Pumpkin Pound Cake

This Pumpkin Pound Cake is the perfect fall dessert when you want something sweet and warm to enjoy with a cup of coffee or tea. Simple to make and great for all of the fall holidays and occasions.

Pumpkin pound cake is the perfect autumn dessert. The rich, spiced flavors of pumpkin are complemented by the moist, buttery texture of a pound cake.

This recipe is easy to follow and results in a delicious cake that everyone will love. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect end to your meal.

Is there anything more comforting than a warm slice of pumpkin pound cake on a cool autumn day? This recipe is perfect for those days when you want something sweet, but don’t want to spend a lot of time in the kitchen.

The best part is that it only takes a short time to make! So go ahead and indulge yourself with this delicious cake. You deserve it!

pumpkin pound cake recipe

Here are some commonly asked questions

What Is Pound Cake?

Pound cake is a type of cake that has been around for centuries. The name comes from the fact that the original recipe called for a pound each of flour, sugar, and eggs. Over time, the recipe has evolved to include different flavors and ingredients, but the basic concept remains the same.

Pound cake is a popular choice for many occasions because it is relatively easy to make and can be customized to suit any taste. There are endless possibilities when it comes to flavors and toppings, so everyone can find a pound cake that they will enjoy.

If you are looking for a delicious and easy-to-make cake, pound cake is a great option. Whether you are looking for a classic recipe or something with a twist, there is sure to be a pound cake that will suit your needs.

Tips for Making the Best Pound Cake

• Make sure to prepare before you start baking. This will help you avoid making mistakes.
• Let ingredients come to room temperature before beginning. This will help the cake mix more evenly.
• Don’t overbeat your mixture. Beating eggs can ruin their texture and flavor.
• This pumpkin pound cake is moist and tender due to the pumpkin and melted butter used in the recipe. The results are well worth it!

How to Store

-Room temperature (covered) for up to five days

-Refrigerated for up to one week

-Freeze for up to three months

Quick Vanilla Glaze for Pumpkin Bundt

You will need sifted powdered confectioners sugar, vanilla extract, and milk. Whisk the ingredients together until smooth. Add more milk or icing sugar to make a thicker or thinner glaze. Finally, add a handful of chopped nuts for texture (optional).

Ingredients for pumpkin pound cake

• all-purpose flour
• salt
• baking powder
• baking soda
• cinnamon
• pumpkin spice
• ground cloves
• ground nutmeg
• pumpkin puree
• eggs
• granulated sugar
• brown sugar
• butter – melted

What type of bakeware should I use?

I have found that these inexpensive metal loaf pans work perfectly for this recipe. You can also use glass if that is what you have on hand.

What is the difference between Pumpkin Pie Mix and Pumpkin Puree? Which one is used for this recipe?

Pumpkin Pie Mix is a mixture of pumpkin puree, sweetener and spices combined that is used to make pumpkin pie. Pumpkin Puree is a pureed form of pumpkin and can be used in recipes that call for canned pumpkin. It does not contain any other ingredients, it is just pureed pumpkin.

The recipe calls for pumpkin puree because it does not contain all the additional ingredients in the pie filling. Pumpkin pie filling can also be used in this recipe, however, most people think that it makes the dessert too sweet. I prefer to stick to puree.

How to Make Pumpkin Pound Cake

1. Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
2. In a large bowl whisk together the flour, salt, baking soda, baking powder, cinnamon, pumpkin spice, cloves, and nutmeg.
3. In a separate bowl with a whisk or an electric mixer on low combine the pumpkin puree and eggs and whisk until well mixed.
4. Next, add in the granulated and brown sugars along with the melted butter and continue mixing until well blended.
5. Gradually add in the flour mixture, stirring after each addition until all of the dry ingredients have been added.
6. Transfer to the prepared pan. Bake for 60 minutes or until a toothpick or cake tester comes out of the center clean.
7. Allow it to cool for at least 30 minutes before removing it from the pan and slicing.
8. Store any leftovers in an airtight container.

Pumpkin Pound Cake Topping Ideas:

There are many different pumpkin pound cake topping ideas that you can use to make your cake even more delicious. Here are some of the most popular ones:

• Whipped cream: Whipped cream is a classic cake topping, and it’s always a hit. You can use regular or low-fat whipped cream, and you can add extra spices if you want.
• Chocolate chips: Another classic pumpkin dessert topping is chocolate chips. You can either melt them yourself or buy them pre-packaged in the baking aisle. They add a nice touch of sweetness and richness to the cake, and they’re also great for hiding any cracks or imperfections in the batter.
• Cinnamon sugar: Cinnamon sugar is another common addition to pumpkin desserts, and it just adds another layer of flavor to an already amazing dish. Simply mix together equal parts granulated sugar and cinnamon until you have a thick mixture, then spoon it overtop of your cake before serving (or storing).
• Frosting: If you don’t feel like making anything else, simply frost your cake with some classic cream cheese frosting (or any other flavor of your choice).

More Pound Cake Recipes

If you love pound cake as we do – you don’t want to miss these other flavors here!

• Lemon Pound Cake
• Raspberry White Chocolate Pound Cake
• Instant Pot Almond Pound Cake
• Blueberry Swirl Pound Cake

Can Pumpkin Pound Cake be frozen?

Yes, this cake does fine when it is frozen. Be sure to cover it or wrap it tightly in a freezer-safe wrap and thaw completely before serving. Typically I try to keep the loaf whole if I plan to freeze so that the inside doesn’t dry out. But if you wrap it tightly in plastic wrap, then in foil, and then place it in a zip-top bag, a cut loaf should do fine in the freezer.

Can You Make Pumpkin Pound Cake With Canned Pumpkin? Fresh Pumpkin?

You can make this pumpkin cake with either canned pumpkin or cooked fresh pumpkin. Make sure you are using pumpkin puree and NOT pumpkin pie filling because they are not the same thing.

I stock up on cans of Libby’s 100% pure pumpkin puree at the end of every season, so I can start making glorious pumpkin everything in August and September.

But keep in mind that if you are using fresh pumpkin puree, you want to make sure it has been drained WELL so that it doesn’t add too much liquid to the batter for this pound cake.

pumpkin pound cake loaf

DON’T MISS THESE HOLIDAY E-BOOKS!

Products I love when making pound cake loaf…

This pumpkin pound cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made pound cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this fall cake recipe. (you can also SHOP MY FAVORITES in my store)

• mixing bowl
• spatula
• whisk
• loaf pan

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If you love this easy pound cake recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!

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