Pumpkin Pound Cake Recipe

Name: Pumpkin Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 2 teaspoons pumpkin pie spice*; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups sugar; 1 1/2 cups Land O Lakes Butter, softened; 6 Land O Lakes Eggs; 3/4 cup mashed cooked pumpkin*; 3/4 cup milk; 1 1/2 cups powdered sugar; 3 tablespoons Land O Lakes Butter, softened; 4 to 6 teaspoons milk

Servings: persons

3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice*
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/2 cups Land O Lakes Butter, softened
6 Land O Lakes Eggs
3/4 cup mashed cooked pumpkin*
3/4 cup milk
1 1/2 cups powdered sugar
3 tablespoons Land O Lakes Butter, softened
4 to 6 teaspoons milk

1
Heat oven to 350F.
2
Grease and flour 12-cup Bundt pan; set aside.
3
Combine flour, baking powder, pumpkin pie spice, baking soda and salt in bowl.
4
Set aside.
5
Combine sugar and 1 1/2 cups butter in bowl.
6
Beat at medium speed, scraping bowl often, until creamy.
7
Continue beating, adding eggs one at a time, until well mixed.
8
Add pumpkin; continue beating until well mixed.
9
Add flour mixture alternately with 3/4 cup milk; beat at low speed until well mixed.
10
Spoon batter into prepared pan.
11
Bake 55-60 minutes or until toothpick inserted in center comes out clean.
12
Cool 10 minutes; remove from pan.
13
Cool completely.
14
Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in bowl.
15
Glaze cooled cake.
16
*Substitute canned pumpkin.

1962

kcal

Calories

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 2 teaspoons pumpkin pie spice*, 1 teaspoon baking soda, 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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