Pumpkin Gingerbread Bundt Coffee Cake

From Taste of Home

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



TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling

MAKES: 16 servings

Ingredients

• 2 eggs
• 1/2 cup egg substitute
• 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

Directions

• 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 near 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. Yield: 16 servings.