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You are here: Home / Seasons / Autumn / Pumpkin Pound Cake Recipe

Pumpkin Pound Cake Recipe

364 · Sep 17, 2013 · 43 Comments

Pumpkin Pound Cake Recipe // Show of hands, who here is so ready for fall baking? I have been itching to try out the collection of pumpkin recipes that have been piling up on my counter, and what better time then now? I dug through my box of random clippings and came out with one from Taste of Home that sounded too good to be true. Pumpkin pound cake… in a bundt pan. I’ve had a bundt pan for years but it has sat in the back of my cupboard (in the original plastic) since day one, unused. I was a little ashamed and figured this would be the perfect reason to bust it out. There is no better way to break in a new pan then with a pumpkin recipe!

 

Ingredients for Pumpkin Pound Cake

2-1/2 cups sugar

1 cup canola oil

3 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon Cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 can (15 ounces) solid-pack pumpkin

Directions

Preheat your oven to 350 degrees. Spray a bundt pan with non-stick spray. Set aside. Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside. Whisk together your sugar, oil, eggs, and pumpkin. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean.

 

If you were looking for your home to smell like fall, you’ve found the right recipe. My entire house smelled like pumpkin pie for days after I pulled this out of the oven. I topped it with a simple maple glaze, but it’s flavors stand on their own.

This is a great one to share with friends. Especially if you are home alone and might eat the entire thing all on your own (don’t judge). You could even try making them in mini bread pans for a fun neighbor gift! Thanks Heather for letting me come by again!

Here are some more fabulous recipes from One Sweet Appetite

one sweet appetite

pumpkin cinnamon rolls // homemade biscuits // raspberry butter

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Autumn, Baking, Breakfast, Creative Team, Dessert, Recipes, Seasons, Sweets Recipe

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Comments

  1. Jenn says

    September 17, 2013 at 7:34 am

    Oh yum!!!  This sounds amazing!

    Reply
  2. capturing joy with kristen duke says

    September 17, 2013 at 7:50 am

    Just pinned, sounds delicious!!

    Reply
  3. Julie @ Julie's Eats & Treats says

    September 17, 2013 at 8:33 am

    Glad you busted that pan out. This looks amazing!
     

    Reply
  4. Jocelyn @BruCrew Life says

    September 17, 2013 at 11:40 am

    I seriously want this cake like right now!  It looks and sounds amazing!!!

    Reply
  5. Haley Kjar says

    September 17, 2013 at 12:58 pm

    My hand went way up to the first question! And now I'm drooling. 😉 Can't wait to try this! It'll be my first pumpkin recipe of the season! 

    Reply
  6. April Lloyd says

    September 18, 2013 at 8:43 am

    Can you share your maple glaze recipe?  It looks amazing!

    Reply
  7. Ann says

    September 18, 2013 at 4:01 pm

    Can you share the maple glaze recipe? This looks amazing!

    Reply
    • Becky Grosenbach says

      November 2, 2013 at 11:10 am

      I found this maple glaze recipe from Martha Stewart: 

      2 tablespoons unsalted butter

      1/4 cup pure maple syrup

      1 cup confectioners' sugar

      In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners' sugar into hot mixture until smooth, and immediately pour over cooled cake.

      Reply
      • sylvie says

        October 11, 2015 at 11:27 am

        I made it in frosting ..add some lemon zest & lemon juice ..will see how it turns out latter for desert

        Reply
  8. Lawyer says

    September 19, 2013 at 3:13 am

    I love how moist the inside of the cake is looking in that photo. "Bundt" is the word for that circular shape right?

    Reply
  9. Ashlee says

    September 19, 2013 at 9:07 am

    Jess is the BEST, her food is always delicious and her pictures are gorgeous, and yes this cake was as wonderful as it looks (love being her taste tester!))

    Reply
  10. Jo-Anna says

    September 19, 2013 at 3:25 pm

    Just made this cake this afternoon and it is DELISH!

    Reply
  11. Becky Landis says

    September 19, 2013 at 3:38 pm

    Can we use vegetable oil instead of canola?

    Reply
  12. Aimee @ ShugarySweets says

    September 20, 2013 at 6:56 am

    Oh yum, I love all things pumpkin! Shared this on my facebook page 🙂

    Reply
  13. [email protected] says

    September 23, 2013 at 4:28 pm

    My heavens this looks amazing and Im not even a fan of pumpkin!!  Ill definitely be giving this recipe a try.  Thank you so much for sharing.

