Pumpkin Pound Cake
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.

16
servings
45 min
PREP TIME
02 hrs 40 min
TOTAL TIME

Ingredients

Pound Cake

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

Glaze

1 1/2 cups powdered sugar

3 tablespoons Land O Lakes® Butter softened

4 to 6 teaspoons milk

 

 *Substitute 3/4 cup canned pumpkin.

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

Nutrition

460Calories
22Fat (mg)
130Cholesterol (mg)
460Sodium (mg)
60Carbohydrates (g)
1Dietary Fiber
6Protein (g)

Reviews

Explore reviews from
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  September 30, 2015

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.

— says Ken
Helpful?
  September 13, 2015

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.

— says Luci
Helpful?
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