Pumpkin Pound Cake

Indulge in the cozy flavors of fall with this irresistible Pumpkin Pound Cake, a moist and spiced dessert perfect for the autumn season. Infused with the warmth of cinnamon, nutmeg, and ginger, and enriched with pure pumpkin puree, this cake delivers a tender crumb and delightful aroma in every bite. The recipe balances sweetness and spice seamlessly, with a buttery base and a hint of vanilla for added depth. Baked to golden perfection in a bundt pan, this cake is as beautiful as it is delicious. Serve it as is, or elevate it with a dusting of powdered sugar or a drizzled glaze. With just 20 minutes of prep time, this crowd-pleasing treat yields 12 servings, making it ideal for holiday gatherings or cozy nights in. Perfect for pumpkin lovers, this Pumpkin Pound Cake is your new go-to recipe for fall baking!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 0.5 teaspoon Salt
• 1 cup Unsalted butter, softened
• 2 cups Granulated sugar
• 4 pieces Large eggs
• 1 cup Pure pumpkin puree
• 2 teaspoons Vanilla extract
• 0.25 cup Whole milk

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease a 10-inch bundt pan with butter or non-stick spray, then dust it lightly with flour to prevent sticking.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set this mixture aside.

Step 3

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

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.

Step 5

Mix in the pumpkin puree and vanilla extract until smooth.

Step 6

Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.

Step 7

Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.

Step 9

Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Step 10

Once cooled, slice and serve. Optionally, dust the top with powdered sugar or drizzle with a glaze for extra sweetness.

Nutrition Facts

Serving size	(1462.1g)

Amount per serving	% Daily Value*
Calories	4765.4

Total Fat 218.1g	0%
Saturated Fat 129.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1268.0mg	0%
Sodium 2433.0mg	0%
Total Carbohydrate 664.9g	0%
Dietary Fiber 17.5g	0%
Total Sugars 412.9g
Protein 61.9g	0%

Vitamin D 186.8IU	0%
Calcium 359.0mg	0%
Iron 19.9mg	0%
Potassium 1271.5mg	0%

*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.

Source of Calories

Fat: 40.3%

Protein: 5.1%

Carbs: 54.6%