Pumpkin Yogurt Pound Cake with Salted Caramel Drizzle

I’m back again with another pumpkin recipe, and this time I have mashed two of my favorite desserts of all time together.

Pumpkin Pie and Pound Cake!

Then I made it extra special by whipping up a batch of salted caramel sauce and drizzled it on top. The pumpkin yogurt pound cake is not too sweet by itself, so the caramel really hits that sweet tooth in all the right places. The cake is the perfect blend of dense and moist, with the right notes of pumpkin pie spice shining through.

This recipe is extra special to me because it’s the kick-off to my partnership with the Arizona Milk Producers. I am a huge fan of all things dairy, so it’s a match made in heaven. Each month I’ll get to share a delicious recipe featuring a milk product! This month, I chose to feature Greek Yogurt, which is made with more milk than regular yogurt.

I love the tartness that the Greek yogurt brings to the cake. It is the perfect contrast to the pumpkin puree, balancing out the flavors and bringing a richness to this decadent dessert.

Pound cake can be a little tricky to make but if you follow the directions to the T, you’ll come out with a moist cake that melts in your mouth.

Just a heads-up, the cake tastes best when it’s had a chance to rest over night. Meaning, if you want the best results it will take 24 hours. It still tastes good fresh out of the oven, but something magical happens when it sits over night. I can’t explain it.

Start off by getting the eggs, butter and yogurt out of the fridge and letting it sit at room temperature for 30 minutes.

Place the butter in the bowl of your stand mixer and beat for a minute on high speed. Gradually add the sugar and let it mix on medium-high speed for 10 minutes. You’ll have to scrap the sides of the bowl every once and a while. You’re looking for a very light and fluffy butter mixture.

Once you’re butter is light and fluffy add the vanilla and beat for about 30 seconds.

Add one egg at a time, beating for 1 minute between each egg.

In a separate bowl combine the flour, baking soda, baking powder and pumpkin pie spice. Sift together to combine.

Alternatively add the flour mixture, Greek yogurt, and pumpkin puree to the bowl of the stand mixer. Remember to scrap the sides of the bowl occasionally to make sure it’s being properly mixed.

Blend until the mixture is smooth.

Quietly give yourself a pat on the back… the hard part is done.

Pour the cake batter into a lightly greased and floured loaf pan. I used an 8″x4″x2.5″ pan, which works the best, and is only like $0.92 cents at Walmart. Worth it.

Bake the cake for 65-75 minutes or until the old toothpick-in-the-middle-comes-out-clean trick works.

Let cool for 10 minutes in the pan, then remove from pan and let cool on a wire rack till completely cool.

Now, you can eat it at this point, but I highly recommend covering it and letting it sit over night. The flavors meld so much more when it is allowed to sit.

Don’t forget to make up a quick batch of Salted Caramel Sauce.

Then just drizzle a little of that liquid gold right on top of your Pumpkin Yogurt Pound Cake.

Lick the spoon cause nobody’s looking.

Then drift off into Pumpkin Yogurt Pound Cake heaven. Not a bad way to get a little dose of dairy.

recipe adapted from Better Homes and Garden 75th edition cookbook. 

Pumpkin Yogurt Pound Cake with Salted Caramel Drizzle

Ingredients

  • 1 batch of Salted Caramel Sauce
  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 tsp vanilla extract
  • 3 eggs
  • 1/2 cup plain Greek Yogurt
  • 1/2 cup pumpkin puree
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1 tsp pumpkin pie spice

Instructions

  1. Pull out the eggs, butter, and yogurt and let sit at room temperature for 30 minutes.
  2. Grease and lightly flour an 8"x4"x2.5" cake pan.
  3. Preheat oven to 325 degrees F.
  4. Place the butter in the bowl of your stand mixer and beat for a minute on high speed. Gradually add the sugar and let it mix on medium-high speed for 10 minutes. You'll have to scrap the sides of the bowl every once and a while. You're looking for a very light and fluffy butter mixture.
  5. Once you're butter is light and fluffy add the vanilla and beat for about 30 seconds.
  6. Add one egg at a time, beating for 1 minute between each egg.
  7. In a separate bowl combine the flour, baking soda, baking powder and pumpkin pie spice. Sift together to combine.
  8. Alternately add the flour mixture, Greek yogurt, and pumpkin puree to the bowl of the stand mixer. Remember to scrap the sides of the bowl occasionally to make sure it's being properly mixed.
  9. Blend until the mixture is smooth.
  10. Pour batter into prepared cake pan and bake at 325 for 65-75 minutes or until a toothpick inserted in center comes out clean.
  11. Let cool in pan on wire rack for 10 minutes. Then remove the cake from the pan and let cool to room temperature. Once cake is completely cool, cover and let sit over night or enjoy right away.
  12. Slice into 1/2 inch pieces and drizzle with salted caramel sauce.
  13. Enjoy!
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disclaimer: this post is written as a part of my partnership with Arizona Milk Producers – I have received compensation for my participation, however the thoughts and opinions expressed are my own.

