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
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 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.
The classic Bundt® cake is fancy enough to show off to guests and easy enough to make -for any occasion. We love it because it’s almost endlessly versatile and barely needs any adornment at all.