3-1/4 cups flour
1 Tbs. baking powder
2-1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. ground nutmeg
1/4 tsp. salt
1-1/2 cups fresh or canned pumpkin puree
1/2 cup applesauce
1-1/2 cups sugar
1/2 cup stick margarine, softened
3 egg whites
2 tsp. vanilla extract
Cooking spray
3 Tbs. dark or light brown sugar
1 Tbs. dark rum
1 tsp. skim milk
3 Tbs. powdered sugar

Heat oven to 350.
Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside. Beat sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.

Pour batter into a 12-cup Bundt pan coated with cooking spray.
Bake 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Combine brown sugar, rum and milk in a small saucepan, and cook over low heat until brown sugar dissolves.

Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk.

Spoon glaze over warm cake.