Something Swanky

Starbucks Pumpkin Pound Cake

Have I ever told you guys that I’m kind of a diet recipe junkie? Surprised?
Actually, you really shouldn’t be. I think that’s the natural course a dessert blogger normally takes (am I wrong ladies?). Think about it…
We start these blogs about food/dessert, because we love to eat. Sure, we’re all like, “Oh, I love to bake, and give all the food to my neighbors, and see how happy it makes people, blah, blah, blah.”
But, really. We like to eat. A lot.
And what’s a girl to do who likes to eat that much??
I know what I do.
I’m constantly on the lookout for dessert recipes boasting to be so low calorie and so full of fiber and protein that eating piles of whatever it is will only lead to shedding pounds. All without exercise, of course.
Surely there’s something like that out there, right?
There’s always some new variation of cocoa powder mixed with a mashed up banana that I’m absolutely positive will be my new favorite dessert and will also turn me into a super model.
And when that doesn’t pan out, I usually find a similar recipe using raspberries in place of the bananas, and I think, aha! This is the one…
Of course, no such dessert actually exists. And the closest I’ve ever come to it has been my favorite smoothie.But, good as it is, there’s a serious carb and sugar lack-age there…
 Anyway.
This recipe isn’t super duper low cal, but it does come from one of my favorite recipe books by Devin Alexander who went and took lots of fast food favorites and turned them into lightened up, healthier versions of the originals. You can find her book, Fast Food Fix here.
She managed to get this Starbucks fan favorite down from 310 calories and 12 grams of fat to 246 calories and trace amounts of fat!
So I added a hefty amount of powdered sugar glaze to compensate.
Didn’t want things getting too healthi-fied here on Something Swanky.
Starbucks Pumpkin Pound Cake

Ingredients

  • 1 1/2 c. All Purpose Flour
  • 1/2 tsp. Ground Cinnamon
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Ground Cloves
  • 1/4 tsp. Ground Nutmeg
  • 1 1/2 c. Sugar
  • 1/2 c. Fat Free VanillaYogurt
  • 3 Egg Whites
  • 1 c. Canned Pumpkin

Instructions

  1. Preheat oven to 350º. Grease a loaf pan, set aside.
  2. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
  3. In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
  4. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
  5. Let cool on a wire rack. Makes 8 serving.
  6. Add a powdered sugar glaze or cream cheese frosting if desired :)
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Recipe Source: Fast Food Fix, by Devin Alexander
Follw me!

Ashton

Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

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63 Responses to “Starbucks Pumpkin Pound Cake”

  1. lisa posted on October 24, 2012 at 4:26 pm (#)

    Ok, hello! I took the plunge and whipped up this pumpkin pound cake. I made a few adjustments, I replaced the white sugar with light brown sugar (1 cup) and I added 1/3 cup of Agave syrup nectar. I’m also a lil chocoholic, so I added 1/2 cup of semi sweet morsels to the batter. I cant wait for the oven to beep! Great recipe! Thanks so much for sharing it. ~ leelee

    • Ashton replied: — October 25th, 2012 @ 2:46 pm

      Hope you liked it! I love the idea of including chocolate :)

  2. Katy ¦ Alphabet Soup posted on November 14, 2012 at 1:12 pm (#)

    This looks so good! And I am most definitely a recipe junkie, diet or otherwise ;)

  3. Karen Lindquist posted on November 21, 2012 at 2:14 pm (#)

    Ive also made this before and everyone wants the recipe. I replaced the vanilla yogurt with a stick of butter and used 3 whole eggs. I could eat the whole loaf by myself.

    • Jessica replied: — July 10th, 2013 @ 6:22 pm

      Thank you! I don’t use yogurt and was wondering what to use.

      • Ashton replied: — July 25th, 2013 @ 11:37 am

        Try sour cream!

  4. Samantha McCullough posted on November 21, 2012 at 11:35 pm (#)

    I was wondering if I could substitute c3ake flour in place of the all purpose flour in this recipe.

