How many servings does this recipe make?

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

What ingredients do I need for Pumpkin Nut Pound Cake?

You need 13 ingredients. The key ingredients include: 3/4 cup (175 ml) granulated sugar, 1/2 cup (125 ml) packed light brown sugar, 3/4 cup (175 ml) softened butter, 2 large eggs, and more.

Is Pumpkin Nut Pound Cake suitable as baking & desserts?

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

How do I store leftover Pumpkin Nut Pound Cake?

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.

Pumpkin Nut Pound Cake Recipe

Name: Pumpkin Nut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (175 ml) granulated sugar; 1/2 cup (125 ml) packed light brown sugar; 3/4 cup (175 ml) softened butter; 2 large eggs; 1 cup (225 ml) Libby's solid pack pumkin; 1-3/4 cups (425 ml) allpurpose flour; 1/2 cup (125 ml) chopped pecans; 1 tsp (5 ml). baking soda; 1-1/2 tsp (7 ml). cinnamon; 1/2 tsp (2 ml). allspice; 1/4 tsp (1 ml). nutmeg; 1 cup (225 ml) sifted powdered sugar; 3 tsp (15 ml) to 4 tsp (20 ml). water

Bake this irresistible Pumpkin Nut Pound Cake at home. Made with sugar, brown sugar, butter and eggs. Easy step-by-step instructions included.

This Pumpkin Nut Pound Cake relies on simple, everyday ingredients such as (175 ml) granulated sugar, (175 ml) softened butter, large eggs and (425 ml) allpurpose flour. It comes together quickly and makes 4 servings, at about 989 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Pumpkin Nut Pound Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

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Pumpkin Nut Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

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