Pumpkin Pie Tunnel Cake
Pumpkin Pie Tunnel Cake recipe
Yield
1 cakePrep
20 minCook
50 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
brown sugar
firmly packed, divided |
*
|
| 1 | cup |
pumpkin
mashed and cooked |
|
| 1 ½ | teaspoons |
pumpkin pie spice
|
|
| ½ | teaspoon |
maple flavoring
|
* |
| 1 | each |
eggs
lightly beaten |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | teaspoon |
vegetable oil
|
|
| 2 | each |
egg whites
|
*
|
| 2 ¾ | cups |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
bran
|
|
| 1 ⅓ | cups |
buttermilk
|
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | x |
nonstick cooking spray
|
* |
| ½ | cup |
powdered sugar
sifted |
|
| 2 | teaspoons |
milk, skim
|
|
| ½ | teaspoon |
pumpkin pie spice
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
brown sugar
firmly packed, divided |
*
|
| 237 | ml |
pumpkin
mashed and cooked |
|
| 7.5 | ml |
pumpkin pie spice
|
|
| 2.5 | ml |
maple flavoring
|
* |
| 1 | each |
eggs
lightly beaten |
|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
vegetable oil
|
|
| 2 | each |
egg whites
|
*
|
| 651 | ml |
all-purpose flour
|
|
| 6.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
bran
|
|
| 315 | ml |
buttermilk
|
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 118 | ml |
powdered sugar
sifted |
|
| 1E+1 | ml |
milk, skim
|
|
| 2.5 | ml |
pumpkin pie spice
|
Directions
Combine ¼ cup brown sugar and next four ingredients in a small bowl; stir well, and set aside.
Combine remaining cup brown sugar and oil in a large bowl, beating well at medium speed of an electric mixer.
Add egg whites; beat well.
Combine flour and next three ingredients; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla. Reserve two cups of batter, and set aside.
Pour remaining batter into a 12-cup Bundt pan coated with cooking spray.
Spoon pumpkin mixture evenly over center of batter to form a ring.
Pour reserved batter over pumpkin mixture.
Bake at 350℉ (180℃) for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan.
Cool on a wire rack.
Combine powdered servings.
