This Pumpkin Pound Cake recipe is moist, rich, and full of flavor. This is the perfect dessert for any fall gathering or even your Thanksgiving dinner. This cake is simple to make, dense and moist just like a pound cake should be. However we only use a half cup of butter, not a whole pound giving us the same tender cake that you expect in a traditional pound cake recipe.
Be sure to check out this Spice Bundt Cake with Browned Butter Icing too!
WHY YOU’LL LOVE THIS RECIPE
- This Pumpkin Bundt Cake recipe is easy to make and so delicious.
- The cake is moist and has the perfect amount of spice.
- It’s also a great way to use up any leftover pumpkin puree you may have.
You need a few kitchen tools to help you make this homemade pound cake recipe. Gather these tools and get ready to enjoy this sweet treat.
- 10 inch bundt pan
- large mixing bowl
- hand mixer or stand mixer
- paper towels
- wire rack
You only need a few simple ingredients to help you make this pumpkin bundt cake. Most of these ingredients are easy to find at your local grocery or you may already have them on hand which can save you a trip to the store.
- pumpkin puree – try making your own pumpkin puree in a pressure cooker!
- pumpkin pie spice
- baking powder
- baking soda
- dark brown sugar
- granulated sugar
- room temperature
- vanilla extract
- all-purpose flour
- low fat buttermilk
HOW TO MAKE THIS PUMPKIN POUND CAKE RECIPE
Making this homemade pumpkin pound cake is simple. Just follow the instructions below and you will have a moist and tender bundt cake that is filled with fall flavors in no time at all.
STEP 1: PREHEAT THE OVEN AND GREASE A BUNDT PAN
Preheat the oven to 350°F degrees. Lightly coat a 10-inch tube or bundt pan with cooking spray with flour.
STEP 2: DRY THE PUMPKIN PUREE
Spread pumpkin over 2 layers of paper towels to drain some moisture. Cover with an additional 2 layers of paper towels. Change the top layer a couple of times over a 10-minute period. Scrape puree in a small bowl and set aside.
STEP 3: WHISK TOGETHER THE DRY INGREDIENTS
Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl and set aside.
STEP 4: MIX TOGETHER THE BUTTER AND SUGAR
In a large bowl, mix the sugars and butter, beating until well blended. Add the eggs one at a time, beating until incorporated into the mixture.
STEP 5: ADD IN THE REMAINING WET INGREDIENTS
Beat in pumpkin and vanilla until well combined. Save the buttermilk for the next step.
STEP 6: SLOWLY ADD THE FLOUR AND BUTTERMILK
Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour.
STEP 7: ADD THE BATTER TO THE PREPARED PAN
Pour batter into the prepared pans and bake for 35-55 minutes depending on pan size. Check by inserting a wooden toothpick into the cake, and if it’s clean, it’s done!
STEP 8: COOL THE POUND CAKE
Cool in pan for 10 minutes before inverting it to a wire cooling rack. Let cool completely.
STEP 9: MAKE THE GLAZE
Whisk all ingredients together until the glaze is smooth. Drizzle over the cake when it is completely cooled.
WHAT TO SERVE WITH THIS DESSERT
Are you looking for a comforting meal to serve with this fall pound cake? If so, then this Slow Cooker Pot Roast is guaranteed to warm you up from the inside out. It’s a hearty meal that is always a crowd pleaser.
Plus, you can add a fresh side dish like this Baked Zucchini Squash recipe for a whole meal. This delicious cake also pairs well with a cup of tea or coffee for a sweet treat.
SUBSTITUTIONS AND ADDITIONS
Do you want to personalize this recipe? Here are a few ways that you can personalize this recipe and make it your own.
- Add 1 cup of chopped nuts to the batter for a little extra crunch.
- Add ½ cup of chocolate chips to the batter or top the glaze with chocolate shavings.
- You could also use almond extract instead of vanilla if you prefer an almond flavor.
- Instead of a glaze, you can top this easy cake with cream cheese icing recipe from this red velvet cheesecake.
Here are a few tips for making this homemade bundt cake turn out perfectly for you every time.
- Be sure to use room temperature ingredients so that they mix together easily.
- Do not overmix the batter or your cake will be tough.
- You can test the cake by inserting a wooden toothpick into it. If it comes out clean, then the cake is done.
- If you want an extra moist cake, you can brush the cake with simple syrup before adding the glaze.
- Spray the bundt pan with baking spray or grease and flour your pan.
- Make sure that you use pumpkin puree and not pumpkin pie filling for this recipe.
HOW TO STORE
Pound cake should be stored at room temperature for up to 3 days in an airtight container. If you want to keep it longer than that, you can store it in the refrigerator for up to 1 week or freeze it for up to 3 months. Be sure to wrap the cake tightly so that it doesn’t dry out.
FREQUENTLY ASKED QUESTIONS
Do you have questions about this delicious recipe? Here are the answers to the most commonly asked questions for this recipe.
The secret to a good pound cake is to make sure that you use room temperature ingredients. And, you can also sift your flour before using it so that way you get a light and fluffy pound cake.
Yes, pound cake freezes beautifully, just make sure that store it in freezer-safe containers.
I recommend using all-purpose flour or cake flour for a pound cake recipe.
OTHER DELICIOUS PUMPKIN DESSERTS YOU MAY ENJOY
- Pumpkin Roll
- Easy Pumpkin Delight Dessert
- Pumpkin Cheesecake Bars
- Healthy Low Sugar Pumpkin Bread Recipe
- 1 15 ounce can pumpkin puree
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 1/2 cup butter, room temperature
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cup all-purpose flour
- 3/4 cup low fat buttermilk
- Preheat oen to 350 degrees. Lightly coat a 10 inch tube or bundt pan (see note) with cooking spray with flour.
- Spread pumpkin over 2 layers of paper towels to drain some moisture. Cover with an additional 2 layers of paper towels. Change top layer a couple of times over a 10 minute period. Scrape puree in a small bowl and set aside.
- Whisk together flour, pumpkin pie spice, baking power, baking soda and salt in a medium bowl and set aside.
- In a large bowl, mix the sugars and butter, beating until well blended. Add the eggs one at a time, beating until incorporated into mixture.
- Beat in pumpkin and vanilla.Add the flour mixture and buttermilk alternately to the sugar mixture, begin inning and ending with the flour.
- Pour batter into the prepared pans and bake for 35-55 minutes depending on pan size (see note). Check by inserting a wooden toothpick into the cake, and if it's clean, it's done! Cool in pan for 10 minutes before inverting it to a wire cooling rack. Let cool completely.
- For Glaze
- Whisk all ingredients together until the glaze is smooth. Drizzle over cake.
This recipe is enough to make two small bundt cakes and two mini loafs. You can also use a regular sized bundt pan for one full-sized cake.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 66mgSodium: 239mgCarbohydrates: 46gFiber: 1gSugar: 26gProtein: 5g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Recipe adapted from My Recipes.com , Cooking Light, 2006