Comments

  1. I love how the pumpkin makes the pound cake such a lovely light orange. You could drizzle anything with that caramel sauce and I’d be all in!

  2. WOW! Looks amazing! Thanks for sharing.

  3. This sounds fabulous!

  4. You don’t say how much pumpkin pie spice to put in the cake batter. I
    am assuming 1 tsp I would guess. A tbsp would be too much goodness.
    It looks great I like seeing a pumpkin
    dessert that is not so dark like all the other’s are.

    • Oops! You are right, I forgot to include it in the recipe! Sorry about that, but yes, it’s just 1 tsp of pumpkin pie spice. Thanks for looking out for me!

  5. I love this! It sounds fab. Pinned!

  6. I love recipes that I can make ahead of time–one day for spoon-licking indulgence, and the other for some serious fork-to-cake action. I can’t wait to give this recipe a try, it looks stellar, Shawn!

  7. Oohh, this will be hard to keep my hands off of for 24 full hours!

  8. Um, could that pound cake get any more delicious looking? I think not. Holy moistness. I need some of that with extra caramel, please :)

  9. Pumpkin Pound Cake??? Pure Brilliance!!! I know I’d have to start off with a double batch as my family wouldn’t be able to stop at one.
    LOVE your ingredient collage too!

    • Thanks Kim! I made two batches and they were both gone within 36 hours. My husband threw some berries on a few slices (and caramel) and called it breakfast! hehe… works for me!

  10. Hey Shawn,

    We’re absolutely over the moon with this amazing recipe! Shoot us an email at fans[at]chobani dot com so we can reward your greek yogurt efforts!

    From,
    @Chobani

  11. This looks delicious!

  12. Ok, I just have to say…you are a genious! I made this today and it is definitely going in my files! Thanks for the yum!

  13. WOW! Don’t know how I missed this one. It looks seriously good — really, really good!

  14. Fantastico, can you send me one loaf puleeeeeeze?

  15. Can you use plain yogurt? My family and I don’t like the tang of the Greek Yogurt.

  16. Oh boy do you have a winner here! I just saw this on my Facebook feed and had to stop by. I love using Greek yogurt in baked goods and I’m all over anything pumpkin! Pinning and sharing :)

  17. Do you use all purpose flour or self rising?

  18. Can you tell me the calorie amount on this thanks ;)

  19. I made this tonight.. It is good but its kinda bland.. maybe adding some cinnamon will help or using brown sugar instead of white sugar… any ideas.. I liked it but hubby not so much he is one that said it was bland not me….

    • Hi Karla, I would try adding a little bit more pumpkin pie spice. Also, try letting the pound cake sit overnight before slicing. I found that it has a much greater texture and flavor when it had a chance to rest. Hope that helps! :)

  20. Any chance of getting the carb count on this?

  21. OK! this is the 3rd pumpkin recipe I came across today and just have to bake tonight!! All are so unique! can’t wait to try! :)

  22. Could I sub the pumpkin spice for nutmeg or another spice? Or how could I make my own pumpkin spice, its hard to get it in mexico :D

    • Hi Karmin! Whenever I don’t have the pumpkin spice on hand I use this combination of spices:

      1/2 tsp ground cinnamon
      1/4 tsp ground nutmeg
      1/4 tsp ground allspice
      1/4 tsp ground cloves

  23. Thank you very much! :D

  24. How do you make the carmel sauce?

  25. This is a fabulous recipe, Shawn! My family made it and just polished off the last slice this morning. Looks like I will have to make another loaf soon! Thanks for sharing the recipe- I’ve shared it on my blog to send readers over to check out this and all of your wonderful recipes!

  26. Could I use regular yogurt in place of grek yogurt? I live in Guatemala and I can’t get Greek yogurt here but the cakes looks divine!

  27. I just put it in the oven now. I can’t wait to try this.

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