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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 May. 01, 2013 by LaminatedButter
I'm not a huge fan of pumpkin myself, but I made this for my friend's birthday. He and everyone else liked it a lot - it's probably one of their favorites now. The only thing was, and this must be an error on my part, upon turning the pan over... it became a molten lava pumpkin cake. I guess not all of it completely baked, as the inside of the ring pooled into the hole. Had I turned it out on the wire rack like I was supposed to instead of on the carrying/serving container's bottom, I would have had a huge mess to clean up. The funny part was that when we poked a toothpick in several spots all the way through, it came out clean. It doesn't matter though, as they probably liked it better than had it turned out as intended. I used a silicone bundt for roughly 63 minutes. I was just curious to see if anyone else had a similar problem - or serendipitous creation!
Reviewed on Apr. 15, 2013 by Linrinblue
Wow! Turned out beautifully! Will make again
Reviewed on Apr. 04, 2013 by sgronholz
This is one of my favorite pumpkin recipes! I like to add chocolate chips or raisins to the batter and drizzle with cream cheese frosting.
Reviewed on Dec. 27, 2012 by mrssrod
We LOVE this cake! It's the perfect subtly flavored amount of spice and pumpkin and it's super moist!
Reviewed on Nov. 12, 2012 by clarach3
I've made this twice now. The first time was for a Halloween party where it got rave reviews. The second time was tonight, so it has not been eaten yet by the group that I am making it for (except for some nibbles that I took). :-) It's absolutely wonderful right out of the oven with butter. Yum!
Reviewed on Nov. 11, 2012 by ltj0409
This is my first pumpkin pound cake recipe.I followed recipe as written and the results were great. Over the years I have used many Taste of Home recipesI so I felt confident to try this for a bake sale. I did not use the sauce recipe, electing to use a caramel glaze instead. Just beautiful.
This is my first pumpkin pound cake recipe.
I followed recipe as written and the results were great. Over the years I have used many Taste of Home recipesI so I felt confident to try this for a bake sale. I did not use the sauce recipe, electing to use a caramel glaze instead. Just beautiful.
Reviewed on Oct. 08, 2012 by linsvin
I like this recipe because I happen to have all the ingredients at hand. A very simple recipe, and tasted simple. No wow factor. If you're looking to make a pumpkin cake thats what you're going to get. No nuts , no frosting and I will tell you I loved it! It baked up nicely, texture was perfect and tasted great with a cup of coffee.
Reviewed on Jan. 04, 2012 by markimalekat
I replaced the oil with butter. I then served it with whipped cream and drizzled it with caramel sauce. What a luscious dessert! Served it at at a family gathering over New Years and got rave reviews.
Reviewed on Nov. 04, 2011 by horselvrtx
Great recipe! I make it every Thanksgiving now. To take it to the next level, I top it with cream cheese frosting. Always a hit!
Reviewed on Oct. 22, 2011 by jmkasprak
I made this last fall and again today. The cake bakes up beautifully and comes out of the pan so perfectly. It's a very good pumpkin cake. (I use fresh pumpkin.)
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