Pumpkin Pound Cake
Servings Prep Time
16slices 15minutes
Cook Time
Servings Prep Time
16slices 15minutes
Cook Time
  • 1tbsp all purpose flour
  • 15oz can pumpkin puree
  • 3/4cup granulated sugar
  • 3/4cup brown sugarpacked
  • 1/2cup buttersoftened
  • 4large eggs
  • 1tsp vanilla extract
  • 3cups all purpose flour
  • 1 1/2tsp pumpkin pie spice
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1/2tsp salt
  • 3/4cup buttermilk
  • 1/3cup buttermilk
  • 1/4cup granulated sugar
  • 2tbsp butter
  • 2tsp cornstarch
  • 1/8tsp baking soda
  1. Preheat oven to 350F.
  2. To prepare the cake pan, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Turning pan to coat evenly with the flour.
  3. For the pumpkin, line a mesh sieve with paper towel and put the pumpkin puree on top of the paper towel. Let stand about 10 minutes to drain.
  4. Place granulated sugar, brown sugar, and softened butter in a large bowl; beat with a mixer at medium speed for 3 minutes (or until well blended).
  5. Add eggs, 1 at a time, beating well after each addition.
  6. Beat in pumpkin and vanilla until combined.
  7. In a separate bowl combine the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring well with a whisk.
  8. Add the flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with the flour mixture (add 1/3 of the flour, then 1/2 of the buttermilk, another 1/3 of the flour, the rest of the buttermilk, and then final 1/3 of the flour mixture).
  9. Spoon the batter into the prepared tube pan.
  10. Bake at 350F for 55 minutes or until a wooden pick inserted into the center comes our clean.
  11. Cool cake in the pan for 10 minutes; then remove from pan and cool completely on a wire rack.
  1. Combine 1/3 cup buttermilk, granulated sugar, cornstarch, and baking soda in a small saucepan over medium heat; bring to a boil.
  2. Cook for 1 minute (or until thick), stirring constantly; remove from heat.
  3. Drizzle glaze over the cake.
Recipe Notes

**Cardinal Rule** Draining the pumpkin for 10 minutes before adding it to the cake batter helps the cake have a light texture.

Pumpkin Pound Cake

Recipe Source: MyRecipes.com

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