Pumpkin Pound Cake Recipe

Active Time:

15 mins

Total Time:

3 hrs 25 mins

Servings:

12

When fall rolls around, Southern bakers know it's time to break out the Bundt pan. Though pies are the usual stars of the Thanksgiving table, we have plenty of festive fall Bundt cake recipes that deserve just as much attention.

The latest recipe we're adding to the lineup is this gorgeous pumpkin pound cake. Beautifully glazed and soft in texture, pumpkin pound cake will fill your kitchen with the warm aromas of fall baking. While the perfectly moist pumpkin cake is delicious on its own, we added a drizzle of maple-butter glaze to the top for just the right amount of sweetness. Southern-favorite pecans add a hint of crunch to break up the tender cak. Pair with a cup of coffee or a scoop of vanilla ice cream for a decadent treat.

Ingredients for Pumpkin Pound Cake

To make this warming, fall-inspired cake, you'll need:

Baking spray with flour: For an easy release from the Bundt pan.
All-purpose flour: The base of the cake.
Baking powder: Gives the cake its rise.
Pumpkin pie spice: For that classic fall flavor. Buy it pre-mixed, or make your own pumpkin pie spice.
Kosher salt: Enhances the flavor of the cake.
Unsalted butter: Provides a dense, rich crumb.
Light brown sugar: For a hint of molasses that complements the pumpkin flavor. Can substitute with dark brown sugar for even deeper flavor.
Large eggs: Binds and adds volume to the batter.
Vanilla extract: For a subtle floral note.
Canned pumpkin: Provides moisture, color, and flavor.
Sour cream: Gives additional richness in the cake.

For the maple glaze, you'll need unsalted butter, maple syrup, heavy whipping cream, powdered sugar, and toasted pecans.

ingredients for pumpkin pound cake — Caitlin Bensel; Food Stylist: Torie Cox

How To Make Pumpkin Pound Cake

Full instructions are below, but here's a brief recap before you get started:

Step 1. Preheat oven to 325°F. Coat a Bundt pan with baking spray.
Step 2. Whisk together flour, baking powder, pumpkin pie spice, and salt.
Step 3. Beat butter and brown sugar until fluffy. Add eggs, one at a time, beating until just combined; beat in vanilla. Gradually add flour mixture alternately with pumpkin and sour cream, beginning and ending with flour.
Step 4. Spoon into prepared pan.
Step 5. Bake 55 to 60 minutes. Let cool in pan on wire rack, 15 minutes, then invert and cool completely.
Step 6. Heat butter, maple syrup, and cream until butter is melted. Remove from heat. Add powdered sugar and whisk until smooth. Cool, then pour over cake and sprinkle with pecans. Let glaze set, then serve.

If you forgot to bring your eggs to room temperature, place the whole eggs in a bowl of warm water for a few minutes. Additionally, avoid over-beating your eggs to prevent a soufflé effect in your cake.

Variations for Pumpkin Pound Cake

If you want to switch up this pumpkin pound cake, here are a few ideas:

Swap the glaze: Caramel frosting, cream cheese glaze, and brown sugar icing are just a few delicious glazes that would pair nicely with this pumpkin cake.
Substitute the pecans: Swap the pecans for walnuts, or candied pumpkin seeds for a nut-free option. Looking for more crunch? Fold toasted nuts in to the cake batter for even more texture.
Spice it up: When it comes to pumpkin pie spice, making your own lets you control which spices carry more weight.
Add a splash: Bourbon or rum, whether added to the batter in the place of the vanilla extract or used in the glaze, can add deep flavor.
Simple finish: Want to skip the glaze entirely? Top this cake with a dusting of powdered sugar and serve with coffee or tea, along with a dollop of whipped cream for extra richness.

Tips for the Best Pumpkin Pound Cake

For the best pound cake, keep these tips in mind:

Grease your pan: There's nothing worse than having a Bundt cake stuck to the pan. Make sure to prepare your pan as directed, or swap the spray for cake goop for a guaranteed clean release.
Room temperature ingredients: Room temperature butter is a must for proper creaming, but room temperature eggs can also help ensure a good mix.
Don't overwork it: Overworked batter can lead to a rubbery, dense cake. Mix only until the ingredients are combined for the most delicate crumb.
Choose your pumpkin wisely: When it comes to canned pumpkin, we have a clear favorite for its consistent flavor and texture.
Cool before glazing: A hot cake will soak up the glaze.

