This is the season where I enjoy all things “pumpkin.”
I am going to share with you a pumpkin pound cake recipe. This is an updated post. All ingredients and processes remained the same. Since it was a post I did quite a few years ago, I decided to update it by removing unnecessary reading. Ha!
I make this during the Fall Season, and now I want to share it with you!
Let’s talk about the cake.
This pound cake is heavy or dense but moist. It will not be too sweet, and the spices are not overwhelming. It will give you some room to alter the spices to your preference. Instead of using a pumpkin spice pre-blend, I used the spices separately to give me control of how much I wanted more or less of.
If you do not have unsalted butter on hand, you can use salted butter; just omit the salt.
I recommend you first follow the recipe as is, see how you like it, and make changes accordingly for the next time. I have only made it this way. And it is great!
When to make this cake.
You can make this when you are having guests over for an evening of casual conversation with coffee or tea. It is great as part of a brunch. Or for breakfast with your morning coffee. You can also make it for a potluck you may be invited to or an office event. It will also make a beautiful addition to any fall-themed sweet table.
Let’s get started! You will need a mixer, mixing bowls, a spatula, a whisk, measuring cups/spoons, oven mitts, and a scale. I recommend you read over the recipe. Then, when you are ready, have your oven preheated, your bundt pan prepared, and your ingredients measured out.
Pumpkin Pound Cake
Ingredients
Glaze
Instructions
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Preheat oven to 350°
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Generously grease your bundt pan (10″ round) with baking spray or butter and flour. Be sure to really get into the creases if you have a bundt pan like the one in the tutorial.
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In a medium bowl, add your flour, baking powder, salt, cinnamon, nutmeg, ginger, and ground cloves and whisk to combine.
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In a separate large bowl, add butter and sugar and beat until creamy. Add eggs one at a time, mixing just until combined after each addition. Add vanilla and mix until combined.
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Slowly add your dry ingredients into the creamed mixture and mix until incorporated. Increase the speed and mix until well combined.
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Pour your batter into a prepared bundt pan. Bake 50-60 minutes or until a toothpick inserted comes out clean. ( Please note ovens vary, so start at the lowest time and add more time if necessary).
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Remove from the oven and let it cool for about 25-30 minutes.
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Then carefully invert the cake onto a cooling rack until completely cool.
The Glaze
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Whisk together powdered sugar, milk, and pumpkin spice (or creamer) until it forms a nice thick, flowy glaze. Add additional milk/water/creamer if it is too thick.
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Drizzle over cooled cake. Decorate as desired.
Note
If you are not a fan of glaze, you can also dust it with powdered sugar. Pour some powdered sugar into a mesh sieve and tap it over the cake to sprinkle the powdered sugar.
I topped it with sprinkles or enjoy it as is!
You are ready to serve this cake. Or you may want to display on a cake stand with a lid. Otherwise, store this pound cake in an airtight container to maintain its freshness. You can also slice it into individual servings and store them in a container. No need to refrigerate; otherwise, it may dry out sooner. If you don’t plan on finishing the cake within a few days, slice it, place it in a freezer Ziploc bag for about 3 months. When you want cake, remove it from the freezer, let it sit out until it’s back to room temperature, and enjoy!