Pumpkin Pound Cake is truly one of the best cakes you will ever bake! Made in a Bundt pan, this cake is dense, yet soft, and will taste so much better than any pumpkin cake you can find at the store! Such and easy and delicious recipe to have for fall and holiday gatherings.
Pumpkin pound cake from scratch
When taking long road trips, we make a point to stop at the rest areas that have a Starbucks coffee.
During the spring and summer, I always go for the lemon pound cake, but in fall and winter, it's all about the Starbucks pumpkin bread.
With a cup of coffee and a slice of this bread in hand, and my favorite scarf wrapped around tight, it's like a little taste & feel of fall!
This sweet treat is just as good if not better than the pumpkin loaf cake, so you know what that means!
I'll be basking in the joy of baking pumpkin pound cake from scratch from now on!
Related pumpkin recipes: Pumpkin Pecan Cheesecake, Baked Pumpkin Spice Donuts, Pumpkin Drop Cookies, Mini Pumpkin Cheesecakes, Pumpkin Peanut Butter Crescent Roll Snacks, Pumpkin Roll Dessert
Baking Tools For Successful Pound Cake
Some baking tools I use to make my pumpkin pound cake recipe successful are the following:
- Nordic Bundt Pan
– I love these pans! Get fluted or a fancy design– it's up to you! - Measuring Cups and Spoons– I use these all the time. I like the shape of a rectangle measuring spoon because they fit in spice jars a lot easier!
- Cooling rack – is essential for any baker!
- Stand Mixer or Hand Mixer– makes baking a breeze!
– I love these pans! Get fluted or a 
– it's up to you! 
– I use these all the time. I like the shape of a 
because they fit in spice jars a lot easier! 
– is essential for any baker! 
or 
– makes baking a breeze! Pumpkin pound cake recipe ingredients
- 2 1/2 cups sugar
- 1 cup canola oil
- 3 eggs
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1 can (15 oz.) pumpkin
How to make super moist pumpkin pound cake
Directions:
Preheat oven to 350. In mixer bowl
, combine sugar and oil until blended.
Tip: It's important to add your eggs, 1 at a time, mixing in well after each addition to ensure a great crumb in your cake.
In a separate bowl, combine flour, baking soda, salt, and other spices.
Add 1/3 of the flour mixture, blend. Add 1/3 of canned pumpkin
; alternating each addition of flour and pumpkin until all incorporated. When alternating ingredients, you can be sure your batter will be fully developed for deliciousness and ready for your pan!
Pour batter into a well-greased fluted bundt pan
.
Bake 55-60 minutes or until toothpick tests clean. Cool for 10-15 minutes before inverting on rack to cool completely.
Some favorite toppings for pumpkin pound cake
Sometimes, plain is just the way to go. We really like this fall dessert just as it is with no topping at all.
However, if you are an icing or topping type of person when it comes to cake, then here are some tasty suggestions:
- Powdered Sugar is a great way to dress up any dessert. Simply place a 1/4 cup of confectioner sugar into a mesh sieve and by gently tapping the side, cover the top of your baked good.
- You can also top your pumpkin pound cake with a cream cheese glaze.
- I also think topping this bread-like cake with maple pecan glaze would taste amazing too!
is a great way to dress up any dessert. Simply place a 1/4 cup of confectioner sugar into a 
and by gently tapping the side, cover the top of your baked good. Other cake recipes you may enjoy
This really is the perfect fall dessert or breakfast cake!
If you enjoy making this delicious Pumpkin Pound Cake, please help me share the love by sharing on Facebook and Pinterest!
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DID YOU MAKE THIS? PLEASE RATE THIS RECIPE BELOW!
Pumpkin Pound Cake
This dense delicious cake made with pumpkin is the perfect fall treat to enjoy as dessert or with your coffee over breakfast. Rivals Starbucks Pumpkin cake any day!
Ingredients
- 2 1/2 cups sugar
- 1 cup canola oil
- 3 eggs
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1 can, 15 oz. pumpkin
Instructions
- Preheat oven to 350.
- In mixer bowl, combine sugar and oil until blended. Add eggs, 1 at a time, mixing in well after each addition.
- In separate bowl, combine flour, baking soda, salt, and other spices. Add 1/3 of flour mixture, blend. Add 1/3 of canned pumpkin; alternating each addition of flour and pumpkin until all incorporated.
- Pour batter into a well greased fluted bundt pan.
- Bake 55-60 minutes or until toothpick tests clean.
- Cool for 10-15 minutes before inverting on rack to cool completely.
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Nutrition Information:
Yield:
24Serving Size:
1 ServingsAmount Per Serving: Calories: 231Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 163mgCarbohydrates: 34gFiber: 1gSugar: 21gProtein: 3g
Post Updated 10/14/20
Susi says
I cannot wait to give this a try. Then I’ll decide what will be served after Thanksgiving dinner. Either this or my Pumpkin Spice cupcakes!!! 🙂 I think, I have a can of pumpkin left in the pantry and what better day to bake then a rainy, dreary Monday morning!!! 🙂 Thanks for sharing.
Kelly says
You will love this cake. It is so delicious! Your cupcakes sound amazing too!
Jackie says
Mmmm…. fall is my favorite time of year and I think that’s because of all the awesome pumpkin recipes out there!
This would be great with a streusel or cream cheese running through the middle!
Maria says
Loved this Cake! Made it for our family Annual Cornhole Game and it was gone in about an hour from being cut! It was a hit and will now be a staple to my desserts! I made a coconut milk cream cheese glaze and brown sugar, vanilla, cinnamon roasted pecans to top it off! So Yummy! Thanks!
Kelly Pugliano says
Great! So glad you liked the recipe! And the glaze sounds amazing. 🙂
Misty Neufeld says
Do you have to use canola oil?
Kelly Pugliano says
No, you don’t have to use canola oil. If you prefer a different flavor, you can substitute the oil of your preference.
kris says
Would have been helpful to see the actually inside of the cake.
Kelly Pugliano says
This is a tried and true recipe that is absolutely delicious. When you bake it yourself, you will see why it is one of our most popular cakes!
Susan says
Looks great! Had a question. You mention cream cheese and maple glazed but no recipes. Where can I find those?
Kelly Pugliano says
Yes- I mentioned those as options if you wanted to top this cake with frosting or glaze, although it is delicious just plain! I will have to write up some of these or link to some I find!
Marcia Sherman says
I made this pumpkin pound cake for Thanksgiving morning breakfast. It was so moist and so flavorful, I’m glad I didn’t make the cream cheese icing. I put out butter and cream cheese instead. It was a big hit.
Kelly Pugliano says
I’m so glad you enjoyed this recipe!! I love making this pumpkin pound cake- it is so delicious!