How To Store Pumpkin Pound Cake

Store this pumpkin pound cake covered at room temperature for up to five days. Freeze in slices (for easy grabbing) for up to three months for longer storage. Bring to room temperature before serving.

More Pumpkin Cake Recipes You'll Love

There's no better way to celebrate fall than by baking with pumpkin:

Editorial contributions by Katie Rosenhouse.

Ingredients

Cake:

Baking spray with flour
3 cups all-purpose flour
2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. kosher salt
1 cup unsalted butter, softened
1 3/4 cups packed light brown sugar
3 large eggs, at room temperature
2 tsp. vanilla extract
1 cup canned pumpkin (from 1 [15-oz.] can)
1/2 cup sour cream

Glaze:

1/4 cup unsalted butter
2 Tbsp. pure maple syrup
1 Tbsp. heavy whipping cream
6 Tbsp. powdered sugar, sifted
2 Tbsp. roughly chopped toasted pecans

Directions

Prepare the oven and Bundt pan:

Preheat oven to 325°F. Coat a 12-cup Bundt pan with baking spray.

Caitlin Bensel; Food Stylist: Torie Cox
Combine dry ingredients:

Whisk together flour, baking powder, pumpkin pie spice, and salt in a medium bowl.

Caitlin Bensel; Food Stylist: Torie Cox
Make batter:

Beat together butter and brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, about 2 to 3 minutes.

Reduce mixer speed to medium-low and add eggs, one at a time, beating until just combined after each addition; add vanilla and continue beating until just combined, about 15 seconds.

Reduce mixer speed to low, and gradually add flour mixture alternately with pumpkin and sour cream, beginning and ending with flour mixture, beating until just combined after each addition.

Caitlin Bensel; Food Stylist: Torie Cox
Add batter to pan:

Spoon batter into prepared pan, and spread into an even layer.

Caitlin Bensel; Food Stylist: Torie Cox
Bake pound cake:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 to 60 minutes. Let cool in Bundt pan on wire rack, 15 minutes.

Caitlin Bensel; Food Stylist: Torie Cox.
Remove cake from pan:

Loosen sides of cake gently with an offset spatula. Invert cake onto wire rack, and let cool completely, about 1 hour, 30 minutes.

Caitlin Bensel; Food Stylist: Torie Cox
Prepare the Glaze:

Heat butter, maple syrup, and cream in a small saucepan over medium-low, stirring occasionally, until butter is melted. Remove from heat. Add powdered sugar to butter mixture and whisk until smooth, about 15 seconds. Let glaze cool at room temperature for 15 minutes.

Caitlin Bensel; Food Stylist: Torie Cox
Add glaze to cake:

Pour cooled glaze over cake, and sprinkle with pecans. Let stand at room temperature until glaze is set, about 15 minutes, before serving.

Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

Why is my pumpkin pound cake dense?

Pound cakes typically have a dense crumb, but be sure to always spoon and level your flour to make sure you don't end up with a heavier cake than intended.
What's the difference between pumpkin puree and pumpkin pie filling?

When purchasing pumpkin puree, be sure to choose 100 percent pure pumpkin. Pumpkin pie filling contains sweeteners and spices that would affect the outcome of the recipe.
Can I use fresh pumpkin for pumpkin pound cake?

You can substitute the canned pumpkin with homemade pumpkin puree. Note that using fresh puree may alter the final color, texture, and flavor of the cake.

Additional reporting by

Katie Rosenhouse

Pumpkin Pound Cake

Ingredients for Pumpkin Pound Cake

How To Make Pumpkin Pound Cake

Variations for Pumpkin Pound Cake

Tips for the Best Pumpkin Pound Cake

How To Store Pumpkin Pound Cake

More Pumpkin Cake Recipes You'll Love

Ingredients

Directions

Prepare the oven and Bundt pan:

Combine dry ingredients:

Make batter:

Add batter to pan:

Bake pound cake:

Remove cake from pan:

Prepare the Glaze:

Add glaze to cake:

Frequently Asked Questions

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