This Pumpkin Pound Cake is a cozy treat perfect for fall! It’s moist and has a lovely spice that will make your kitchen smell amazing.
Every slice is like a warm hug, and I can’t resist adding a sprinkle of cinnamon on top. Enjoy it with a cup of tea, and you might just forget the outside world for a bit! 😊
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the cake! Canned pumpkin puree is convenient, but you can also use homemade pumpkin puree if you have the time. Just roast and blend fresh pumpkin until smooth!
Butter: Unsalted butter adds richness. If you’re in a pinch, you could use margarine or a dairy-free alternative for a similar texture, just be aware that it might change the flavor a bit.
Spices: The mixture of cinnamon, nutmeg, cloves, and ginger gives this cake its warm flavor. Feel free to adjust the spices or even add a pinch of allspice for extra depth. If you’re short on spices, a pumpkin pie spice blend works too!
Eggs: These bind and add moisture. For a vegan version, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) as a substitute.
How Do You Get a Moist Pumpkin Pound Cake?
A moist cake starts with proper blending and baking techniques. Here’s how to ensure your pound cake turns out perfectly moist:
- Beat butter and sugar well for fluffiness—this adds air. Aim for a light and creamy mixture.
- Add eggs one at a time, mixing until incorporated. This helps maintain that fluffy texture.
- Don’t overmix when adding flour! Stir just until combined. Overmixing can lead to a tough cake.
- Keep an eye on the baking time—start checking at 60 minutes. Use a toothpick; it should come out clean for doneness.
- Let the cake cool slowly in the pan for moisture retention before transferring it to a wire rack.
Following these steps will help you achieve a rich and moist Pumpkin Pound Cake every time!
Delicious Pumpkin Pound Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Chopped pecans for garnish (about 1/4 cup)
How Much Time Will You Need?
This Pumpkin Pound Cake recipe takes about 20 minutes of prep time and 60 to 70 minutes of baking time, plus cooling. All in all, plan on roughly 2 hours to complete this delicious cake from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper, making it easier to remove the cake later.
2. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is fluffy and light. This should take about 2-3 minutes.
3. Add Eggs and Pumpkin:
Next, add the eggs one at a time, making sure to beat well after each addition. Then, mix in the pumpkin puree and vanilla extract until everything is well combined.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly mixed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the pumpkin mixture, stirring gently just until combined. Be careful not to overmix; some lumps are totally okay!
6. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake the Cake:
Bake the cake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when done.
8. Cool the Cake:
Once baked, allow the cake to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
9. Make the Frosting:
While the cake cools, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually mix in the powdered sugar and 1/2 teaspoon of vanilla extract until creamy and spreadable.
10. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Yummy!
11. Add Finishing Touches:
Sprinkle the chopped pecans on top of the frosting for a bit of crunch and deliciousness.
12. Slice and Serve:
Now, slice up your moist and flavorful Pumpkin Pound Cake and enjoy! It’s perfect for sharing—or keeping all to yourself!
This wonderful recipe yields a dense, moist pound cake infused with charming pumpkin spice flavors and topped with luscious cream cheese frosting and crunchy pecans. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Just roast your pumpkin, scoop out the flesh, and blend it until smooth. Make sure to drain any excess moisture for the best results!
Can I Substitute the Cream Cheese in the Frosting?
Yes! If you want a lighter option, you can use Greek yogurt or sour cream instead of cream cheese. Keep in mind that it will change the flavor slightly, but it will still be delicious!
How Should I Store Leftover Pumpkin Pound Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just wrap it tightly in plastic wrap before freezing!
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it has xanthan gum included for the best texture!
