Pumpkin Spice Pound Cake Recipe

Name: Pumpkin Spice Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. vegetable oil; 3 c. granulated sugar; 5 eggs; 3 c. all-purpose flour; 2 tsp. baking powder; 1/2 tsp. soda; 1 tsp. vanilla; 1 tsp. butter flavoring; 1/2 tsp. salt; 2 Tbsp. allspice; 2 Tbsp. cinnamon; 2 Tbsp. nutmeg; 2 c. canned pumpkin; 1/3 c. water; 2 Tbsp. orange extract

Servings: persons

1 c. vegetable oil
3 c. granulated sugar
5 eggs
3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. soda
1 tsp. vanilla
1 tsp. butter flavoring
1/2 tsp. salt
2 Tbsp. allspice
2 Tbsp. cinnamon
2 Tbsp. nutmeg
2 c. canned pumpkin
1/3 c. water
2 Tbsp. orange extract

1
Heat oven to 325u00b0.
2
Grease and flour 10-inch tube pan.
3
Combine oil and sugar.
4
Add eggs, one at a time, beating well.
5
Set aside. In another bowl, combine all dry ingredients; set aside.
6
In another bowl, combine pumpkin, water, vanilla, butter flavoring and orange extract.
7
Alternately mix 3 parts flour mixture into 2 parts pumpkin mixture.
8
Mix at low speed until blended.
9
Pour into pans. Bake for 1 hour and 15 minutes.
10
Cool in pans for 10 minutes.

2098

kcal

Calories

Fat

326

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 15 ingredients. The key ingredients include: 1 c. vegetable oil, 3 c. granulated sugar, 5 eggs, 3 c. all-purpose flour, and more.

Yes, Pumpkin Spice 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 Spice Pound Cake

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