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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 157.5
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 120.8 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.9 g

View full nutritional breakdown of pumpkin pound cake calories by ingredient
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pumpkin pound cake

Submitted by: CABELL

Introduction

Low fat, extremely moist and delicious pumpkin pound cake! Low fat, extremely moist and delicious pumpkin pound cake!
Number of Servings: 16

Ingredients

    1 cup King Arthur white wheat flour
    1 cup all-purpose white flour
    1 tbsp baking soda
    1 tbsp ground ginger
    1 tbsp dried orange zest
    1 cup sugar
    3/4 cup Splenda
    1/3 cup Canola oil
    2 2/3 cup pumpkin, canned or mashed
    4 eggs' worth of cholesterol-free egg substitute

Directions

Preheat oven to 325.

Sift together dry ingredients.

Mix in pumpkin, oil, and eggs.

Pour into greased tube pan.

Bake for 60 minutes or until golden brown and springy to touch.

This cake can be made sugar-free; use 1 1/2 cups Splenda instead of 3/4 Splenda and 1 cup sugar. It can also be made fat free if prepared with no oil and 3 cups pumpkin, but should be consumed immediately as it will dry out faster if made without oil.

Number of Servings: 16

Recipe submitted by SparkPeople user CABELL.






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