PUMPKIN GINGERBREAD BUNDT COFFEE CAKE

Pumpkin Gingerbread Bundt Coffee Cake image

If you enjoy gingerbread and pumpkin goodies, you'll like this spiced dessert I always fix around the holiday. My family and friends look forward to moist slices every year. -Suzanne Loveland of Edinburg, Virginia

Provided by Taste of Home

Time 1h10m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

2 large eggs, room temperature
1/2 cup egg substitute, room temperature
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups honey
1/2 cup butter, melted
1/2 cup fat-free plain yogurt
1 cup toasted wheat germ
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
ICING:
3/4 cup confectioners' sugar
2 teaspoons fat-free milk
1/4 teaspoon vanilla extract

Steps:

In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.

Nutrition Facts : Calories 299 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 319mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.