• Preheat oven to 350 degrees. Coat a 9” spring form pan with cooking spray.
• Using an electric mixer or in a large bowl using a hand mixer, combine cake mix, flour, pudding, pumpkin, water, canola oil and butter.
• Add egg whites and egg and mix well.
• Stir in the vanilla, pumpkin spice and cinnamon.
• Mix on high for at least one minute.
• Pour batter evenly into prepared pan.  To avoid air bubbles, gently tap the pan on work surface after filling the batter.
• Sprinkle top with chopped walnuts or almonds.
• Bake for about 1 hour until a toothpick comes out clean.

To make the glaze:

• Place the sugar, buttermilk, Smart Balance Light, baking soda and vanilla in a small saucepan over medium heat.
• Bring to a boil stirring constantly.
• The glaze will foam up and thicken as the sugar dissolves and butter melts, 3 to 4 minutes.
• Poke 12 holes all over the warm cake and spoon the hot buttermilk glaze all over the cake.