3 1/4 c. all purpose flour
1 tbsp. baking powder
2 1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. ground nutmeg
1/4 tsp. salt
1 1/2 c. applesauce
1 1/2 c. granulated sugar
1 1/2 c. canned pumpkin
1/2 c. butter softened
3 egg whites
2 tsp. vanilla extract
cooking spray
3 tbsp. brown sugar
1 tbsp. dark rum
1 tsp. skim milk
3 tbsp. powder sugar

Preheat oven to 350°F. Combine first six ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside. Beat sugar and butter in a large bowl at medium speed of a mixer until well blended (5 minutes). Add egg whites and vanilla, beat well. Add flour mixture to sugar mixture mixing alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into 12 cup bundt pan coated with cooking spray.

Bake for 50 minutes or until wooden toothpick comes out clean. Cool cake in pan for ten minutes, then remove from pan. Combine brown sugar, rum and milk in a small saucepan; cook over low heat until brown sugar has dissolved. Remove sugar mixture from heat and add powdered sugar stirring with a whisk. Spoon glaze over warm cake.