• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
An Edible Mosaic™
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • swedish
    • tex mex
    • thai
    • west african
  • Nav Social Menu

menu icon
go to homepage
  • about
  • fall recipes
  • recipes
  • cookbooks
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • about
    • fall recipes
    • recipes
    • cookbooks
    • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Type » Desserts » Cakes and Cupcakes

    Pumpkin Yogurt Pound Cake 2 Ways

    Published: Oct 1, 2009 · Modified: Apr 22, 2022 by Faith · This post may contain affiliate links · 19 Comments

     

    all-through-the-year-cheer-fallThe first holiday Brandy and I are celebrating for our All Through the Year Cheer Event is Halloween!  To Brandy and I, Halloween says apples and pumpkins, so this month we’ll feature several recipes with those ingredients.  (For some reason, Halloween always puts me in the mood to watch the first Harry Potter movie…I think because of the scene where they show the dining hall of Hogwarts all decked out with pumpkins!)  The first recipe I’m featuring is a Pumpkin Yogurt Pound Cake.  This recipe is actually a 2-for-1, since I used the same batter to make two completely different cakes.  The first cake is more for the kiddies, with a colorful, speckled interior (thanks to decorative cake sprinkles) and a pumpkin buttercream frosting.  The second cake is a little more grown-up, with dark chocolate and cranberries and a pumpkin glaze.  I love them both!

     

    A couple of days before Halloween, we’ll be taking recipe submissions for your Halloween recipes.  Your recipes will be included in our round-up, and you don’t need a blog to enter your recipe…don’t forget, there will be a prize!  (The prize will be announced later this month.)  And remember, your recipe can be for ANYTHING that says Halloween to you!

     

    Happy Halloween!

    img_4519-small4

    Speckled Pumpkin Yogurt Pound Cake with Pumpkin Buttercream Frosting

     

    Speckled Pumpkin Yogurt Pound Cake:

    ¾ c unsweetened pumpkin puree

    ½ c yogurt

    1 c brown sugar

    3 large eggs

    1 teaspoon pure vanilla extract

    ⅓ c canola oil

    1 c all-purpose flour, plus more to flour the pan

    ½ c whole wheat flour (or you can use all-purpose)

    2 teaspoon baking powder

    ½ teaspoon salt

    ½ teaspoon pumpkin pie spice mix

    ⅓ c fall-colored decorative jimmies/sprinkles

    Butter, to grease the pan

     

    Pumpkin Buttercream Frosting (From A Year In the Kitchen)

    ¼ c unsweetened pumpkin puree

    1 stick salted butter

    1 teaspoon pure vanilla extract

    ¼ teaspoon pumpkin pie spice mix

    About 1 pound powdered sugar

     

    A loaf pan, or a round cake pan

     

    Preheat the oven to 350F.  Butter and flour your baking pan.  Mix together the pumpkin and yogurt, then stir in the brown sugar, then the eggs and vanilla, then the oil.  Stir in the flours, baking powder, salt, and spice.  Fold in the sprinkles.  Transfer the batter to the prepared baking pan and bake for 25-50 minutes until a toothpick inserted into the center comes out clean.  Your baking time will vary depending on the size of pan you use (for example, a round cake pan takes less time than a loaf pan) and the material your pan is made of (for example, silicone cooks faster than glass or metal bakeware).  Allow the cake to cool completely on a wire rack.

     

    For the buttercream:  Cream together the pumpkin, butter, vanilla, and spice.  Gradually beat in the sugar until the pumpkin is no longer separated out.

