Autumn Pumpkin Pound Cake

🧂 Ingredients

• 2 ½ cups sifted all purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 stick

  ½ cup butter
• 1 ½ cups granulated sugar
• 3 large eggs
• ½ cup canned pumpkin
• 1 cup plain yogurt
• 1 cup chopped pecans
• 1 3 ounce package cream cheese, softened
• ½ teaspoon vanilla
• 2 cups sifted powdered sugar

Instructions

• 1 Preheat oven to 325 degrees and grease a bundt cake pan. (I use Baker's Joy.)
• 2 Mix together the flour, salt, baking soda, baking powder, and cinnamon and set
  aside.
• 3 Using a mixer, beat together the butter and sugar until fluffy.
• 4 To this mixture, add 1 egg at a time.
• 5 Next add and mix together half of the flour mixture, pumpkin, and yogurt.
• 6 Then add the rest of the flour mixture.
• 7 Stir in the chopped pecans.
• 8 Bake at 325 degrees for 50-55 minutes.
• 9 Cool on a rack for 10 minutes and cool completely before icing (if desired.)
• 10 Beat the cream cheese and vanilla on low speed until fluffy.
• 11 Slowly add in the powdered sugar until the mixture is spreadable.

Nutrition Info