pumpkin pound cake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:


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


    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


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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.