Pumpkin-Pecan Pound Cake Recipe

Name: Pumpkin-Pecan Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup margarine, softened; 1 ½ cups firmly packed brown sugar; 1 cup sugar; 1 ½ cups frozen egg substitute, thawed; 1 (16 ounce) can pumpkin; ⅓ cup Bourbon; 3 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 teaspoons pumpkin pie spice; ¼ cup chopped pecans; vegetable oil cooking spray

Servings: persons

¾ cup margarine, softened
1 ½ cups firmly packed brown sugar
1 cup sugar
1 ½ cups frozen egg substitute, thawed
1 (16 ounce) can pumpkin
⅓ cup Bourbon
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons pumpkin pie spice
¼ cup chopped pecans
vegetable oil cooking spray

1
Beat margarine at medium speed with an electric mixer until creamy; gradually add sugars, beating well.
2
Add egg substitute and beat well.
3
Combine pumpkin and bourbon, stirring well.
4
Combine flour and next 4 ingredients; add to margarine mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
5
Mix after each addition.
6
Sprinkle pecans over bottom of a 10-inch tube pan coated with cooking spray.
7
Spoon batter over pecans.
8
Bake @ 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center come out clean.
9
Cool in pan 10 minutes.
10
Remove cake from pan and cool completely on a wire rack.

1013

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¾ cup margarine, softened, 1 ½ cups firmly packed brown sugar, 1 cup sugar, 1 ½ cups frozen egg substitute, thawed, and more.

Yes, Pumpkin-Pecan Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Pecan Pound Cake

How did you like this recipe?

Frequently Asked Questions