Pumpkin Pound Cake with Walnut Sauce

Looking for a delicious dessert using pumpkin? Then check out this great pound cake topped with yummy walnut sauce - perfect to treat a crowd.

  • prep time 30 min
  • total time 2 hr 55 min
  • ingredients 18
  • servings 16

Ingredients

Cake

2 3/4
cups granulated sugar
1 1/2
cups butter or margarine, softened
1
teaspoon vanilla
6
eggs
3
cups all-purpose or unbleached flour
1/2
teaspoon baking powder
1/2
teaspoon salt
3/4
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/4
teaspoon ground cloves
1
cup canned pumpkin (not pumpkin pie mix)

Sauce

1
cup packed brown sugar
1/2
cup whipping cream
1/4
cup dark corn syrup
2
tablespoons butter or margarine
Dash salt
1/2
teaspoon vanilla
1/2
cup chopped walnuts
  • 1 Heat oven to 350°F. Generously grease 12-cup fluted tube (bundt cake) pan with shortening; lightly flour. In large bowl, beat granulated sugar and 1 1/2 cups butter until light and fluffy. Add 1 teaspoon vanilla; beat in 1 egg at a time until well blended. In small bowl, mix flour, baking powder, 1/2 teaspoon salt, the cinnamon, ginger and cloves. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition. Pour batter into pan.
  • 2 Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; invert onto serving plate. Cool completely.
  • 3 In medium saucepan, heat brown sugar, whipping cream, corn syrup, 2 tablespoons butter and dash salt to boiling over medium heat, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring constantly. Remove from heat; stir in 1/2 teaspoon vanilla and the walnuts. Serve warm sauce over cake. Refrigerate any remaining sauce.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    540
    (
    Calories from Fat
    230),
    % Daily Value
    Total Fat
    26g
    26%
    (Saturated Fat
    14g,
    14%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    135mg
    135%;
    Sodium
    270mg
    270%;
    Total Carbohydrate
    72g
    72%
    (Dietary Fiber
    1g
    1%
      Sugars
    51g
    51%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    60%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
    Carbohydrate Choices:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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