Pumpkin Spice Pound Cake
Celebrate the cozy flavors of fall with this irresistibly moist and fragrant Pumpkin Spice Pound Cake. Infused with warm spices like cinnamon, nutmeg, ginger, and cloves, and enriched with creamy pumpkin puree, this cake delivers a perfect balance of sweetness and seasonal charm. Its melt-in-your-mouth texture comes from a classic pound cake technique, blending butter, sugar, and eggs to perfection before folding in bursts of aromatic spice. Baked to golden perfection in a bundt or loaf pan, it’s finished with a light dusting of powdered sugar for an elegant touch. Ideal as a centerpiece for gatherings or a comforting treat with your favorite hot drink, this dessert is autumn in every bite. Easy to prepare in just 20 minutes of hands-on time, this pumpkin spice cake is your go-to recipe for impressing guests and indulging your seasonal cravings.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.5 cup whole milk
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard bundt pan or a loaf pan, ensuring all crevices are coated to prevent sticking.
In a large mixing bowl, cream the unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 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 vanilla extract and pumpkin puree until smooth and combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center 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, dust the cake with powdered sugar for a decorative touch, if desired. Slice and serve!
Nutrition Facts
Calories |
4313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1012 mg | 337% | |
| Sodium | 3272 mg | 142% | |
| Total Carbohydrate | 742.7 g | 270% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 446.0 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 444 mg | 34% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1392 mg | 30% | |
*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.
