Rasa Malaysia · by Bee Yinn Low★ 5.0 (4)
Pumpkin Pound Cake
NUTRITION · PER SERVING60M COOK
CAL 43%·PRO 33%
CARBS 96G45% OF CAL
9G FIBER36G OTHER51G TOTAL SUGAR
FAT 46G49% OF CAL
24G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A buttery, moist pound cake rich with pumpkin and warm spices. Tender crumb with almonds throughout. Served as an indulgent dessert or breakfast treat.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1¾ cups all-purpose flour (+ 2 tablespoons )
- ½ tablespoon pumpkin pie spice
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ¾ cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- 1 cup canned pumpkin
- ¼ cup milk (+ 2 tablespoons )
- ½ cup sliced almond
At a glance
PER SERVING · TIME 60M
CAL 43%·PRO 33%
CARBS 96G45% OF CAL
9G FIBER36G OTHER51G TOTAL SUGAR
FAT 46G49% OF CAL
24G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 661mg
- Total sugar
- 51g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 398mg
- Calcium
- 131mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 661MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.