Recipe of the Week

Chef Devin Alexander's Pumpkin Pound Cake

Note from Chef Devin: I’ve been throwing you all new recipes in recent months and plan to continue that trend…except this month because I had to share this Pumpkin Pound Cake from “Fast Food Fix”, which is an all-time favorite of mine and my entire staff, especially during the holiday season!

It’s perfect for holiday baking because the batter is so versatile – I often make it into little teddy bear shapes for kids, or put them into my mini brownie pans as bite size desserts for holiday parties. If you are a pumpkin lover and have not yet tried this recipe, do it! (Please!) :) Trust me, you’ll never want to eat a full fat pumpkin pound cake ever again!

Starbucks’ Pumpkin Pound Cake (1 Slice)
Makes 8 1-piece servings.

Each piece has: 246 calories, 5 g protein, 57 g carbohydrates, trace fat, trace sat. fat, 2 g fiber

Original Starbuck’s Pumpkin Pound Cake: 310 calories, 5 g protein, 47 g carbohydrates, 12 g fat, 1.5 g sat. fat, 2 g fiber

Save: 64 calories, 12 g fat, 1 g sat. fat


  • 1-1/2 cups unbleached, all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1-1/2 cups sugar
  • 1/2 cup fat free vanilla yogurt
  • 3 large egg whites
  • 1 cup canned solid pack pumpkin
  • butter-flavored cooking spray

  • Preheat the oven to 350°F. Spray a standard loaf pan (approximately 8-1/2 x 4-1/2 x 2-1/2 inch) with spray.
  • Sift the flour, cinnamon, salt, baking soda, baking powder cloves and nutmeg into a medium mixing bowl. Set it aside.
  • Using a sturdy whisk, mix the sugar, yogurt, and eggs in a large mixing bowl until they are thoroughly blended. Stir in the pumpkin. Then stir the dry ingredients into the pumpkin mixture. Pour the batter into the prepared pan and bake the load until a toothpick inserted into center comes out dry (it may have crumbs, but shouldn’t be wet), about 55 minutes-1 hour. Let the cake cool 10 minutes, then turn it out onto a cooling rack. When it cools completely, slice it into 8 slices, each approximately 1-inch thick.
  • Refrigerate any leftovers. (Baked goods made with yogurt need to be stored in a refrigerator).
I have been a HUGE fan of Chef Devin Alexander for a long time, even before I had the pleasure of meeting her in person for a workout date in Chicago last summer. I swear by all of her cookbooks, and urge you all to go out and pick up at least one (my personal favorite is "The Most Decadent Diet Ever")! Chef Devin has a new cookbook in the works, "I Can't Believe It's Not Fattening" which will be released in March! I've already pre-ordered my copy! You should too!


"For every person who doubts you, tell you you will fail, try twice as hard to prove them wrong." Unknown


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