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Pumpkin Polenta Cake

Pumpkin Polenta Cake Recipe

  • 2 cups canned pumpkin puree
  • 2 tablespoons butter, room temperature
  • 2 eggs, lightly beaten
  • 4 egg whites, lightly beaten
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 cup low-fat plain yogurt
  • 2 cups polenta or yellow cornmeal
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Nutritional information
Nutrition Facts
Serving Size 1/9 of a recipe
Amount Per Serving
Calories 286
Total Fat 7.4g
Saturated Fat 3.3g
Cholesterol 58mg
Sodium 867mg
Total Carbohydrate 46.5g
Dietary Fiber 4.4g
Sugars 17.7g
Protein 9.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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