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This cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent.
Nutritional Facts 1 serving (1 slice) equals 351 calories, 15 g fat (2 g saturated fat), 40 mg cholesterol, 245 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Pumpkin Pound Cake in Country Extra November 1999, p49
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Reviewed on Nov. 10, 2010 by horselvrtx
Made this last year and am doing so this year. Everyone loved it. So moist. Great recipe. Definitely a keeper.
Reviewed on Nov. 07, 2010 by foodietia
I made this today for a holiday party but most people called it pumpkin bread not cake because of the texture. Either way everyone liked it and thought it perfect for this time of year. I did sub pumpkin pie spice for the cloves. I am headed to the kitchen to make some mini bundts for my staff at work.
Reviewed on Oct. 31, 2010 by lisamaria
All I can say is...WOW!! This cake is absolutely delicious!!! The only changes I made were that I used one cup whole wheat pastry flour and I substituted 1/4 applesause for some of the oil. AND I decreased the cloves to only a dash (cloves to me are too dominant)...and added about a half tsp of pumpkin pie spice. This cake is SO moist and wonderful Tastes even better the next day. This recipe is a keeper!!!
Reviewed on May. 22, 2010 by dkpadilla
This pumpkin pound cake recipe tastes exactly the same as the pumpkin loaf Starbucks serves. It is awesome!!!
Reviewed on Nov. 22, 2009 by knb1018
I have made this a few times. LOVE IT! And makes house smell so good!
Reviewed on Nov. 22, 2009 by mrsdarcy24
I love this recipe! My husband loves it and so do my kids. I put it in bread loaf pans instead and pass it off as pumpkin bread. As a variation I sometime sprinkle chocolate chips on top, or add them to the batter. Wonderful!
Reviewed on Nov. 05, 2009 by DoogieJanet
I am so proud of myself. This recipe gave me one of the first successes in making a stratch cake and it was delicious and easy.
Reviewed on Oct. 31, 2009 by countess cookie
Delicious! I used applesauce in place of oil and doubled the amount of cinnamon. Has all the great flavors of autumn.
Reviewed on Oct. 28, 2009 by karscott
This cake is the best pumpkin cake you will ever eat.
Reviewed on Oct. 16, 2009 by Kim Jennings
I made this cake for my family and they loved it. It combines the flavor of pumpkin and gingerbread. There is a great texture, stayed moist until the last bite. This has definitely been added to my recipe box.
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