Pumpkin Pound Cake with Cream Cheese Glaze

5 / 5 (1 review) 2 Comments
Oct 6, 2013 The links in the post below may be affiliate links. Read the full disclosure

This recipe is a lighter version of the Starbucks Pumpkin Pound Cake. I haven’t tried their pumpkin pound cake before though, so I can’t personally vouch for the similarity. I even went to Starbucks this week to test it for myself, but they didn’t have any there.

Either way, this is a yummy pumpkin cake! Less calories and less fat is just the icing on the cake. Well, not literally in this case. 

making pumpkin pound cake

The batter comes together pretty easily and quickly! No butter or oil!

pumpkin pound cake mini loaves1

I have made it in a full-size loaf pan and mini loaf pans. Both turn out great! The mini  loaves take a lot less time to bake though. It was a fun treat to take over to some neighbors!

pumpkin pound cake with cream cheese glaze

I found this recipe for the pumpkin cake on Something Swanky, but it is originally from the book Fast Food Fix.

fast food fix cookbook

Pumpkin Pound Cake with Cream Cheese Glaze

5 / 5 (1 review)
Prep Time: 15 mins | Cook Time: 60 mins
Yield: 1 loaf | Serves: 9 servings
Print Recipe

Ingredients

  • For the Cake:

  • 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 1/2 cup sugar
  • 1/2 cup fat free vanilla yogurt (I used Greek)
  • 3 egg whites
  • 1 cup pure pumpkin puree

  • For the Glaze:

  • 4 ounces cream cheese at room temperature
  • 1/2 cup confectioners' sugar, sifted
  • 1 teaspoon vanilla
  • about 1/4 cup milk

Instructions

  1. For the Cake:

  2. Preheat oven to 350º. Grease a loaf pan or mini loaf pans, set aside.
  3. In a medium bowl, whisk together the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.
  4. In a large bowl, combine the sugar, yogurt, and egg whites.
  5. Whisk thoroughly until blended.
  6. Stir in the pumpkin.
  7. Add the dry ingredients to the pumpkin mixture.
  8. Stir until completely incorporated.
  9. Pour into the prepared loaf pan and bake for 60 minutes, or until toothpick inserted comes out clean and center is not jiggly.
  10. (If using mini loaf pans, bake for around 30 minutes.)
  11. Let cool on a wire rack.

  12. For the Glaze:

  13. Beat the cream cheese on medium-high speed until fluffy, 4-5 minutes.
  14. Add the sugar and beat until combined.
  15. Add the vanilla and milk and mix on low speed until smooth.
  16. If the glaze is too thick, add more milk, 1 tablespoon at a time.
Ingredients: Pumpkin
Meal Type: Desserts, Fall, Thanksgiving
Categories: Cakes and Cupcakes

Comments & Reviews

  • veronica
    December 10, 2013 at 10:56 pm

    when you use the mini loaf pans, do you use 2? i tried using 2 and they come out tiny?

    Reply
    • Melanie
      December 11, 2013 at 8:36 am

      I used 4 mini pans. (You can actually see them in one of the pictures in the post.) They did turn out pretty small. The batter barely even filled each pan to halfway. But it was great for giving them to my neighbors.

      Reply

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