Best Recipe for Pumpkin Pound Cake
Servings 12 people
This Pumpkin Bundt Cake Recipe is for anyone who loves pumpkin spice! Pumpkin pound cake is laced with warm fall spices and topped with a decadent brown sugar icing. Baked in a Bundt pan, it looks ornate but is easy to make!
Ingredients
Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons pumpkin pie spice
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ¾ cup light brown sugar packed
- 5 large eggs
- 15 ounces pumpkin puree
- 1½ teaspoons vanilla extract
Icing
- 4 tablespoons salted butter
- ½ cup light brown sugar packed
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
Cake
- Preheat the oven to 325°F and grease and flour a 12-cup bundt cake pan; set aside.
- In a medium bowl, whisk together the flour, baking powder, soda, salt, and spices; set aside.
- In a large mixing bowl with a hand mixer or a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, beating well after each addition.
- Mix in the pumpkin puree and vanilla extract.
- Slowly mix in the dry ingredients into the wet ingredients then increase the speed and beat until smooth, scraping down the sides as needed.
- Pour the batter into the prepared bundt pan and bake for 55 to 60 minutes or until a toothpick or cake tester comes clean from the center of the cake.
- Cool for 15 minutes in the pan on a rack. Loosen up the edges with a paring knife, if needed. Then invert a serving plate or wire rack on top of the bundt pan and flip to release the cake and cool completely.
Icing
- While the cake is cooling, melt the butter in a small saucepan.
- Once melted, add the brown sugar and bring to a boil over medium heat and boil for 2 minutes, stirring constantly.
- Remove from heat and add in the heavy cream, vanilla, and powdered sugar. Whisk until smooth and immediately spread over the top of the cooling cake.
Notes
- If you don't want the icing to drip over the edges of the cake but want a thicker presentation like in the photos, allow the cake to cool out of the pan for 1 hour before preparing the icing.
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Substitutions & Variations:
- Top with powdered sugar: You can forgo the icing for a sprinkle of powdered sugar instead.
- Use loaf pans: No Bundt pan? Pour the batter in two loaf pans (used for quick bread) to make a couple of pumpkin cakes, instead. They will still need to bake for about 45 to 55 minutes.
Nutrition
Calories: 534kcal | Carbohydrates: 77g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 127mg | Sodium: 359mg | Potassium: 238mg | Fiber: 2g | Sugar: 50g | Vitamin A: 6285IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 3mg
Find it online: www.sugarandsoul.co/pumpkin-bundt-cake/