Moist Pumpkin Pound Cake Recipe

Name: Moist Pumpkin Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1-1/4 cups shortening; 1-1/4 cups sugar; 1 cup packed brown sugar; 4 eggs; 1 can (15 ounces) solid-pack pumpkin; 3 cups all-purpose flour; 3 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/2 cup chopped pecans; 1 cup sugar; 2 tablespoons cornstarch; 1-1/3 cups water; 3 tablespoons butter, cubed; 1/2 teaspoon rum extract

Servings: persons

1-1/4 cups shortening
1-1/4 cups sugar
1 cup packed brown sugar
4 eggs
1 can (15 ounces) solid-pack pumpkin
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 cup chopped pecans
1 cup sugar
2 tablespoons cornstarch
1-1/3 cups water
3 tablespoons butter, cubed
1/2 teaspoon rum extract

1
In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans.
2
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u00b0 for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3
In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1-1/4 cups shortening, 1-1/4 cups sugar, 1 cup packed brown sugar, 4 eggs, and more.

Yes, Moist Pumpkin Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist Pumpkin Pound Cake

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