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14

Pumpkin Pound Cake

Prep 20 min
Total 1 hr 20 min
Ingredients 11
Servings 8

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. MORE + LESS -

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

cup sugar

1/2

cup vanilla yogurt

egg whites

1 1/2

cups canned pumpkin puree

Directions

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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!

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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.