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Pumpkin Pound Cake

Ingredients

  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 1 15-ounce can pumpkin
  • ¾ cup granulated sugar
  • ¾ cup packed dark brown sugar
  • ½ cup butter softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour about 13 ½ ounces
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup fat-free buttermilk

Instructions

  1. Preheat oven to 350°.
  2. To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
  3. Place ¾ cup granulated sugar, brown sugar, and ½ cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and ¾ cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  4. Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.