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Caramel Pound Cake

Caramel Pound Cake

Caramel Pound Cake has all the richness and flavor of traditional pound cake but not as much of the fat or quite as many calories.


1 cup firmly packed dark brown sugar
1 cup firmly packed light brown sugar
1/2 cup butter, softened
1/2 cup canola oil
1/2 cup egg substitute
2 egg whites
1 whole egg
1 teaspoon vanilla extract
2-3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup nonfat milk

Caramel Frosting:
1 cup firmly packed light-brown sugar
1/4 cup butter
1/4 cup non-fat milk
Dash of salt
1/4 teaspoon baking powder
1/4 teaspoon teaspoon vanilla extract


Preheat oven to 325 degrees.

Beat sugars and butter at medium speed with an electric mixer until well-combined. Add oil and beat until blended. Add egg substitute, egg whites, egg and vanilla. Beat again until blended.

Combine flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a well-sprayed 10-inch tube pan. Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool on wire rack.

For frosting, bring first 4 ingredients to a boil in a small saucepan, stirring often. Boil, stirring constantly, 3 minutes. Remove from heat; add baking powder and vanilla. Beat at medium speed with an electric mixer 5 to 7 minutes or until thickened . Drizzle quickly over cake.

Nutrition Information

Recipe makes 16 servings.
Serving size: 1 slice
Calories: 378; Total Fat: 16g; Cholesterol: 36mg; Sodium: 214mg; Carbohydrates: 56g; Fiber: 0g; Protein: 4g

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