Pumpkin Pound Cake Recipe

Pumpkin Pound Cake

Pumpkin pie goodness in a delicious pound cake. This simple pound cake recipe uses pumpkin pie spice and the convenience of canned pumpkin to create the flavors of fall.

45 min.prep time 2:40total time
16 servings
32432 Ratings

Ingredients

Pound Cake

3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice*
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/2 cups Land O Lakes® Butter, softened
3/4 cup mashed cooked pumpkin*
3/4 cup milk

Glaze

1 1/2 cups powdered sugar
3 tablespoons Land O Lakes® Butter, softened
4 to 6 teaspoons milk

Directions

Heat oven to 350°F. Grease and flour 12-cup Bundt® pan; set aside.

Combine flour, baking powder, pumpkin pie spice, baking soda and salt in bowl. Set aside.

Combine sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with 3/4 cup milk; beat at low speed until well mixed.

Spoon batter into prepared pan.  Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in bowl. Glaze cooled cake.

 

*Substitute canned pumpkin.

Nutrition Facts (1 serving)

Calories: 460

Fat: 22g

Cholesterol: 130mg

Sodium: 460mg

Carbohydrates: 60g

Dietary Fiber: 1g

Protein: 6g

Recipe #13766©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

added 2tsp orange extract. whole can pumpkin and 1 cup eggnog instead of milk
This recipe was fabulous! Super moist. I added more spices and a splash of vanilla I always do in any pumpkin recipe because I love lots of flavor. I also put a whole 15oz can of pumpkin in. Had great feed back any time I made it. This is a new favorite. Thank you!
I made this by recipe specs with the exception of the spices. I doubled them after tasting the batter with redular amounts in it. However, it had a good taste by extremely dry and crumbly. I will not make this one again. I had to throw away most of it. Very disappointed.
author_photo
Test Kitchen Comment
From:

