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
pumpkin cinnamon rolls // homemade biscuits // raspberry butter
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Oh yum!!! This sounds amazing!
Just pinned, sounds delicious!!
Glad you busted that pan out. This looks amazing!
I seriously want this cake like right now! It looks and sounds amazing!!!
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!
Can you share your maple glaze recipe? It looks amazing!
Can you share the maple glaze recipe? This looks amazing!
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.
I made it in frosting ..add some lemon zest & lemon juice ..will see how it turns out latter for desert
I love how moist the inside of the cake is looking in that photo. "Bundt" is the word for that circular shape right?
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!))
Just made this cake this afternoon and it is DELISH!
Can we use vegetable oil instead of canola?
Oh yum, I love all things pumpkin! Shared this on my facebook page 🙂
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.
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.
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!
Could I please have a slice now….or maybe for breakfast…looking at it, I can just smell Fall!!
I made this cake this week for my coworkers. They LOVED it!! It was moist and full of pumpkin flavor. Thanks for the recipe!
How about using applesauce instead of the oil? I going to try it today!
Did you use all-purpose or self-rising flour?
You were right about almost eating the whole thing by myself!
Could the sugar be reduced without affecting the outcome of the cake? Could some of the sugar be substituted with Stevia?
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!
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.
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!
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.
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.
Turned out great!
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 🙁
Hi, was wondering could I substitute splenda for the sugar and can this recipe be made as cupcakes? Thank you and it looks deliscious.
Looks good. What size Bundt pan do you use?
It looks good and I will be making it. However, it’s not really a pound cake without the definitive pound of butter.
Hi! Do you use all-purpose or self-rising flour? Thanks! 🙂
So making this tomorrow!
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!! 🙂