Dottie's Pumpkin Pound Cake with Cream Cheese Layer Recipe
Submitted by babydollsea_
Makes 12 servings
Makes 1 loaf or 12 servings Can be frozen
| 1 | cup pumpkin |
| 1 | SPLENDA QUICK PACK |
| 1 | tsp baking powder |
| 1 | tsp vanilla extract |
| 1 | tsp pumpkin pie spice (or 1 tsp cinnamon) |
| 1/8 | teaspoon salt |
| 5 | eggs |
| 1 1/2 | cups almond meal (6 oz.) |
Cream Cheese Layer: |
|
| 8 | oz. Neufchatel Cheese, softened |
| 1/8 | SPLENDA QUICK PACK |
| 1 | egg |
| 1/2 | tsp vanilla extract |
- Grease an 8x4" loaf pan well or line with foil and grease foil. In medium bowl, beat pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with electric mixer until well blended. Beat in eggs, then almonds. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Set aside.
- Beat cream cheese, Splenda, egg and vanilla in a medium bowl until well blended.
- Pour 1/2 of batter into pan. Spoon cream cheese mixture evenly over batter. Cover with remaining pumpkin batter. Bake at 300º 60-75 minutes, until cake pulls away from sides of pan a bit and toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be ok. Let cool in pan on a rack for 10 minutes. Remove from pan and peel off foil; cool completely on rack before slicing. Store in refrigerator or freeze.
Dessert, Thanksgiving
| Nutrition Facts | ||||||
Serving Size 74.7g |
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Amount Per Serving |
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Calories 160 Calories from Fat
114 |
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% Daily Value* |
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|
Total Fat
12.7g 20%
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Saturated Fat
3.9g 19%
|
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Trans Fat
0.0g |
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Cholesterol
107mg 36%
|
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Sodium
132mg 6%
|
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Total Carbohydrates
5.1g 2%
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Dietary Fiber
2.0g 8%
|
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Sugars
1.4g |
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Protein
7.4g
|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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