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.
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3 3/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/2 cups Land O Lakes® Butter, softened
6 large Land O Lakes® Eggs
3/4 cup mashed cooked pumpkin
3/4 cup milk
1 1/2 cups powdered sugar
3 tablespoons Land O Lakes® Butter, softened
4 to 6 teaspoons milk
*Substitute 3/4 cup canned pumpkin.
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan; set aside.
Combine flour, pumpkin pie spice, baking powder, 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 and 3 tablespoons butter in a small bowl until well mixed. Slowly add enough milk for desired glazing consistency. Glaze cooled cake.
Explore reviews fromour online community
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!
Yes you can make this pound cake in 2 loaf pans instead of the Bundt(R) pan. Typically I bake in metal loaf pans instead of glass. If you bake in glass loaf pans you should lower the baking temp. 25 degrees. About the timing - I have not made this recipe and so do not know the exact time range for baking this recipe in a loaf pan. The time may be different than the time listed what is listed when using the Bundt (R) pan. Watch and keep checking. Try not to open the ven door many times since opening the over door may affect the baking time.
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.
These seasonal dessert recipes feature the iconic and delicious fall flavor of pumpkin . But we’re not just talking about pumpkin pie here; we have all sorts of goodies from pumpkin fudge and cakes to pumpkin cookies and tarts.