    • Ashton replied: — December 3rd, 2012 @ 12:18 pm

      I think you could, and it would be just fine!

  5. Debbie Garner posted on January 6, 2013 at 2:40 pm (#)

    Yummy! I made them in mini loaf pans. The office staff gobbled them up. I did notice the loaf I saved for the second day was rubbery. The second batch I doubled the recipe. Iused half white sugar and half brown sugar. I used 3 egg whites and 2 whole eggs. This solved the rubbery problem but not quite as healthy. I added a little cinnamon to the glaze – perfect!! Thanks for sharing such a great recipe.

  6. Shelly posted on July 9, 2013 at 9:46 pm (#)

    Baking this right now! Hopefully it turns out!!

    • Shelly replied: — July 9th, 2013 @ 11:13 pm

      DELICIOUS!!! Just took out of oven, smells SO GOOD and TASTES GREAT!!! Better than the Banana Bread I made a few days ago!! I did add pecans and instead of 3 egg whites, I did the whole 3 eggs. Thank you!!

  7. Carrie grant posted on August 8, 2013 at 1:57 am (#)

    Pound cake looks delicious. What size can of pumpkin?

  8. Eileen posted on August 18, 2013 at 10:18 am (#)

    Hi, I just found your delicious blog from a pin for this awesome bread on pinterest. I can’t believe I’ve never come across your blog before :( So, I’ve added you to my bloglovin! Can’t wait to follow along.

  9. Emily posted on August 30, 2013 at 9:45 pm (#)

    looks yummy!!! I can’t wait to make this for a fall recipe round up I’m participating in :o) I’ll link back here for the recipe!!
    Emily@nap-timecreations

  10. TJ {Sugar Blossoms} posted on September 2, 2013 at 10:10 am (#)

    Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html

  11. rebecca posted on September 4, 2013 at 12:47 pm (#)

    instead of using vanilla yogurt, use unsweetened apple sauce (I buy the snack pack containers and use one whole snack cup). also, try using one whole egg and 1/2 c. egg beaters. this will take care of the “rubbery” dough problem and still be really moist.

  12. Jill posted on September 8, 2013 at 1:43 pm (#)

    disaster :( I used one loaf pan. The outside was too done & the inside was still gooey. It smelled so delicious though. Next time I will try this in 2 loaf pans instead.

  13. Gloria Rigo-Righi posted on September 8, 2013 at 3:04 pm (#)

    I’m Chilean and here there is no packaging pumpkin puree. I’ll have to make my own puree. I want to know how many grams of mashed need, please ……

  14. Jen @ Fresh from the... posted on September 10, 2013 at 12:02 pm (#)

    I’ll definitely have to give this one a try this fall – I loooooove me some pumpkin!

  15. Barrie posted on September 17, 2013 at 3:36 pm (#)

    This recipe is so good! There is a slight crunch to the top too- I immediately made a second batch- thanks for my new pumpkin bread recipe!

  16. Jessica posted on September 22, 2013 at 1:31 pm (#)

    This recipe looks delicious…but I was more excited about the Homestead Creamery milk bottle in the picture! That’s my family’s creamery!!! It’s a small world.

    • Ashton replied: — October 12th, 2013 @ 10:44 pm

      That’s awesome! That bottle actually broke recently, and I went back to buy some more (of the chocolate milk– YUM!) just so I could have another bottle in my prop collection :)

    • Surfer Mom replied: — October 20th, 2013 @ 9:30 am

      My sons love the milk from Homestead !! We have been drinking it for years;) I collect the Holiday jugs!! love this recipe – I used butter not yogurt – delicious!!

  17. britni posted on September 23, 2013 at 8:39 pm (#)

    I plan on making this tomorrow however I don’t have a bread pan..do you think it’ll work on a greased cheesecake pan or brownie pan or maybe even as cupcakes ? I also plan on using greek yogurt since I don’t have vanilla. Maybe I should put in a tad of vanilla extract.

    • Ashton replied: — September 25th, 2013 @ 7:13 am

      I think you’d be fine to make it in another pan, but start checking on it early– it won’t need to bake as long!

