Pumpkin Pie Tunnel Cake

1 1/4 c Firmly packed brown sugar

Divided 1 c Mashed cooked pumpkin

1 1/2 ts Pumpkin spice mix

1/2 ts Maple flavoring

1 Egg; lightly beaten

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 c Oat bran

1 1/3 c Nonfat buttermilk

2 ts Vanilla extract

Vegetable cooking spray 1/2 c Sifted powdered sugar

2 ts Skim milk

1/2 ts Pumpkin pie spice

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. -----