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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 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.)
Reviewed on Sep. 30, 2011 by ChefSML
Great recipe! I used fresh pumpkin, instead of canned. I added more spices (and should have added even more.) For serving, I drizzled a little maple syrup on top :) Gave it a little sweetness!
Reviewed on Sep. 06, 2011 by dfwwlynda
This was an easy recipe and not time consuming. The cake was delicious, very moist and flavorful. Nice texture and color. I will make it again.
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