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Overhead picture of pumpkin pound cake, topped with vanilla glaze and chopped pecans. Half unsliced and half sliced and laid out on the platter.

Pumpkin Pound Cake

Liz Mincin
This easy soft and fluffy pumpkin cake recipe is an adaptation of a classic pound cake, perfect for the autumn or year-round for the pumpkin lover in your life!
4.7 from 3 votes
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Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 16 slices
Calories 401 kcal

Ingredients
  

  • 1 cup unsalted butter softened at room temperature
  • 1½ cups superfine granulated sugar or caster sugar
  • ½ cup light brown sugar (muscovado sugar) firmly packed
  • 4 eggs
  • 1 teaspoon vanilla extract
  • ½ cup plain yogurt alternatives: buttermilk, soured cream, Greek style yogurt
  • ½ cup pumpkin puree
  • 3 cups all purpose flour or plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves

Ingredients for Optional Vanilla Glaze and Chopped Pecan Topping

  • 1¼ cup powdered sugar or icing sugar
  • 1 teaspoon vanilla extract
  • 1½ tablespoon whole milk
  • ½ cup roughly chopped pecans

Instructions
 

  • Begin by preheating your oven to 350°F (175C/155C Fan) and preparing your Bundt cake pan. Grease and flour this ensuring that you get into all the corners and edges.
  • In a large mixing bowl, cream together the butter and sugars until light and fluffy. Then add the eggs one at a time and the vanilla, beating well after each addition.
  • Next, add the pumpkin puree and yoghurt to the large mixing bowl and beat to combine.
  • In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Then sift this into the large mixing bowl with the rest of the batter. Beat this until just combined and use a spatula to stir through.
  • Pour the batter into the prepared baking tin and smooth evenly. This can be accomplished using a butter knife to swirl lightly through the cake batter.
  • Bake in the centre of the preheated oven for about 1 hour, checking for a skewer inserted into the thickest part of the cake to come out clean.
  • Remove from the oven and allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
  • Optional Topping: If making the glaze, whisk together the icing sugar, vanilla and milk. Depending on your desired consistency, you may want to add more sugar or more milk. Pour this over the cake and sprinkle chopped pecans.

Nutrition

Calories: 401kcalCarbohydrates: 63.9gProtein: 4.8gFat: 14.9gSaturated Fat: 8gCholesterol: 72mgSodium: 291mgPotassium: 117mgFiber: 1.3gSugar: 44.6gCalcium: 47mgIron: 2mg
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