Healthier Pumpkin Pound Cake with Caramel Glaze {Freezer Friendly}


Nothing rings in fall like the aroma of a pumpkin pound cake. The cinnamon and nutmeg will open your senses to the cool crisp weather. Because I love pumpkin desserts in the fall, this pound cake was calling my name. In fact, it begged me to make two because I always double everything so I can have one for the freezer. I took this gorgeous pound cake with a caramel glaze to a friend’s home for dinner. Between the twelve of us, we had no problem devouring the cake. Thankfully, I have another one waiting in the freezer for our next social gathering. I love having freezer meals like Mexican Lasagna to take over. She made the salad and black bean side and we had a fall feast with very little effort.

If you’re thinking of making this cake, go ahead and buy two cans of pumpkin and make sure you have enough staples for two cakes. It takes very little effort to make another and you’ll be so happy you did on a different day :)

Enjoy fall!

Healthier Pumpkin Pound Cake

adapted from Taste of Home


  • 2 cups sugar
  • 1/2 cup oil
  • 1/2 cup unsweetened apple sauce
  • 3 eggs
  • 3 cups flour {I use a combination of 2 cups all-purpose and 1 cup white whole wheat flour}
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 can (15 ounces) solid-pack pumpkin


Preheat your oven to 350 degrees. Spray a bundt pan with non-stick spray.  Mix sugar, oil, applesauce, eggs, and pumpkin. Add flours baking soda, cinnamon, nutmeg and salt. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean. Cool on wire rack and make glaze if desired. If you are freezing, do not make glaze until you are ready to serve. Freeze whole or half cakes in heavy duty foil and place in a gallon size bag. Thaw completely before serving.


Caramel Glaze:

  • 4 Tablespoons butter
  • 3 Tablespoons brown sugar
  • 3 Tablespoons sugar {I use raw}
  • 1 teaspoon vanilla
  • 2 Tablespoons milk
  • 2 Tablespoons confectioner’s sugar, sifted through a sieve

Heat butter, sugars, vanilla and milk over medium heat, stirring constantly. Boil for one minute, stirring constantly with a whisk. Remove from heat and continue stirring. Add two tablespoons confectioner’s sugar through a sieve to remove lumps. Pour over cooled pound cake.

What pumpkin recipes do you love during fall weather?



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