Pumpkin Pound Cake! Turn a traditional pound cake into a fall favorite dessert! This cake is made with pumpkin puree, and topped with a pumpkin pie spice glaze!
Have you finalized your Thanksgiving menu? Do you have favorite recipes that you only make during the holidays? We have a few, but I still can’t resist trying new recipes! If you are still deciding on dessert, let me give you another option, Pumpkin Pound Cake! This cake is simple to make, dense and moist just like a pound cake should be, but get this, the recipe calls for half of cup of butter, not a whole pound, which you would expect in a POUND cake 🙂
If there is no room to add cake to your Thanksgiving gathering, be sure save this recipe to your fall baking list! I used small bundt pans and mini loafs, which are the perfect size for a hostess gift or to take to any autumn event!
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.
I shared one of my bundt cakes with a few co-workers that are in my building. My office is going though a building renovation, so most of the staff has been relocated to another site. The small cake was perfect amount to nibble on throughout the day. No crumb was left behind!!
- 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.
Whisk all ingredients together until the glaze is smooth. Drizzle over cake.
I used 2 mini loaf pans and a 6 1/2 inch bundt pan, and baked for 35 minutes. If you use a regular sized bundt pan, increase the baking time (45-60 minutes total).
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