recipecommunity | Orange-glazed Pumpkin Bundt Cake:

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% veggie oil butter-flavored spread, at room temperature

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 confectioner's sugar

2 - 3 teaspoons orange juice

Heat oven to 350 degrees. Coat a 6-cup bundt pan with cooking spray

Combine the all-purpose flour, whole-wheat flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl and whisk to mix well.

Combine the butter-flavored spread, no calorie sweetener and brown sugar in a large bowl and beat at medium speed until well mixed. Beat in the 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 - 30 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool completely on the wire rack.

Combine the confectioner's sugar and 2 teaspoons of orange juice in a small bowl, stirring until well mixed. Stir in additional orange juice, a few drops at a time, until the desired consistency is reached. Drizzle over the cool cake. The cake can be placed in an airtight container and stored at room temperature up to 2 days.