  18. Catherine Cuisine posted on September 23, 2013 at 10:34 pm (#)

    This looks amazing! I love that kind of cake and glaze…

  19. Cecilia posted on September 25, 2013 at 2:45 pm (#)

    I can’t wait to bake this cake with home made pumpkin puree!

    • Jean replied: — October 28th, 2013 @ 10:16 am

      How do you make the homemade puree? I just cooked a pumpkin for pie but have a lot of pumpkin left over

  20. Aunt Becky's posted on September 30, 2013 at 5:28 pm (#)

    Delicious! It’s hard to find moist and deliciouis low-fat baked items. I used freshly roasted sugar pie pumpkins. Passed on the recipe to my co-workers.

  21. Rosanne posted on September 30, 2013 at 7:41 pm (#)

    I made a double portion just today, right after I found this, we ate up 1/2 already :) I butchered it, because I just used what I had on hand, but this is a great base recipe! I used hazelnut & hemp milks instead of yogurt, added a little ACV & vanilla. Also substituted buttermilk pancake mix for the flour and stevia & honey & maple for the sugar. Also some chocolate chips sprinkled on top :) We made mini muffins knocked temp to 375. Also made muffins & mini doughnuts, now about to throw remainder of the dough in a bread pan and sprinkle with walnuts and chocolate chips. Thanks again for the inspiration…I like your sour cream idea too!

  22. Rosanne posted on September 30, 2013 at 7:42 pm (#)

    I forgot…I also just threw whole eggs in mine, instead of egg whites.

  23. Natasha posted on September 30, 2013 at 11:06 pm (#)

    Made this and I baked it for nearly 90 min. It came out sticky and rubbery in the middle. How can I tweak this so that it bakes right? I love the flavor! More flour? Different pan? Thanks!

  24. Christina Vickers posted on October 5, 2013 at 8:08 am (#)

    So I’m not a recipe junky, but I do love a good pumpkin recipe. Would you mind sharing how you make your glaze, or is it somewhere here on your site? Thank you!

  25. Heather posted on October 7, 2013 at 5:40 am (#)

    Okay, I’m making my third loaf in a week! I only made one tweak: I used 2 egg whites and one whole egg. I always add one yolk to every thing I bake and I always have moist and tender baked bliss-unless I overcook it. Whoops.
    And if you store it in the fridge, the cake takes on a wonderfully satisfying dense texture.

    This recipe is a keeper for sure!

  26. Luv What You Do posted on October 18, 2013 at 11:01 am (#)

    This is going to save me so much money because I order one every time I go for a drink : )

  27. Sara posted on October 20, 2013 at 12:43 pm (#)

    Hey,
    I would love to make this recipe. I have a whole pumpkin that I bought. Any ideas how to cook the pumpkin to get the canned pumpkin the recipe asks for? Thanks!

  28. Anita posted on October 23, 2013 at 5:14 am (#)

    Can you please tell me what size can of pumpkin is is needed? The recipe only mentions 1 can, but not size.

    • Ashton replied: — November 6th, 2013 @ 11:40 pm

      It should be about 14 ounces :)

  29. Shari posted on October 25, 2013 at 11:10 am (#)

    I had to put this one in my pumpkin round up post today too. It sounds so yummy! Great photography too!

  30. Jeanne Jones posted on October 28, 2013 at 10:30 am (#)

    How do you make pumpkin puree from a fresh pumpkin?

  31. Sally posted on October 28, 2013 at 10:32 am (#)

    Can we replace the canned pumpkin with a cup of fresh puréed pumpkin?

    • Ashton replied: — October 28th, 2013 @ 11:07 pm

      should be fine!

  32. Emily K posted on October 28, 2013 at 2:05 pm (#)

    Wondering if I cld make this with butternut squash purée? Anyone have any thoughts?

    • Ashton replied: — October 28th, 2013 @ 11:05 pm

      I’d bet that you could :) Let me know if you try it!

