We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    207
  • Email
    0

Pumpkin Pound Cake

  • Prep 20 min
  • Total 1 hr 20 min
  • Ingredients 11
  • Servings 8
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    207
  • Email
    0

Ingredients

1 1/2
cup all-purpose flour
1/2
teaspoon ground cinnamon
1/2
teaspoon salt
1/2
teaspoon baking soda
1/2
teaspoon baking powder
1/4
teaspoon ground cloves
1/4
teaspoon ground nutmeg
1
cup sugar
1/2
cup vanilla yogurt
3
egg whites
1 1/2
cups canned pumpkin puree

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
213.9
% Daily Value
Total Fat
0.6g
1%
Saturated Fat
0.2g
1%
Cholesterol
0.8mg
0%
Sodium
266.9mg
11%
Total Carbohydrate
49.0g
16%
Dietary Fiber
2.1g
8%
Sugars
28.7g
Protein
4.1g
% Daily Value*:
Vitamin C
3.40%
3%
Calcium
6.60%
7%
Iron
10.10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

Add 1/3 cup of shredded carrots for a carrot and pumpkin version.

Directions

  • 1 Preheat oven to 350°F. Spray a bundt pan with non-stick cooking spray.
  • 2 In a large mixing bowl, sift in flour. Whisk in cinnamon, salt, baking soda, baking powder, cloves and nutmeg. Set aside.
  • 3 In a separate large bowl, combine sugar, yogurt, egg whites and pumpkin. Add dry ingredients and stir until thoroughly combined. Pour mixture in prepared pan and bake for 60 minutes or until toothpick inserted comes out clean.
  • 4 Let cool in mold for 10 minutes, remove from mold and let cool on rack. Serve and enjoy!

When I have a leftover can of pumpkin puree, I like to turn it into a delicious dessert for the autumn days. With just a few ingredients, your weekday dinner routine can be taken to a whole new dessert level. This pumpkin pound cake is great for your holiday potlucks and Thanksgiving dinner.

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 28, 2015

When I have a leftover can of pumpkin puree, I like to turn it into a delicious dessert for the autumn days. With just a few ingredients, your weekday dinner routine can be taken to a whole new dessert level. This pumpkin pound cake is great for your holiday potlucks and Thanksgiving dinner.