1/4 C. chopped pecans 3 1/3 C. flour 2 T. pumpkin pie spice 2 tsp. baking soda 1 tsp. salt 1/4 C. vegetable oil spread (7g fat per tablespoon), softened 1/2 C. fat-free sour cream 1 C. sugar 1 C. packed brown sugar 1 C. egg substitute 1 can (15 oz.) pumpkin 2 tsp. vanilla butter and nut flavoring
Glaze: 2 T. vegetable oil spread (7g fat per tablespoon) 1/2 C. sugar 1 T. water 1 tsp. rum extract
Preheat oven to 325 degrees F. Spray a 12-cup bundt pan with cooking spray. Sprinkle pecans in pan. In a large mixing bowl, combine flour, pumpkin pie spice, baking soda and salt. In a smaller bowl, combine vegetable oil spread, sour cream, sugars, egg substitute, pumpkin, and vanilla butter and nut flavoring. Add pumpkin mixture to dry ingredients. Mix well. Pour batter into pan and bake for 50-60 minutes or until a tester comes out clean. Remove from oven and let cool 10 minutes. For glaze, melt vegetable oil spread in a saucepan. Stir in sugar and water. Bring to a boil. Remove from heat and stir in rum extract. While still in pan, make holes in cake with a long cake tester. Pour half of the glaze over cake and let stand 5 minutes. Invert cake onto plate. Pour remaining glaze over cake.