Happy Fall y’all! It’s been a while, but I’m just in time to drop a new delicious recipe on you. Autumn is here and this time of year is also known as pumpkin spice season. Let me tell you, I’ve got a Pumpkin Spice Pound Cake for the books!
This pound cake is nothing like what you’ll find in your local big chain coffee shop nor will you find it in your local big chain grocery store. Here’s why:
- This Pumpkin Spice Pound Cake is PUMPKIN PACKED! I promise I didn’t skimp on the pumpkin flavor.
- LOVE is one of the main ingredients. Yeah, try tasting the love in a pumpkin spice cake from a big box store. 🙂
- This cake is moist, dense, and delicious.
What’s in this pound cake?
- Pumpkin puree: We’re starting with the star of the show! Make sure you’re using unsweetened pumpkin puree and not pumpkin pie filling.
- Unsalted butter: If end up using salted butter, you’ll definitely want to omit the salt in the recipe.
- Eggs: Large eggs
- Granulated sugar
- Light brown sugar: tightly packed. You can also use dark brown sugar; either way, the use of brown sugar adds depth to the pound cake.
- Cinnamon- you can adjust this to your taste.
- Nutmeg- you can adjust this to your taste.
- Allspice – you can adjust this to your taste.
- Vanilla extract
- All-purpose flour (APF)
What goes well with Pumpkin Spice Pound Cake?
You can enjoy this cake plain because it’s amazing on it’s own, but you can also top this cake with cinnamon buttercream icing from my sweet potato cake recipe. If you have a favorite tangy butter cream cheese icing, it would pair wonderfully.
If you make this MacNificent cake, please make sure to rate and leave a comment below. As always, you can tag me on IG if you ReCreate this delicious dessert!
Pumpkin Spice Pound Cake
- 2 C All purpose flour
- ⅛ tsp Salt
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Allspice
- 1 C Butter (unsalted) Room temp.
- 1 C Pumpkin puree Room temp.
- 1 C Sugar (Granulated)
- ½ C Brown sugar I used light for this recipe.
- 5 Eggs Large – Room temp
- 1 tsp Vanilla Extract
- Preheat oven to 325°F and prepare the cake pan.
- In a large mixing bowl or stand mixer, cream both sugars and butter together in the mixer for 2-3 minutes; until lighter in color and fluffy. Scrape the sides.
- While butter and sugars are creaming, in a separate bowl, take all dry ingredients and mix together until well incorporated.
- To the WET ingredients/butter mixture, add 1 egg at a time, ensuring to mix until well incorporated. Scrape the sides.
- Add pumpkin puree and vanilla extract to wet ingredients and mix. Wet ingredients may have a curdled appearance; however, this is normal. (Once the flour is added the mixture will become a smooth batter.)
- Gradually add dry ingredients/flour mixture to wet ingredients, making sure to mix well after each addition. (Don't forget to scrape the sides).
- Add cake batter to baking pan and bake "slow and low" for 1 hour and 15 min to 1 hour and 20 min depending on your oven. To check for doneness, insert toothpick into cake and it should come out clean.
- You can enjoy this cake plain or top it with cinnamon buttercream icing.
- The amount of time your cake bakes will depend on your oven; use the toothpick test to check for doneness.