1 package (18 ½ ounces) spice cake mix ¾ cup egg substitute 1 cup canned pumpkin 2/3 cup nonfat evaporated skim milk 1/3 cup unsweetened applesauce 1 cup white chocolate chips 3 tablespoons nonfat evaporated skim milk ½ teaspoon ground cinnamon
1. Preheat oven to 350 degrees. Spray a 12-cup bundt pan with butter-flavored cooking spray. Set aside. 2. In a large mixing bowl combine cake mix, egg, pumpkin, 2/3 cup milk and applesauce. Using an electric mixer beat at medium speed for 2 minutes. Pour into bundt pan. 3. Bake 40-45 minutes or until a toothpick inserted in the cake comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. 4. Meanwhile in a small saucepan heat 3 tablespoons milk over medium bring just to a boil. Remove from heat and add white chocolate chips, stir until smooth. Stir in cinnamon. Drizzle ½ the glaze over the cake. Serve with remaining glaze.