Pumpkin-Citrus Tube Cake

• 2 cups canned pumpkin
• 1-1/3 cups sugar
• 1-1/4 cups fat-free milk
• 2 large eggs
• 1/2 cup orange juice
• 1/3 cup canola oil
• 1-1/2 teaspoons maple flavoring
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 cups whole wheat flour
• 1/4 cup ground flaxseed
• 2 tablespoons grated orange zest
• 4 teaspoons baking powder
• 1 tablespoon cornstarch
• 1 tablespoon poppy seeds
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup confectioners' sugar
• 1 teaspoon grated orange zest
• 1 to 2 tablespoons orange juice

1. In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange zest, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, whisk the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

pumpkin, sugar, milk, eggs, orange juice, canola oil, maple, vanilla, flour, whole wheat flour, ground flaxseed, orange zest, baking powder, cornstarch, poppy seeds, pumpkin pie spice, salt, baking soda, sugar, orange zest, orange juice

Taken from www.tasteofhome.com/recipes/pumpkin-citrus-tube-cake/ (may not work)