This Pumpkin Pie Tunnel Cake is a moist, tender dessert that captures the essence of classic pumpkin pie in cake form. Made with mashed pumpkin, oat bran, and aromatic spices, it has a dense yet fluffy texture. The “tunnel” effect comes from pouring a cinnamon-sugar mixture into slits cut into the batter before baking, creating pockets of warm, gooey sweetness. Perfect for autumn gatherings or holiday dinners, this cake is easier to make than pie but delivers all the comforting flavors you crave.
Pumpkin Pie Tunnel Cake +++Tmpj72 B
Description
This Pumpkin Pie Tunnel Cake is a moist, tender dessert that captures the essence of classic pumpkin pie in cake form. Made with mashed pumpkin, oat bran, and aromatic spices, it has a dense yet fluffy texture. The "tunnel" effect comes from pouring a cinnamon-sugar mixture into slits cut into the batter before baking, creating pockets of warm, gooey sweetness. Perfect for autumn gatherings or holiday dinners, this cake is easier to make than pie but delivers all the comforting flavors you crave.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Lightly coat a 9x13-inch baking pan with vegetable cooking spray.
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In a small bowl, combine 1/4 cup of the brown sugar, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon cinnamon. Set aside for the filling.
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In a large bowl, mix the remaining 1 cup brown sugar and 1/4 cup vegetable oil until smooth.
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Beat in 2 egg whites and 1 whole lightly beaten egg until well combined.
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In a separate medium bowl, whisk together 2 3/4 cups all-purpose flour, 1 1/4 teaspoons baking soda, 1/4 teaspoon salt, and 1/2 cup oat bran.
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Add the dry ingredients to the wet mixture alternately with 1 1/3 cups nonfat buttermilk, beginning and ending with the flour mixture. Mix until just combined after each addition.
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Stir in 1 cup mashed cooked pumpkin, 2 teaspoons vanilla extract, and 1/2 teaspoon maple flavoring.
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Pour half of the batter into the prepared pan and spread evenly.
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Sprinkle the reserved cinnamon-sugar mixture evenly over the batter layer.
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Spread the remaining batter over the top, gently smoothing it out.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake bakes, make the glaze by mixing 1/2 cup powdered sugar, 2 teaspoons skim milk, and 1/2 teaspoon pumpkin pie spice until smooth.
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Allow the cake to cool in the pan for 10 minutes before serving. Drizzle with glaze if desired.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 570.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 99.0mg5%
- Total Carbohydrate 147.0g49%
- Dietary Fiber 0.0g0%
- Sugars 147.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Substitutions: You can use canned pumpkin puree for convenience. For a dairy-free version, substitute the buttermilk with a plant-based milk mixed with 1 tablespoon lemon juice or vinegar.
Tips: Ensure the pumpkin puree is well-drained if using fresh roasted pumpkin to avoid a wet batter. Do not overmix the batter once the flour is added to keep the cake tender.
