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Pumpkin Rum Cake


Thursday, January 01, 2004
16 servings
Butter-flavored cooking spray1 package (18.25 ounces) white cake mix
1 can (15 ounces) pumpkin
3/4 cup egg substitute
1/2 cup spiced rum
1 cup powdered sugar
2 tablespoons fresh squeezed orange juice
1/2 teaspoon vanilla
1 tablespoon orange zest
1/2 cup toasted chopped pecans
1. Preheat oven to 325 degrees. Spray a 12-cup bundt cake pan with cooking spray.
2. In a large mixing bowl combine cake mix, pumpkin, egg and rum. Beat approximately 3 minutes on low with an electric mixer.
3. Pour batter into pan and bake 40-50 minutes or until cake tester comes out clean.
4. In a small bowl combine remaining ingredients (powdered sugar, orange juice, vanilla, orange zest and pecans).
5. Turn cake onto platter and frost.
Nutrition Facts:
211 calories, 36g carbohydrate, 3.2g protein, 5.5g fat, 1.4g saturated fat, 0mg cholesterol, 1.1g dietary fiber, 240mg sodium
Adapted recipe by Rachel Cly, RD, LD - rcly@sjmc.org
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