Pumpkin Pound Cake with Buttermilk Glaze

Pumpkin Pound Cake with Buttermilk Glaze
Photo by Becky Luigart-Stayner

Ingredients

  • Cooking spray
  • ¾ cup fat-free buttermilk
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/3 cup fat-free buttermilk
  • ½ teaspoon salt
  • + 14 more ingredients
    • ¾ cup packed dark brown sugar
    • ½ cup butter, softened
    • 1 tablespoon all-purpose flour
    • 1 (15-ounce) can pumpkin
    • 2 teaspoons cornstarch
    • ¾ cup granulated sugar
    • 1/8 teaspoon baking soda
    • ¼ cup granulated sugar
    • 2 tablespoons butter
    • 1 teaspoon baking powder
    • 3 cups all-purpose flour (about 13 1/2 ounces)
    • Cake:
    • 4 large eggs
    • Glaze:

Preheat oven to 350°. 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. Place 3/4 cup ...

View full recipe at My Recipes

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