     

    Frost the cake once it’s completely cool.

    img_4620-small3

    Dark Chocolate Cranberry Pumpkin Yogurt Pound Cake with Pumpkin Glaze

     

    Dark Chocolate Cranberry Pumpkin Yogurt Pound Cake:

    ¾ c unsweetened pumpkin puree

    ½ c yogurt

    1 c brown sugar

    3 large eggs

    1 teaspoon pure vanilla extract

    ⅓ c canola oil

    1 c all-purpose flour, plus more to flour the pan and coat the cranberries and chocolate

    ½ c whole wheat flour (or you can use all-purpose)

    2 teaspoon baking powder

    ½ teaspoon salt

    ½ teaspoon pumpkin pie spice mix

    ⅓ c dried cranberries

    ⅓ c dark or semi-sweet chocolate chips

    Butter, to grease the pan

     

    Pumpkin Glaze (From Mommy, What’s For Dinner?) 

    2 TB salted butter, melted

    2 TB unsweetened pumpkin puree

    1 TB milk

    1 teaspoon pure vanilla extract

    ⅛ teaspoon pumpkin pie spice mix

    1 c powdered sugar

     

    A loaf pan, or a round cake pan

     

    Preheat the oven to 350F.  Butter and flour your baking pan.  Mix together the pumpkin and yogurt, then stir in the brown sugar, then the eggs and vanilla, then the oil.  Stir in the flours, baking powder, salt, and spice.  In a separate bowl, combine the cranberries, chocolate, and 1 teaspoon of flour; stir to coat.  Fold the coated cranberries and chocolate into the batter.  Transfer the batter to the prepared baking pan and bake for 25-50 minutes until a toothpick inserted into the center comes out clean.  Your baking time will vary depending on the size of pan you use (for example, a round cake pan takes less time than a loaf pan) and the material your pan is made of (for example, silicone cooks faster than glass or metal bakeware).  Allow to cool on a wire rack.

     

    For the glaze:  Whisk together all ingredients for the glaze.  (This makes quite a bit of glaze; you could probably cut the reicpe in half and it would still be enough.)

     

    Glaze the cake when it’s still a little warm; I like to place it on a wire rack and pour the glaze over top.  Let the glaze set completely (the glaze will turn white) before cutting.

    (Click on an image to enlarge)

     

     

    More Cakes and Cupcakes

    • honeybun cake recipe featured image
      The Best Old Fashioned Honeybun Cake Recipe
    • angel food cake recipe featured image
      Angel Food Cake Recipe (With Easy to Follow Step-by-Step Photos)
    • mini victoria sponge cakes featured image
      Mini Victoria Sponge Cake Recipe - Fit for Royalty & Easy to Make as Cupcakes! {video}
    • karpatka cake recipe featured image
      Beautiful Karpatka Cake (Polish Carpathian Cream Cake Made with Choux Pastry)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kendrick Elberson says

      April 27, 2010 at 6:50 pm

      Thanks for the great post! You have a new fan.

      Reply
    2. Chaya says

      October 04, 2009 at 6:13 pm

      Of the two above recipes, both looking delicious, the one with chocolate and cranberries wins.

      Love your and Brandy's idea for the contest. Let me do some thinking and see if I can pull something off. I am so not creative but it is worth a try, at the least.

      Reply
    3. Natasha - 5 Star Foodie says

      October 04, 2009 at 7:04 pm

      Scrumptious pumpkin cakes! I love both recipes! Great idea for holiday events, looking forward to participating.

      Reply
    4. Donna says

      October 03, 2009 at 5:47 pm

      OMG!! These both look wonderful, but that first shot with that frosting, steals my soul:)

      Reply
    5. natalie says

      October 03, 2009 at 12:16 pm

      Yum yum yum and more yum!! Looks so great and so good for halloween. I really need to start cooking. I committ to do it when I move to our new house (if we get it!). Great post!!

      Reply
    6. ingrid says

      October 02, 2009 at 8:06 pm

      Yum, I'm not certain which one appeals more? Okay, I'll take a slice of each, please!
      ~ingrid

      Reply
    7. nora@ffr says

      October 02, 2009 at 8:19 am

      wow!! m loving this cake!! sound delicious! juat perfect for halloween. love the thick frosting :)
      cheers!

