ORANGE-GLAZED PUMPKIN BUNDT CAKE
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup 67 percent vegetable oil butter-flavored spread, at room temperature
1/2 cup granular no-calorie sweetener
1/2 cup light brown sugar
1 cup solid-pack pumpkin (not pumpkin pie filling)
1 large egg
1/2 cup low-fat buttermilk
2 teaspoons vanilla extract
1/3 cup confectioners' sugar
1 to 3 teaspoons orange juice
Makes 10 servings
Preheat oven to 350 degrees. Coat a 6-cup bundt pan with cooking spray and set aside.
Combine all-purpose flour, whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl and whisk to mix well. Set aside.
Combine butter-flavored spread, no-calorie sweetener and brown sugar in a large bowl and beat at medium speed until well mixed. Beat in pumpkin and egg.
Reduce speed to low and beat in the flour mixture. Beat in the buttermilk and vanilla, just until moistened.
Spoon the batter into the prepared pan. Bake 25 to 30 minutes or until a wooden toothpick inserted in center of cake comes out clean.
Cool cake in the pan on wire rack for 10 minutes. Remove cake from pan and cool completely on wire rack.
Combine the confectioners' sugar and 2 teaspoons orange juice in a small bowl, stirring until well mixed. Stir in additional orange juice, a few drops at a time, until the desired drizzling consistency is reached. Drizzle over the cooled cake.
Store at room temperature in an airtight container for up to two days.