Pumpkin Pound Cake with Buttermilk Glaze

This tender and delicious pumpkin pound cake is lightened up so you can feel good about eating dessert this holiday season!

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With all of the get together's and parties this holiday season, it's inevitable that we will have leftovers! I have always been one to get creative and turn them into something new and exciting so that my kids will eat them. There is no way they will go for eating Thanksgiving dinner three days in a row. I know you all feel the same way!  Whether I'm making open faced turkey sandwiches piled high with mashed potatoes and gravy, or turning that leftover honey ham into breakfast omelets, I make sure no leftover gets left behind. 

I also try to make sure that we eat healthy during the holiday season. There are cookies and candy and fudge to be eaten, and I think it's fine to have those treats in moderation. But I also want my family to eat their fruits and veggies and drink plenty of water and try to eat clean when we can. 

I had some leftover pumpkin puree from Thanksgiving and really wanted to turn it into something special. Pumpkin pancakes maybe? It's even good in my morning smoothies. I decided though that I would turn it into a fabulous dessert. One that would be great for breakfast, too. What I came up with is this dreamy Pumpkin Pound Cake with a simple vanilla Buttermilk Glaze. Excellent as a dessert, but also totally breakfast worthy with a cup of hot coffee or tea. The best part is that this recipe is on the lighter side, so I can feel good about my family eating it.

The Healthy Living Magazine from Sam's Club is a great resource for my family. It offers inspiration and tips for your health as well as your home. This months edition focuses on holiday leftovers, and it also spotlights pumpkin! It came to me at the perfect time since I have those leftovers stacking up and leftover pumpkin puree in my frig. 

I've been shopping at Sam’s Club for quite awhile now, and they really are the health and wellness destination for everything you need. From free health screenings, to an optical department, to food and beverages, they offer everything you and your family need to stay healthy. You can find tons of great content online, so be sure to check out the magazine!  

I found everything I needed to make this cake at my local Sam's Club! 

Are you ready to make some pound cake now?

Pumpkin Pound Cake with Buttermilk Glaze
Author: Sarah Bates | The Chef Next Door
Makes 12 servings
Print this recipe

Ingredients:

1 stick unsalted butter, at room temperature 

1 cup light brown sugar

1/2 cup granulated sugar

4 eggs

1 3/4 cups pumpkin puree 

1 teaspoon pure vanilla extract

3 cups flour 

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup low fat buttermilk

For the glaze:

1 cup powdered sugar

1 Tablespoon unsalted butter, melted

1 teaspoon pure vanilla extract

2 Tablespoons low fat buttermilk

Preheat the oven to 350 degrees. Spray a Bundt pan or tube pan with baking spray and set aside. 

In the bowl of a stand mixer, beat the butter and both sugars until light and fluffy.  Add the eggs, one at a time, beating well after each addition. Beat in the pumpkin and vanilla. 

Add the flour, cinnamon, baking powder, baking soda, nutmeg and salt to a bowl and whisk to combine. Add the flour mixture and the buttermilk alternately to the wet ingredients until well combined.

Pour the batter into the prepared pan and bake for 55 minutes, or until a cake tester inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes on a wire rack. Remove the cake from the pan and cool completely on the rack.

To make the glaze, whisk together all of the ingredients until smooth. If needed, add an additional teaspoon of buttermilk, until it reaches the desired consistency. Drizzle the cake with the glaze, cut into slices and serve.


Bon Appétit!