      Reply
    8. Dawn says

      October 02, 2009 at 7:20 am

      YAY! Love love love this time of year!!! :) Everything looks delicious! Can you believe I've never seen any of the Harry Potter movies?! haha I may have to rent at least the 1st one!

      Reply
    9. sophia says

      October 01, 2009 at 9:15 pm

      Amazing! I like both of them, they are both wonderful yet different in their own ways...but I think I would take the spiced one, without the frosting!

      Reply
    10. Reeni says

      October 01, 2009 at 7:05 pm

      How incredibly delicious! The pumpkin pound cake is especially calling my name - love that thick layer of frosting!

      Reply
    11. Nutmeg Nanny says

      October 01, 2009 at 3:57 pm

      Fantastic cakes! If we were not in this together I would totally steal this recipe for my week....hahaha:)

      Reply
    12. Lorraine @ Not Quite Nigella says

      October 01, 2009 at 1:34 pm

      Gorgeous cake Faith! And I'm so entering, just give me a bit of time to getit all together before my party. I can't wait! :P

      Reply
    13. Jen says

      October 01, 2009 at 1:33 pm

      These cakes look spectacular! I love the "grown up funfetti" look! I am now starting to get more into the fall spirit.

      Reply
    14. Barbara says

      October 01, 2009 at 12:50 pm

      Love the looks of the chocolate cranberry pumpkin loaf! Your photos were so good I almost got a spoon out.
      Unusual combination-printing it now.

      Reply
    15. holly says

      October 01, 2009 at 11:36 am

      LOVE seasonal goodies - these both look so amazing! i will have to see what i can come up with :)

      Reply
    16. Krista says

      October 01, 2009 at 11:13 am

      OMG...both these cakes sound dreamy. The speckled one would be perfect for a class Hallowe'en party! I've got it book marked. And the contest sounds really fun...

      Reply
    17. Chiara says

      October 01, 2009 at 11:09 am

      Ah, glad to see I'm not the only one with pumpkins on her mind! Looking forward to see all your pumpkin recipes!

      Reply
    18. Blond Duck says

      October 01, 2009 at 10:39 am

      That cake would be perfect for the Halloween Party at work!

      Reply
    19. Heavenly Housewife says

      October 01, 2009 at 10:51 am

      What a beautiful cake. I've never made a pumpkin cake yet, though its definitely on my list. Canned pumpkin isn't easy to come by in the UK, you need to buy it in specialty stores (its imported from america).

      Reply

    Primary Sidebar

    faith photo with welcome

    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

    More About Faith →
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    Popular Recipes

    • boba milk tea featured image
      How to Make Bubble Tea (Easy Boba Tea Recipe)
    • mini victoria sponge cakes featured image
      Mini Victoria Sponge Cake Recipe - Fit for Royalty & Easy to Make as Cupcakes! {video}
    • canned chicken salad featured image
      Canned Chicken Salad Recipe
    • low carb chicken casserole featured image
      Keto Spinach Artichoke Chicken Casserole - Based on the Dip! {video}

    Seasonal Recipes

    • pear kale salad featured image
      Simple Pear Kale Salad with Candied Almonds and Crumbled Feta
    • slow cooker enchiladas featured image
      Really Easy Crockpot Enchiladas (Ground Beef Slow Cooker Enchilada Casserole)
    • baked brie featured image
      20-Minute Elegant Baked Brie Recipe with Honeyed Grapes
    • caramel apple popcorn featured image
      Easy Caramel Apple Popcorn Recipe and a Fall-Themed Movie Night Snack Board

    Footer

    ↑ back to top

    About

    • Contact
    • Accessibility Policy
    • Privacy Policy
    • Terms & Conditions
    an edible mosaic stamp logo 1200 square

    SEE RECIPE INDEX

    Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    My Other Blogs

    • Daily Desserting
    • The Keto Queens

    An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I use and love.

    Copyright © 2023 An Edible Mosaic