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 granulated sugar
1 1/2 cups Land O Lakes® Butter, softened
6 large Land O Lakes® Eggs
1 (15-ounce) can pumpkin
3/4 cup milk
1 3/4 cups powdered sugar
4 ounces cream cheese, softened
3 to 4 tablespoons Land O Lakes® Half & Half
1 tablespoon Land O Lakes® Butter, softened
2 teaspoons vanilla extract
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 granulated sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with 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, cream cheese, 3 tablespoons half & half, 1 tablespoon butter and vanilla in medium bowl; beat until well mixed, adding remaining half & half, if needed, to reach desired consistency. Glaze cooled cake.
Celebrate the fullness of autumn bounty with some irresistible desserts. Warm spices like cinnamon and ginger combined with traditional fruits and vegetables creates cakes, pies and bars that are deliciously fall.