Bake It Snazzy’s Pumpkin Pound Cake

This is the season where we are enjoying all things “pumpkin.” From cakes to donuts to lattes to…

I am going to share with you a pumpkin pound cake recipe. I have a recipe notebook where I have started writing (yes, writing😆) some recipes and found this little gem. I have to say, I have no idea where I came across this recipe and I’m sure I’ve made some changes.

The recipe didn’t even have instructions. I’m assuming when I wrote it, I left it to mere knowledge on how the ingredients are blended. Like whisking the dry ingredients, creaming the sugar and butter, and so on.

I’ve made it a few times successfully and now I made it again to create this post and tutorial for you!

As I continue to build this website, I am going through a lot of trials and errors! I’ve created everything on my own that you see today on bakeitsnazzy.com. I’ve had YAY moments and NAY days! I now understand why businesses need to outsource some areas in order to have the time to work on their craft.

Well, this tutorial does not fall short of trying to figure it all out. I did a short tutorial when I did the “Pumpkin Spice Latte Alternative” and that was my first experience working with editing a video. Since this is a longer tutorial/video, I had to really learn the ins and outs. Thank God for YouTube and for those who share their knowledge with this stuff online.

I started filming with only showing the ingredients and the process and you can hear me talking along the way but not see me. Well, I don’t know how many times I started over and over because I would get tongue twisted, HA!

Anyway, to top it off, I would stop the video and take a picture of a process just in case I decide the tutorial will be just with pictures and forget the video. That made my filming take even longer. And I have DSLR camera that I really don’t know how to effectively use it so I was all over the place.

I continued my process in my own little way. Then, when the tutorial reached the part of inverting the cake after it cooled, what do you think happened? Yes, part of the cake got stuck to the pan when I was filming it. 😱

I was like, GREAT, now what? Is not like I can put it back in and it will magically come together. I said to myself, “I have made this cake several times without a hitch, and now this…really!??”

Then I thought, well at least I have pictures and forget the video. I can always use a previous picture for the part that didn’t turn out right and mention what could happen if the pan is not well greased.

But I refuse to give up so quickly. I figured I can also learn to edit the video and make it work. I removed my voice, added the silly music, inserted text, and voila! I tell you it was not that simple! I researched and would start over and over and…it took me approximately 3 days to get it to what you will see (which there is a lot of room for improvement). I was slightly okay with the fact it didn’t come out smoothly to show what could happen.

I’ve learned a lot in the process and hope the next time it will go a whole lot smoother. I will one day be looking back at this and see that I’ve come a long way, baby! 🤩

So with no further due, let’s talk about cake. This pound cake is heavy or dense but moist. It will not be too sweet, the spices are not overwhelming. It will give you some room to alter it to what is good for you. Just remember what you are altering since baking is a science and there are certain things you need to be careful altering.

For example, the cake calls for four stick of unsalted butter which is a pound. You may think is a lot of butter but it’s a pound cake which originally got its name from ingredients measuring a pound each. This would be an ingredient you want to try and keep it as is and be sure to use unsalted. Unsalted butter gives you control of the salt in which this recipe calls for 1/2 teaspoon which is not much considering the recipe calls for so much butter. But if you absolutely have no other choice but to use salted butter, omit the salt.

On the other hand, the spices you can alter to your liking. I am not a big fan of cloves, so you will notice the recipe call for only 1/4 teaspoon. Maybe you like more cloves, cinnamon, or ginger, etc. Feel free to adjust to what you like.

I recommend you first follow the recipe as is, see how you like, and make changes accordingly for the next time. I have only made it this way. And it is great!

You can make this for when your are having guest over for an evening of casual conversation with coffee, tea, wine. 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 Theme sweet table.

You want to store this pound cake in an airtight container to maintain its moisture. Or if you have a cake stand with a lid, that is good too. 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 have too much cake, slice them and freeze the extra for about 3 months. When you want cake, remove it from the freezer, let sit out until it’s at back to room temperature, and enjoy!

Let’s get started! 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. 😄

Instructions:

The Pound Cake:

• Preheat oven to 350°

• 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.

• In a medium bowl add your flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves and whisk to combine.

• 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 do not overmix. Add vanilla and mix until combined.

• Slowly add about a third of your dry ingredients into the creamed mixture and mix until incorporated. Add about half of the pumpkin puree and mix well. Do the same process until you have added all the dry ingredients and pumpkin puree and mix until well incorporated. (Note* don’t over mix but also be sure the pumpkin is well combined or you will see streaks of where the pumpkin wasn’t well mixed when you slice the cake).

• Pour your batter into a prepared bundt pan. Bake 50-60 minutes or until toothpick inserted comes out mostly clean. ( Please note ovens vary, so start at the lowest time and add more time if necessary).

• Remove from the oven and let it cool for about 25 minutes. Then carefully invert the cake to a cooling rack until completely cool. 

The Glaze:

• Whisk together powdered sugar, milk, and creamer (optional), until it forms a nice thick glaze.

• Drizzle over cooled cake. Decorate as desired.

(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 and a gum paste Fall bow. You can use any decor, Fall flowers, pumpkins, fresh fruit, etc. or enjoy it as is!

If you had the chance to make this recipe, I would love to know and welcome your feedback!

Enjoying the Autumn Season,

I dedicate full time to my business Bake It Snazzy LLC which is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that, at no additional cost to you, I may earn a small commission if you make a purchase. I’ve shared links of products I used in this tutorial in case you are interested. I only add links to products I can vouch for.