Pumpkin Polenta Cake Recipe

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Dwight Published: March 10, 2021 Modified: October 20, 2021
Pumpkin Polenta Cake Recipe

How To Make Pumpkin Polenta Cake

The sweetness of the pumpkin offers a good counterbalance to this polenta cake. This is a versatile bread that pairs well with both sweet and savory dishes.

Preparation: 25 minutes
Cooking: 45 minutes
Total: 1 hour 10 minutes



  • 2cupspumpkin puree,canned
  • 2tbspbutter,room temperature
  • 2eggs,lightly beaten
  • 4egg whites,lightly beaten
  • ½cupbrown sugar
  • ½tspbaking soda
  • 1tspsalt
  • 2tspground cinnamon
  • 1tspground nutmeg
  • 1tspground cloves
  • 1cupplain yogurt,low fat
  • 2cupspolenta,or yellow cornmeal


  1. Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking dish.

  2. In a blender or food processor, blend the pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.

  3. Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.

  4. Bake for about 45 minutes until a toothpick inserted in the center comes out clean.

  5. Cool slightly before slicing, then serve and enjoy!


  • Calories: 240.56kcal
  • Fat: 5.26g
  • Saturated Fat: 2.72g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 1.42g
  • Polyunsaturated Fat: 0.61g
  • Carbohydrates: 42.19g
  • Fiber: 3.38g
  • Sugar: 11.59g
  • Protein: 6.59g
  • Cholesterol: 45.87mg
  • Sodium: 349.67mg
  • Calcium: 69.61mg
  • Potassium: 253.45mg
  • Iron: 1.47mg
  • Vitamin A: 471.76µg
  • Vitamin C: 2.45mg
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