Pumpkin-Pecan Pound Cake

Be the first to review
READY IN: 1hr 50mins
Recipe by the_cookie_lady

From Cooking Light's 1996 Annual Cookbook. This is baked in a 10-inch tube pan and would probably be pretty good with some sort of maple or bourbon glaze. Let me know if you frost or glaze it with anything!

Ingredients Nutrition


  1. Beat margarine at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg substitute and beat well.
  2. Combine pumpkin and bourbon, stirring well. Combine flour and next 4 ingredients; add to margarine mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Mix after each addition.
  3. Sprinkle pecans over bottom of a 10-inch tube pan coated with cooking spray. Spoon batter over pecans. Bake @ 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center come out clean. Cool in pan 10 minutes. Remove cake from pan and cool completely on a wire rack.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a