Amazing Pumpkin Pound Cake

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Pumpkin lovers rejoice! This amazing pumpkin pound cake recipe is not only easy to make, but moist, flavorful, and topped with a delicious maple glaze. 

This really is an “amazing” pumpkin pound cake recipe, darlings. I know words like that seem superfluous, especially on food blogs, because it’s our job to talk up our recipes. BUT, I’m a home baker, you’re a home baker, and this recipe is legitimately that good. First of all, because pumpkin pound cake is good, and second, because I’ve had multiple people ask me for the recipe after trying the cake. These are not baker people. But they want to dig out their bundt pans and be baker people for this cake. This says something.  

Of course, you don’t have to skip baking the cake if you don’t have a bundt pan. 2 loaf pans will do just as well, and then you can freeze one of the cakes for (2-3 days) later, when you need another fix. 😉 Just wrap and freeze the cake without the glaze and glaze after you thaw.

What I love about this amazing pumpkin pound cake recipe is the simplicity. First of all, pound cake shouldn’t be complicated. Pound cakes – to me – are everyday cakes. Something you whip up to have friends over for a casual coffee, take to a potluck, a make ahead for the holiday dessert table – they’re not fussy like layer cakes can be. Bake, cool, glaze if you want, and go. This pumpkin pound cake fits the bill. In fact, while it’s good freshly baked and cooled, it’s even better the day after it’s baked. So if you have the time, bake the night before you need it.

I like my pumpkin baked goods on the more seasoned side, so you’ll notice there’s a good amount of spice in the recipe. It’s not an overwhelming amount though, since even people who claimed they “don’t care for pumpkin spice” liked this. Again, amazing. :-p I just wanted to be sure the cake could hold its own if someone opted to skip the glaze. Which you can do, but that will cut down on the shelf life of the cake a bit. The glaze on bundt cakes or pound cakes not only adds flavor, but it provides a protective barrier against moisture loss to outside air. This cake can remain out at room temperature up to 3 days in a covered container like a cake carrier.

Although, it probably won’t last that long. My oldest little princess, who doesn’t particularly care for cake, saw the photos and asked if we had any more of the “orange” cake around. I think what she liked best about it (other than the glaze) was the texture. It’s moist but not too sweet.

I really hope you enjoy this pumpkin pound cake recipe! Definitely worth adding to your bake list this week. 😉

If you’d like even more pound cake recipe ideas, be sure to check out my Nutella pound cake (and the story behind that one!) or my blackberry gin and tonic pound cake recipe.

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Amazing Pumpkin Pound Cake

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Pumpkin lovers rejoice! This amazing pumpkin pound cake recipe is not only easy to make, but moist, flavorful, and topped with a delicious maple glaze.  

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Ingredients

Pumpkin Pound Cake

• 16 tablespoons unsalted butter, softened, 2 standard sticks; 1 cup
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, lightly packed
• 5 large eggs
• 15 ounce can pumpkin puree
• 3 cups unbleached all-purpose flour
• 2 tablespoons pumpkin spice
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 tsp salt
• 1/2 cup milk, room temperature
• 1 teaspoon vanilla extract

Maple Glaze

• 1 cup powdered sugar, sifted
• 2 tablespoons maple syrup
• 1-2 tablespoons water

Instructions

1.  Preheat your oven to 350 F. If you are using a bundt pan, wait to grease the pan until just before you pour in the batter. If using 2 loaf pans, grease and line with parchment paper, then set aside.
2. In a large mixing bowl or stand mixer with the paddle attachment, cream the butter and sugars until light and fluffy. Scrape the sides of the bowl. Add the eggs one at a time, scrape the bowl again. Stir in the pumpkin puree. 
3. Sift together the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon in another bowl. 
4. Pour the vanilla extract into the milk.
5. Add the flour to the butter mixture in 3 batches, alternating with the milk and vanilla. Stir until just combined. Grease your bundt pan now and then pour in the batter.
6. Bake for 60-70 minutes (bundt) or 40-50 minutes (loaf pans) until the cake springs back lightly when touched and a tester inserted in the center comes out clean. 
7. Remove from the oven and allow to rest in the pan 10 minutes* before transferring to a wire rack to cool. 
8. When the cake is cool, make the glaze by whisking together the powdered sugar, maple syrup, and 1 tablespoon of the water. If you need to thin a bit, add additional water 1 teaspoon at a time. Drizzle over the cooled cake.

Notes

* I find that covering the bundt cake with a clean dish towel during the rest helps with a smooth release onto the cooling rack.

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  Cuisinart AMB-95FCP Chef's Classic Nonstick Bakeware 9-1/2-Inch Fluted Cake Pan

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