Pumpkin Tunnel Cake

1 1/4 c Brown sugar; firmly packed

1 c Pumpkin; cooked, mashed

1 1/2 ts Pumpkin spice mix

1/2 ts Maple flavoring

1 Egg; lightly beaten

1/4 c Vegetable oil

1 tb 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

---GLAZE

--- 1/2 c Powdered sugar; sifted

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~ 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 sugar and
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