | 28% |
Dietary Fiber 3g | 9% |
Total Sugars 57g | |
Protein 6g | 11% |
Vitamin C 3mg | 3% |
Calcium 117mg | 9% |
Iron 2mg | 13% |
Potassium 214mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.