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. 

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Pumpkin Yogurt Pound Cake with Salted Caramel Drizzle

This Pumpkin Yogurt Pound Cake with Salted Caramel Drizzle is the perfect blend of dense and moist, with the right notes of pumpkin pie spice shining through.

  • Author: Shawn
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Scale

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!

Keywords: pumpkin, yogurt, salted caramel, pound cake

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.

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
49 Responses
  1. Rambly

    It smells heavenly when it is in the oven but it tasted a bit bland when we cut into it. Maybe because I don’t have pumpkin pie spice, but put in pumpkin powder instead? Anyway, it was a bit too sweet for us so i am going to cut the sugar more the next batch.

    1. The pumpkin pie spice will definitely add more warm flavors to this. If you don’t have pumpkin pie spice, try adding in a pinch of ground cloves, allspice, nutmeg, ground ginger and a little cinnamon.

  2. “What a great idea! I eat breakfast in my car most mornings, so this would be wonderful. I could even heat a couple up when I got to school and eat them while I prep for the day. Thanks for sharing. Scout is adorable, by the way.

  3. Margo Demers

    I made this this afternoon, and doubled the recipe. Yes, I’m a raw batter taster, and it was so so so good. I baked them for 65 minutes (the toothpick was clean). Within the first five minutes of them being out of the oven, they both deflated; I would say I lost about 1″ of height on each loaf. What would cause this to happen? Maybe I overbeat it? Or perhaps it was a bad decision to double the recipe? In either case, they smell amazing and we are using all our self-control to not try them till tomorrow 🙂

    1. I think it’s normal for baked goods to settle a little after being baked. I’m not sure if a full inch is normal, the batter may have been whipped too much? Not sure? Hopefully it still comes out tasting yummy! 🙂

      1. Margo Demers

        ABSOLUTELY my fault. We cut into it and I found I hadn’t left it in the oven long enough. Even though the toothpick had come out clean, it was not cooked through, which I think made it fall. In spite of it still being raw, the taste is spectacular. I’m heading out this afternoon for a little more greek yogurt, and am going to go at it again, this time leaving it in closer to 75 minutes. YUMMY YUMMY YUMMY. 🙂

  4. 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!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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