  33. Katie posted on November 7, 2013 at 10:21 am (#)

    Has anyone tried making this with plain Greek yogurt?

  34. Jeanne Jones posted on November 7, 2013 at 1:41 pm (#)

    I made this cake with some changes like using butter and 2 eggs and 1 egg white (also found out how to make puree from fresh pumpkin). Well, it was a winner. Very moist and got rave reviews. I will definitely make this again for Thanksgiving. Thank you!

  35. Tiff posted on November 29, 2013 at 4:53 pm (#)

    I tried to make this today…outside burned while the inside was mushy, dense, and wet…can you tell me what I might have done wrong? I followed the recipe, using cake flour, a little more baking powder, and one whole egg and one white.

  36. Delaina Devin posted on December 23, 2013 at 10:09 pm (#)

    This pound cake is awesome. I used three eggs an 1/2 cup of butter. Glazed with powdered sugar and eggnog, AWESOME!

  37. Adrianne posted on September 13, 2014 at 2:15 pm (#)

    Ok, so everyone above left a comment saying they made this, but noted their revisions to the recipe…
    Followed the recipe exactly, batter tastes yum, and JUST put this in the oven. I’ll update again with the outcome!

  38. Maranda posted on September 20, 2014 at 12:13 pm (#)

    Try using french vanilla yogurt not Greek, brown sugar and no cloves! Best ever

  39. patty posted on September 23, 2014 at 9:31 pm (#)

    Omg, I can NOT wait to make this!! Drooling on my tablet

  40. Ana posted on October 2, 2014 at 4:33 pm (#)

    I followed the recipe and baked in a 8×4 pan. Baked ten minutes longer and even though it turned out gooey. Especially the bottom part.. It smelled really good but overall I was not happy with the result.. Would try baking in a mini-muffin pan..

    • Adrianne replied: — October 3rd, 2014 @ 4:16 pm

      I meant to comment again after mine were done.. After following the recipe exactly, I still had gooey results as well. I also left it a bit longer after checking. Something needs to be altered in the recipe. I think it may be the yogurt. If anyone can suggest how to get a better outcome, please let me know!

      • Brittany Marshall replied: — October 19th, 2014 @ 4:24 pm

        I had the same issue. The outside was starting to get really dark and if I left it in the oven any longer it would burn. I’m not sure what went wrong, unless it has to do with my conventional oven.

  41. Jodi posted on October 12, 2014 at 12:40 pm (#)

    This is lovely. I used sour cream instead of yogurt. But at 60 minutes the top was still a bit soggy, so I put it back in for 5 more minutes…and the edges are all overdone. Dumb me! Great recipe – I’ll make it again! Thanks!!

  42. Brittany Marshall posted on October 19, 2014 at 4:24 pm (#)

    I had the same issue. The outside was starting to get really dark and if I left it in the oven any longer it would burn. I’m not sure what went wrong, unless it has to do with my conventional oven.

  43. Christine posted on October 28, 2014 at 1:27 pm (#)

    I think part of the gooey/gummy issue is there’s no fat in this recipe! I don’t know why some are so afraid of fat, yet think it’s ok to eat gobs of sugar that are there to make up for the lack of fat. I should have known better with this recipe, especially with 1.5 cups of sugar (not counting the glaze!) and no fat. If you’re like me and prefer not to use oil, try melted butter, whole buttermilk, or sour cream in place of the fat free yogurt. Two eggs instead of three egg whites.

  44. RUBY L BROWN posted on November 16, 2014 at 11:03 pm (#)

    I would like for you to add me to your list so that I might receive your new letter. Thank you, RUBY L. BROWN

    • Ashton replied: — November 18th, 2014 @ 2:29 pm

      I added your email to my subscription list, but you’ll need to confirm by clicking a link that will be in your inbox shortly :)

  45. Tasha posted on November 25, 2014 at 2:27 am (#)

    Can you use pumpkin pie spice instead and how much?

    • Ashton replied: — November 26th, 2014 @ 11:25 am

      Yes, you can. Just sub teaspoon for teaspoon for each of the spices :)

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