Pumpkin Pound Cake
Indulge in the cozy flavors of fall with this irresistible Pumpkin Pound Cake, a moist and spiced dessert perfect for the autumn season. Infused with the warmth of cinnamon, nutmeg, and ginger, and enriched with pure pumpkin puree, this cake delivers a tender crumb and delightful aroma in every bite. The recipe balances sweetness and spice seamlessly, with a buttery base and a hint of vanilla for added depth. Baked to golden perfection in a bundt pan, this cake is as beautiful as it is delicious. Serve it as is, or elevate it with a dusting of powdered sugar or a drizzled glaze. With just 20 minutes of prep time, this crowd-pleasing treat yields 12 servings, making it ideal for holiday gatherings or cozy nights in. Perfect for pumpkin lovers, this Pumpkin Pound Cake is your new go-to recipe for fall baking!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 1 cup Pure pumpkin puree
- 2 teaspoons Vanilla extract
- 0.25 cup Whole milk
Instructions
Preheat the oven to 350°F (175°C) and grease a 10-inch bundt pan with butter or non-stick spray, then dust it lightly with flour to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set this mixture aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
Mix in the pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Once cooled, slice and serve. Optionally, dust the top with powdered sugar or drizzle with a glaze for extra sweetness.
Nutrition Facts
Calories |
4765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1268 mg | 423% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 664.9 g | 242% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 412.9 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 359 mg | 28% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1272 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
