This pumpkin pound cake is a cozy treat that’s perfect for fall. It’s soft, moist, and has a sweet pumpkin flavor, making it great with coffee or on its own!
Plus, the warm spices will remind you of your favorite pumpkin pie. I love to enjoy a slice with a dollop of whipped cream—it’s so simple and feels like a warm hug in every bite!
Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is convenient and consistent, but you can use fresh pumpkin. Just roast and puree it before measuring. It’s a lovely way to use seasonal pumpkins!
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives a warm flavor. If you don’t have all of them, you can use pumpkin pie spice as a shortcut. It works perfectly!
Sour Cream: This adds moisture and richness. If you don’t have sour cream, plain yogurt makes a great substitute. It’ll keep your cake just as moist!
Butter: Unsalted butter is great for control over saltiness. You can also use 1/2 cup of vegetable oil for a different texture; it makes the cake very moist.
How Do I Get the Perfect Texture for My Pound Cake?
Getting the right texture is key for a great pound cake. Here’s how you can achieve that:
- First, make sure your butter is at room temperature. This is crucial for getting it light and fluffy when you beat it with sugar.
- Mix the wet and dry ingredients separately before combining. This helps prevent overmixing, which can make your cake dense.
- Don’t forget to check the doneness by inserting a toothpick in the center. It should come out clean—sometimes a bit of crumb is okay, but no wet batter!
Remember to let it cool in the pan for 15 minutes before transferring it to a rack. This helps prevent it from breaking apart!
Delicious Pumpkin Pound Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
For the Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk or cream (optional, for thinning)
For Topping:
- Chopped pecans
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This pumpkin pound cake will take about 15 minutes of prep time and 60 to 70 minutes of baking time. After baking, allow it to cool for 15 minutes in the pan and then cool completely on a wire rack. It’s a little waiting game, but so worth it in the end!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure your cake doesn’t stick.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger). This helps distribute the ingredients evenly. Set the bowl aside.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until it becomes light and fluffy, which should take about 3 to 4 minutes.
4. Add Eggs:
Add the eggs to the butter mixture, one at a time, making sure to beat well after each addition. This helps incorporate air for a light texture.
5. Mix in the Wet Ingredients:
Now, stir in the pumpkin puree, sour cream, and vanilla extract until everything is nicely combined.
6. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture, gently folding it in until just combined. Be careful not to overmix, as this can make the cake dense.
7. Pour Batter into Pan:
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to make it even.
8. Bake the Cake:
Place the cake in the preheated oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
9. Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. After that, carefully turn it out onto a wire rack to cool completely.
10. Make the Frosting:
While your cake is cooling, prepare the frosting by beating softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until well combined. If it’s too thick, add milk or cream a little at a time until you reach your desired consistency.
11. Frost the Cake:
Once the cake is completely cooled, spread the cream cheese frosting generously over the top.
12. Add Toppings:
Sprinkle chopped pecans over the frosting for a delightful crunch. For an extra touch, you can dust the top lightly with powdered sugar.
13. Serve and Enjoy:
Slice your pumpkin pound cake and serve it as a treat with coffee or tea, or enjoy it on its own. Every bite is packed with fall flavors—delicious!
Enjoy your moist, flavorful pumpkin pound cake topped with creamy frosting and crunchy pecans! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin. Just roast, scoop out, and puree it before measuring out a cup for the recipe. It adds a lovely homemade touch!
How Can I Store Leftover Pumpkin Pound Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months. Just thaw it in the fridge before serving!
Can I Make This Cake Without Eggs?
Yes! You can substitute each egg with 1/4 cup unsweetened applesauce or 1/4 cup mashed banana. These substitutes will keep the cake moist and flavorful.
How Do I Know When the Cake is Done Baking?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready. Avoid wet batter on the toothpick.
