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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.
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.
Dietary Fiber: 1g
Great recipe, but level of spice in recipe left it a bit bland. Doubled the spice, added a tsp vanilla, 15 oz pumpkin and replaced the milk with 8 oz cream cheese (creamed in with butter). Flavorful and very moist texture. Added 1 TBS bourbon to the glaze. Cake tasted even better the next day. Made it two loaf pans (1 hr 5 min) worked great.
To anyone who thinks that pound cake is dry, crumbly and tasteless, let me make a suggestion. The very first pound cake I ever made from scratch was a lemon one. I made two in loaf pans and I cut one of them while it was still warm. It was dry, crumbly and had no flavor. I wrapped both loaves up tight in foil and decided to go ahead and take the second one to work with me the next day. It was ABSOLUTELY delicious. I've never served another pound cake right out of the oven. I recommend wrapping it up and letting it rest at least 12 hours before cutting and serving it.
I made this cake yesterday for a classmate of mine, it was super moist, I substituted sour cream for the milk and the cake came out light and fluffy, tasted great too, made an extra one since it would be a waste of gas to put just one cake in the oven!!! Thank you for a super pumpkin twist on a very good textured pound cake!!! Will definitely make this again, was thinking this would make a great banana cake recipe, just use mashed banana instead of the pumpkin!!! Chocolate should be great too!!!
Can't wait to make this pound cake for Thanksgiving. Instead of a Bundt pan, can I use two glass Pyrex loaf pans? Thanks!
I doubled the pumpkin pie spice, added 1tsp cinnamon and 1tsp vanilla, and substituted 15oz canned pumpkin...thanks to everyone for the suggestions! My husband sat impatiently until it colled enough to eat it with his beloved whipped cream.
I have made this cake in the past... Always a hit! I forget.. Does it matter if I use salted or unsalted butter?
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.
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 onUnsalted LandOLakes Butter for years. I count on it to produce exceptional food. I don't knowwhat 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!!!!!!!
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Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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