Recipes and Cooking Pumpkin Coffee Break Cake By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Bake Time: 45 mins Cool Time: 2 hrs 20 mins Total Time: 3 hrs 35 mins Servings: 16 Yield: 1 10-inch fluted tube cake Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup all-purpose flour 1 cup white whole wheat flour 2 ½ teaspoon baking powder 2 teaspoon pumpkin pie spice or 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger 1 teaspoon finely shredded orange peel ½ teaspoon salt 1 cup water ¾ cup canned pumpkin 1 cup sugar ¼ cup canola oil 1 teaspoon vanilla-butter-nut flavoring or 2 teaspoons vanilla 4 egg whites or 1/2 cup refrigerated or frozen egg product, thawed ¾ cup chopped pecans, toasted ½ cup orange juice 2 tablespoon sugar 1 ½ teaspoon cornstarch ¼ teaspoon vanilla-butter-nut flavoring or 1/2 teaspoon vanilla Orange slices (optional) Directions For cake, preheat oven to 325°F. Generously coat a 10-inch nonstick fluted tube pan with cooking spray; set aside. In a medium bowl combine all-purpose flour, white whole wheat flour, baking powder, pumpkin pie spice, orange peel, and salt; set aside. In a small bowl combine the water and pumpkin. In a large bowl combine the 1 cup sugar, the oil, and the 1 teaspoon flavoring. Beat with an electric mixer on medium-high speed until well mixed. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and pumpkin mixture to beaten mixture, beating on low speed after each addition just until combined. Sprinkle pecans in the bottom of the prepared tube pan. Carefully pour batter evenly over pecans. Bake for 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack for 20 minutes. Invert pan and cake together. Remove pan. Cool cake on wire rack for at least 2 hours. Meanwhile, for glaze, in a small saucepan combine orange juice, the 2 tablespoons sugar, and the cornstarch; stir until cornstarch is completely dissolved. Cook and stir over medium-high heat until boiling; cook and stir for 1 minute more. Remove from heat. Stir in the 1/4 teaspoon flavoring. Cool completely. Just before serving, drizzle cooled glaze evenly over top of cooled cake. If desired, garnish with orange slices. Rate it Print Nutrition Facts (per serving) 189 Calories 7g Fat 29g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 189 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 164mg 7% Total Carbohydrate 29g 11% Total Sugars 16g Protein 3g Vitamin C 4.7mg 24% Calcium 50.5mg 4% Iron 0.9mg 5% Potassium 95mg 2% Folate, total 20.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.