Cindy

If the cake is dry and crumbly, it is the result of a higher level of dry ingredients in the cake batter. A pound cake, though, will tend to be slightly drier in texture than a regular butter cake and so therefore may seem drier to you in comparison.
Posted January 15, 2013
Added additional tsp of cinnamon, very good, moist. Forgot to make the frosting.
Instead of the glaze that is recommended, I used a cream cheese icing that made it much better.
This is a very good, great tasting alternative to a boring pumpkin pie. The only issue I had was that I had to add about 20 minutes to the cook time. So, make sure you check with a toothpick. Thanks for the yummy cake though!! Got great reviews from the family!
This is an amazing cake!! I have made it several times and it's always a hit!
This recipe is great! I made it with individual little bunt molds, these were so cute!! And tasted great! One of my new favorite recipes.
I think it needs to have more spice, but that's just me I quess. Overall, it makes a wonderful base for pumpkin cheesecake...
Good potential, but quite dry and somewhat bland. Next time I will substitute sour cream for milk, increase the pumpkin (3/4 cup is hardly any for a cake with 3 3/4 C flour) and possibly double the Pumpkin Pie spice.
Very nice change to the tried and true pound cake. I agree with a previous poster that it wasn't quite a classic pound cake texture, but this cake was a big hit when I took it to my class "soup Wednesday" lunch. I had several requests for the recipe. I did use an angel food pan because I wasn't sure my bundt cake pan was large enough.
I made this recipe just as printed but I added 1/2 again the p.p. spice and it could have had more, I also added 1 tsp. vanilla and all I had was evaporated milk and it was delicious with vanilla ice cream with a shake of pumpkin pie spice. Great recipe!!!!
This is delicious! However, the texture is more like pumpkin bread. I think I may use it as my new pumpkin bread recipe!!
Excellent cake. The only changes I made was to add extra cinnamon, because I like it and I didn't have any milk so I substitued fat free evaporated milk. yummy....
Texture turned out like a cake mix... usually pound cake has a very finely grained texture. ..velvety, not crumbly. I made 4 of them before I discovered that. I will be giving them away tomorrow. There were not enough spices to taste much. Personal preference I suppose. I have been hooked on
Unsalted LandOLakes Butter for years. I count on it to produce exceptional food. I don't know
what I did wrong. I followed the Recipe exactly.
I made a glaze with 1 stick butter, 1/2 cup sugar, and 1/4 cup rum. The cake was fantastic! I garnished it with a pumpkin flower and a pumpkin leaf in the center of the cake, then dusted with 10 X sugar
Too much sugar, carbs for a diabetic to try. Sounds good tho.
The best Pumpkin Cake ever. Very easy to make. It is a keeper.
add a little real vanilla extract to the glaze! warning this pound cake can be addictive!
This is a nice large cake, very good. I also felt it needed more pumpkin flavor so I will make it again using the 2 teaspoons of spice.
Wonderful! The cake was moist and tasty, not to sweet. I
decided to try it last week, so that I could make it as
Christmas presents for friends. It is a huge cake. The next
day my family cut slices off, put butter on it and put it in
the microwave for twenty seconds, it was better the
second time around. I think it will make a wonderful
homemade Christmas present.
It was very easy to make and my family just loved it. I did not put icing on it, instead we used either whipped cream or ice cream and even ate it plain, even made a quick breakfast on the go for my oldest son one morning. Shared this with my mom too. Plus I used real pumpkin.
I temperature check my oven before beginning baking. This cake needs to bake 65-70 minutes at 350 degrees. It is still moist and the "crumb" is excellent. Delicious! I've prepared this recipe two times.
I made this cake last night 10/12/09 and it came out just perfect. Not too sweet and I will make it again with a cream cheese frosting.This will be one of my desserts served during the holidays.
The taste and texture are sublime. But it baked right out of
my bundt pan. I'd suggest using a tube pan in the future as
I will certainly do.
This is an excellent recipe. I added an extra tablespoon of sugar and one teaspoon of vanilla extract flavoring.
Great for fall and holiday baking. Nice substitution for the standard pound cake.
Absolutely YUMMY! HOWEVER, I made this in a silicone bunt "pan". DO NOT!!! At 75 minutes the middle was still raw and at 90 minutes the outside was burnt. BUT, the cake, itself was delicious and I remade it into 2 loaf pans and it was a favorite. Was plenty sweet as written, didn't need the glaze. I just sprinkled powder sugar over the top. Truly delicious!
Wow, this is a beautiful huge cake, feeds a lot of people. Delicious, got lots of compliments. Will definitely make again.
This recipe is not too sweet. Definitely a good one to eat with coffee, or maybe serve warm with a scoop of ice cream. Got thumbs up from all the kids and adults as well. I'll make it again!
Pound cake was excellent, I would make it again.
I was not please with the results of this cake. I thought it lacked alot of flavor. I felt that it needed more pumpkin and spice. I actually threw the cake away after we tried it....I have never done that before!! :(
This makes a beautiful cake. Only changes I made to the recipe were: I increased the spices to 2 tsp. and topped it off with a cream cheese frosting. Delicious.
Eat while warm with some butter on it! It's nothing but good!!!!!!!

Comment On This Recipe

Please correct the item(s) in red below:
4 Please select a rating

Email address will not be published

Or
Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.
Submit
Thank you, your comment has been submitted for approval

Message:

Your friend thought you might be interested in Pumpkin Pound Cake

Latest Blog

10 Tips for Perfect Buttermilk Biscuits
September 17, 2014 by Cindy

Let’s discuss biscuits. No matter whether you make simple drop biscuits, cut-out biscuits or biscuits that highlight a special ingredient such as cornmeal or whole grain flour, some simple principles remain constant. More ...

The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.

FREE Sign Up Includes:
  • Our Measuring Cup® Newsletter Preview »
  • Money-Saving and Exclusive Offers
  • Online Recipe Box

Already a Member? Sign In.

FPO IMAGE

YES. Send me the Measuring Cup® Newsletter.
Cancel and Go Back

Forgot Your Password?

Please correct the items(s) in red below

    We'll email instructions to the address you used to register.

    Reset My Password Cancel and Go Back

    Confirmation Email Sent

    We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.

    Close

    Welcome Back!

    If you are already a member, please sign in.

    Not a Simple Rewards Member? Join Now. Forgot Your Password?

    Check Your Email

    Look for an email soon with instructions to reset your password.

    If you did not receive the email, please check your email junk folder (just in case) or contact us.

    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.


    Please correct the item(s) in red below

    *These fields are required
    Submit

    Thanks.

    Your question has been submitted.



    Close Window

    Email: