Pumpkin Pound Cake

Pumpkin Pound Cake is your favorite classic pound cake that is pumpkin flavored with plenty of warm fall spices.

Pumpkin Pound Cake

This Pumpkin Pound Cake is a fabulous choice for a Thanksgiving dessert. After all of the turkey and side dishes and fixings, a slice of pumpkin pound cake is the perfect way to end the holiday meal. Alternately, this cake would be delicious anytime as a fall sweet treat.

“If you think Independence Day is America’s defining holiday, think again. Thanksgiving deserves that title, hands-down.”

-Tony Snow

🛒Ingredients needed:

• granulated white sugar
• vegetable or canola oil
• eggs
• all purpose flour
• baking soda and salt
• ground cinnamon, nutmeg and cloves
• unsweetened pumpkin puree
• powdered sugar

✏️How to make Pumpkin Pound Cake:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

1. Preheat the oven to 350 degrees F. Spray a 10-inch fluted tube pan with nonstick spray.
2. In a large bowl, use an electric mixer to combine the sugar and oil until well-blended. Add the eggs, one at a time, beating well after each addition.
3. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt and cloves; add to the egg mixture alternately with the pumpkin, beating well after each addition.
4. Scrape the batter into the prepared pan. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before inverting the cake onto a wire rack.

Let it cool completely. Dust the cake with powdered sugar before serving.

➡️Recipe Tips and Substitutions:

• If you have pumpkin pie spice, you can use that in place of the three spices. Use 2 1/4 teaspoons of pumpkin pie spice in place of the others.
• Use homemade pumpkin puree if you have it!
• Add a traditional glaze if you would like. Combine 1 cup of powdered sugar and 2 tablespoons of milk in a bowl. Whisk together. Add more milk, 1 teaspoon at a time, until it has reached the consistency that you’d like for drizzling on your cake.

✔️How to serve Pumpkin Pound Cake:

This is a fabulous cake to serve with just a dollop of whipped cream. You can also top this cake with a scoop of your favorite flavor of ice cream (vanilla, salted caramel or pumpkin ice cream would taste great). Or chop it into chunks and use it to make a simple pumpkin cake trifle.

★How to Store:

Pumpkin pound cake will stay fresh stored at room temperature for 3 to 4 days. Refrigerate if not eating for 4 to 7 days. It also freezes well. Pro tip: slice and wrap individual pieces in freezer to pull out and enjoy a slice at a time. Frozen cake should be eaten within three months.

❤️Why I love this recipe:

1. It’s such a delicious dessert to enjoy in the fall.
2. This is a super simple cake to make. In my opinion, you don’t need the glaze. It’s great without it!
3. It’s a great cake to bring and contribute to a dinner at someone else’s house.

Favorite Thanksgiving Dessert Recipes:

• Dutch Apple Pie
• Layered Pumpkin Cheesecake
• Pumpkin Pie Crisp
• Lemon Chess Pie
• Shoofly Pie