Pumpkin Pound Cake

Pumpkin Pound Cake Recipe
354
35 Reviews
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
2:40
Total Time
16 servings

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
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.

Directions

  1. Heat oven to 350°F. Grease and flour 12-cup Bundt® pan; set aside.
  2. Combine flour, baking powder, pumpkin pie spice, baking soda and salt in bowl. Set aside.
  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. 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. Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in bowl. Glaze cooled cake.

Recipe Tips

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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.

Rating

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.

Rating

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!!!

Rating

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.

Rating

Can't wait to make this pound cake for Thanksgiving. Instead of a Bundt pan, can I use two glass Pyrex loaf pans? Thanks!

Test Kitchen Comment
From: Cindy
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.
Posted November 24, 2014

Rating

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.

Rating

Hi Meg, You can use whatever you like in the recipe - salted or unsalted. Happy baking!

Rating

I have made this cake in the past... Always a hit! I forget.. Does it matter if I use salted or unsalted butter?

Test Kitchen Comment
From: mallory
Hi Meg, You can use whatever you like in the recipe - salted or unsalted. Happy baking!
Posted October 29, 2014

Rating

added 2tsp orange extract. whole can pumpkin and 1 cup eggnog instead of milk

Rating

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!

Rating

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.

Rating

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.

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

Rating

Added additional tsp of cinnamon, very good, moist. Forgot to make the frosting.

Rating

Instead of the glaze that is recommended, I used a cream cheese icing that made it much better.

Rating

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!

Rating

This is an amazing cake!! I have made it several times and it's always a hit!

Rating

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.

Rating

I think it needs to have more spice, but that's just me I quess. Overall, it makes a wonderful base for pumpkin cheesecake...

Rating

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.

Rating

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.

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