    Reply
  14. Susan says

    September 25, 2013 at 9:09 pm

    Made this today! My husband and I both love it!  I substituted applesauce for 1/2 the oil and added more cinnamon and some ground cloves. Next time, I plan on adding some mini chocolate chips to the cake batter and making a chocolate glaze for over top.

    Reply
  15. Wanda says

    September 28, 2013 at 9:18 am

    Your pumpkin cake looks so good, I can't wait to make it for our fall trip to the North Georgia Mountains. Please share your maple glaze recipe with me. Thanks!

    Reply
  16. Bonnie Banters says

    September 30, 2013 at 8:09 pm

    Could I please have a slice now….or maybe for breakfast…looking at it, I can just smell Fall!!

    Reply
  17. LadyGee says

    October 5, 2013 at 9:25 pm

    I made this cake this week for my coworkers. They LOVED it!! It was moist and full of pumpkin flavor. Thanks for the recipe! 

    Reply
  18. Jackie says

    October 6, 2013 at 8:05 am

    How about using applesauce instead of the oil? I going to try it today!

    Reply
  19. Nancy says

    October 9, 2013 at 12:35 am

    Did you use all-purpose or self-rising flour?

    Reply
  20. Pria says

    November 26, 2013 at 7:57 pm

    You were right about almost eating the whole thing by myself! 

    Reply
  21. Kathie says

    December 3, 2013 at 9:15 am

    Could the sugar be reduced without affecting the outcome of the cake? Could some of the sugar be substituted with Stevia?

    Reply
  22. Neeter says

    December 29, 2013 at 4:59 pm

    Thank you! I had this recipe for many years and it has always been a family favorite, simple but delicious. I went to make it today and could not find my recipe anywhere. Thanks for posting it!

    Reply
  23. Heather @ What Does She Do All Day? says

    January 17, 2014 at 12:09 pm

    Just made this today with the help of my 3 year old daughter.  It turned out great!!  It was a nice treat after playing outside in the snow.

    Reply
  24. Jayne Hoque says

    September 21, 2014 at 7:03 am

    Such a wonderful and easy cake to make. I added 1/4 tsp cloves and cardamom and reduced the sugar to 2 cups. Also added Nestle’s new pumpkin chips which I will skip next time I make…..not too crazy about them. I may just make another today and bring to work tomorrow. Thanks again!

    Reply
  25. Peggy Morgan says

    October 6, 2014 at 8:50 am

    I was looking for a fall pound cake receipe to take to a friend who just lost her mom. Thanks this sound great, even though ms manners says you should never take or give someone an item you have never tried yourself, with these ingredients I can’t go wrong.

    Reply
  26. Jennifer says

    October 16, 2014 at 11:06 am

    I just made the pumpkin pound cake. It was delicious and moist. I also reduced the sugar to 2 cups and used 1/2 cup applesauce and 1/2 cup oil.

    Reply
  27. sherry says

    October 19, 2014 at 12:46 pm

    Turned out great!

    Reply
  28. Chris Kutz says

    November 8, 2014 at 4:49 pm

    I would to know what kind of glaze is on the pound cake in the picture? I just made it and it turned out amazing but was kind of sad because im short the glazing 🙁

    Reply
  29. Joy says

    November 13, 2014 at 2:43 pm

    Hi, was wondering could I substitute splenda for the sugar and can this recipe be made as cupcakes? Thank you and it looks deliscious.

    Reply
  30. Barbara C says

    December 17, 2014 at 2:55 pm

    Looks good. What size Bundt pan do you use?

    Reply
  31. Diane says

    September 13, 2015 at 11:02 am

    It looks good and I will be making it. However, it’s not really a pound cake without the definitive pound of butter.

    Reply
  32. Gina says

    September 19, 2015 at 11:11 am

    Hi! Do you use all-purpose or self-rising flour? Thanks! 🙂

    Reply
  33. Jaquetta says

    November 19, 2015 at 5:43 pm

    So making this tomorrow!

    Reply
  34. Sukriti says

    February 8, 2016 at 7:49 am

    This was an utterly delicious recipe. I tried it and it turned out great!!
    Just shared your recipe on my food-&-drink website Recipe Yard.
    Check it out here:

    much love!! 🙂

    Reply

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Heather from Whipperberry
Hello... my name is Heather and I'm the creator of WhipperBerry a creative lifestyle blog packed full of great recipes and creative ideas for your home and family. I find I am happiest when I'm living a creative life and I love to share what I've been up to along the way... Come explore, my hope is that you'll leave inspired!

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