Pumpkin Pie Tunnel Cake

Ingredients

1 1/4 c firmly packed brown sugar
1 c mashed pumpkin
1 1/2 ts pumpkin spice mix
1/2 ts maple flavoring
1 egg
1/4 c vegetable oil
1 ts vegetable oil
2 egg whites
2 3/4 c all purpose flour
1 1/4 ts baking soda
1/4 ts salt
1/2 oat bran
1 3/8 c nonfat buttermilk
2 ts vanilla extract
1/2 c sifted powdered sugar
2 ts skim milk
1/2 ts pumpkin pie spice

Instructions

Combine 1/4 cup brown sugar and next 4 ingredients in a small bowl; stir well, and set aside. Combine remaining cup brown sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add egg whites; beat well. Combine flour and next 3 ingredients; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Reserve 2 cups of batter, and set aside. Pour remaining batter into a 12-cup Bundt pan coated with cooking spray. Spoon pumpkin mixture evenly over center of batter to form a ring. Pour reserved batter over pumpkin mixture. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine powdered servings. (serving size: 1 slice). 219 calories (21% from fat), 5.1 g fat (1 g sat, 1.4 g mono, 2.2 g poly), 14 mg cholesterol and 139 mg sodium. ----