Pumpkin Pound Cake

Embrace the essence of autumn with our contest-winning recipe for pumpkin pound cake. Combining the flavors of cinnamon, ginger and cloves with a moist pumpkin base and a decadent walnut sauce topping, this cake delivers rich fall flavors in every bite.

Not only is this recipe incredibly simple to prepare—requiring just 10 minutes of prep time—but it also takes the hassle out of creating a showstopping dessert. Best of all, you’ll get two pumpkin pound cake loaves, making it ideal for feeding a crowd or freezing to enjoy at a later date.

Ingredients for Pumpkin Pound Cake

• Butter: Softened butter creates a rich and tender crumb for this pumpkin pound cake recipe. It’s also used in the walnut sauce, imparting richness.
• Sugar: Granulated sugar sweetens the cake and helps create a light texture.
• Eggs: Six large room-temperature eggs provide structure and richness to the batter.
• Vanilla extract: A teaspoon of vanilla extract adds depth of flavor and enhances the other ingredients in the cake, as well as the walnut sauce. Here are the best vanilla extract brands for baking.
• Flour: All-purpose flour forms the base structure of the pumpkin pound cake.
• Spices: Ground cinnamon, ginger and cloves are a warm spice blend that gives the loaves their characteristic fall flavor.
• Baking powder: Used as a leavening agent, baking powder helps the cake rise.
• Canned pumpkin: A cup of canned pumpkin adds moisture to the cake batter and imparts it with its signature pumpkin flavor.
• Brown sugar: A cup of packed brown sugar is the base of the walnut sauce, creating a rich, caramel-like flavor.
• Heavy whipping cream: Heavy whipping cream adds richness and creaminess, and it also creates a smooth sauce to top the loaves. Here’s how to make whipped cream at home.
• Corn syrup: Corn syrup is added to the sauce to prevent crystallization and keep it smooth and spreadable.
• Chopped walnuts: Just 1/2 cup of chopped walnuts provide a delightful contrasting crunch and nutty flavor. To maximize the flavor, toast them first.

Directions

Step 1: Start the cake batter

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Preheat the oven to 350°F. In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Editor’s Tip: Bring all the ingredients to room temperature to achieve a smooth and well mixed batter.

Step 2: Combine the dry ingredients

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In a separate bowl, combine the flour, cinnamon, baking powder, salt, ginger and cloves. Gradually add the dry ingredients to the creamed mixture, alternating with the pumpkin. Gently mix until just combined.

Step 3: Bake the cake

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Pour the batter into two greased and floured 9×5-inch loaf pans. Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool both cake loaves in their respective pans for 10 minutes, then remove them to wire racks to cool completely.

Editor’s Tip: To avoid overbaking and ending up with a dry cake, start checking the loaves for doneness at the 65-minute mark.

Step 4: Prepare the walnut sauce

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In a saucepan, combine the brown sugar, cream, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Reduce the heat, then cook and stir for another five minutes. Remove from the heat and stir in the walnuts and vanilla extract.

Step 5: Top with sauce and serve

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Spread the warmed walnut sauce over slices of the pumpkin pound cake and serve.

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Pumpkin Pound Cake Variations

• Add a chocolate twist: Stir 1 cup of mini chocolate chips into the batter for a chocolaty twist to this pumpkin pound cake.
• Replace with pecans: Swap out the walnuts for pecans in the sauce for a different nutty flavor variation.
• Top with whipped cream: Serve each slice with a dollop of freshly made whipped cream for added richness.
• Include dried fruits: Add 1/2 cup of dried cranberries or raisins to the batter for extra texture and flavor.

How to Store Pumpkin Pound Cake

Store any leftovers of this pumpkin pound cake recipe in an airtight container at room temperature for up to seven days. For longer storage, you can transfer them to the fridge and store them for up to 10 days.

Can you freeze pumpkin pound cake?

Yes, you can freeze pumpkin pound cake—minus the walnut sauce. Wrap individual slices of the cooled cake tightly in plastic wrap and then in aluminum foil. Transfer to freezer-safe containers or zip-top bags and store in the freezer for up to eight months. Thaw the cake in the refrigerator overnight and top with sauce before serving.

Can you make pumpkin pound cake ahead of time?

Absolutely! You can bake the cake loaves a day or two in advance and store them at room temperature, making sure they’re tightly wrapped. For the best taste and texture, prepare the walnut sauce the day you plan to serve the cakes.

Pumpkin Pound Cake Tips

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What makes a pumpkin pound cake moist and tender?

Creaming butter and sugar thoroughly incorporates air into the batter, which helps create a light and tender texture to the pumpkin pound cake. Also, take care to not overmix the batter after adding the dry ingredients.

Can you use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree in place of canned pumpkin. Drain any excess moisture from the fresh puree before using it in the recipe, or you’ll end up altering the cake’s texture by making the batter too runny.

How can I add more pumpkin flavor to pumpkin pound cake?

To further intensify the pumpkin flavor, you can add 1/2 teaspoon of homemade pumpkin pie spice. Alternatively, you can add a few drops of pumpkin extract to the batter for an extra boost of fall flavor.

How do you prevent the pumpkin pound cake from sticking to the pan?

To prevent the cake from sticking, grease and flour the pans thoroughly. You can also line the bottom with parchment paper, which makes for much easier removal.