Pumpkin (Cake)---w/ Glaze---& Lemon

PUMPKIN BUNDT CAKE CAKE: 1 cup each unsalted butter and milk (fat free) 3 cups cake flour 1 3/4 cups solid pack pumpkin puree 1 tsp vanilla 3 tsp baking powder 2 1/2 tsp pumpkin pie spice 1 1/2 cups sugar (Splenda) 3 eggs GLAZE: 1/4 tsp each lemon juice and vanilla 4 oz reduced fat cream cheese 4 tbs milk (fat free) 1/2 cup sifted confectioners sugar 1 tsp lemon zest CAKE---Heat oven to 350 degrees. Coat bundt pan with cooking spray. In a bowl, stir together flour, baking powder and pie spice. Beat together butter and sugar in a bowl until light and fluffy. Beat in pumpkin, eggs and vanilla. Into pumpkin mixture, alternately beat in flour mixture and milk. Pour into pan. Bake 57 min. or until done. Cool the cake in pan 10 min. Remove cake from pan to cool completely. (2.) GLAZE---Beat together cream cheese, confectioners sugar, milk, zest, juice and vanilla in a bowl until blended and a good glazing consistency. Pour the glaze over top of the cake, letting it drip down the sides, then serve. MAKES 16 SERVINGS OF CAKE...