Pumpkin Pound Cake Recipe

Name: Pumpkin Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. brown sugar; 1 1/4 c. white sugar; 1 1/4 c. shortening; 4 eggs; 1 16 oz. can pumpkin; 2 c. plain flour; 1 Tbsp. salt; 1 tsp. baking soda; 2 1/2 tsp. cinnamon; 1 tsp. nutmeg; 1/2 tsp. allspice; 1/2 tsp. ginger; 1/2 c. chopped pecans

Servings: persons

1 c. brown sugar
1 1/4 c. white sugar
1 1/4 c. shortening
4 eggs
1 16 oz. can pumpkin
2 c. plain flour
1 Tbsp. salt
1 tsp. baking soda
2 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ginger
1/2 c. chopped pecans

1
Combine sugars, shortening and eggs in a large bowl.
2
Beat for 2 minutes.
3
Add pumpkin and mix well.
4
Sift flour, salt, soda and spices.
5
Gradually add to pumpkin mixture.
6
Beat for 2 minutes on high speed.
7
Stir in nuts.
8
Pour into a greased and floured 10 inch tube pan.
9
Bake at 350u00b0 for 60 to 65 minutes.
10
Cool for 15 minutes. Remove from pan.
11
Top with Butter Rum Sauce.

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 13 ingredients. The key ingredients include: 1 c. brown sugar, 1 1/4 c. white sugar, 1 1/4 c. shortening, 4 eggs, and more.

Yes, 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.

Pumpkin Pound Cake

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