ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpkin Pound Cake with Buttermilk Glaze

Pumpkin Pound Cake with Buttermilk Glaze
Becky Luigart-Stayner
Yield

16 servings (serving size: 1 slice)

The glaze on this mouthwatering cake is enough to make you want to lick your screen. Drain the canned pumpkin before making the cake batter to keep the cake's texture light.

Ingredients

  • Cake:
  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 1 (15-ounce) can pumpkin
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1/2 cup butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (about 13 1/2 ounces)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup fat-free buttermilk
  • Glaze:
  • 1/3 cup fat-free buttermilk
  • 1/4 cup granulated sugar
  • 2 tablespoons butter
  • 2 teaspoons cornstarch
  • 1/8 teaspoon baking soda

Nutrition Information

  • calories 273
  • caloriesfromfat 29 %
  • fat 8.7 g
  • satfat 5 g
  • monofat 2.4 g
  • polyfat 0.5 g
  • protein 5 g
  • carbohydrate 44.6 g
  • fiber 1.4 g
  • cholesterol 72 mg
  • iron 2 mg
  • sodium 243 mg
  • calcium 66 mg

How to Make It

  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 3/4 cup granulated sugar, brown sugar, and 1/2 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 3/4 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.

  5. To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.