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: 3.5 cups flour; 2 teaspoons baking poweder; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1/2 teaspoon ground ginger; 1/8 teaspoon freshly ground nutmeg; 1 cup butter, softened; 2.5 cups sugar; 6 large eggs; 1 15 oz can pumpkin puree (not pie filling); 2 teaspoons vanilla; 2/3 cup milk

Servings: persons

3.5 cups flour
2 teaspoons baking poweder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon freshly ground nutmeg
1 cup butter, softened
2.5 cups sugar
6 large eggs
1 15 oz can pumpkin puree (not pie filling)
2 teaspoons vanilla
2/3 cup milk

1
Preheat oven to 325 degrees. Grease and flour a bundt or tube pan that holds at least 12 cups.
2
Whisk together in medium size bowl flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg.
3
Cream butter and sugar till light and fluffy, about three minutes, scrape down sides as needed.
4
With mixer on medium low, add eggs one at a time, mixing well after each. Mix in pumpkin, and then vanilla and milk. The batter will look strange, lumpy and separated, but it is okay.
5
Turn mixer to low and add flour mixer about 1/2 cup at a time, again scraping sides as needed. Be sure everything is well mixed.
6
Scrape batter into prepared pan and smooth top with spatula. Pan will be very full.
7
Bake for 55 minutes to one hour, till golden in color and firm to touch. Let cake cool in pan on rack for ten minutes and then turn cake onto rack to cool completely.

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: 3.5 cups flour, 2 teaspoons baking poweder, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 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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