Pumpkin Pound Cake Recipe

Pumpkin Pound Cake RecipePhoto by: Taste of Home Pumpkin Pound Cake Recipe Rating 5

This cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent.

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Pumpkin Pound Cake Recipe
  • Prep: 10 min. Bake: 1 hour + cooling
  • Yield: 12-16 Servings
10 60 70

Ingredients

  • 2-1/2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • Confectioners' sugar

Directions

  • In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
  • Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.

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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Reviews for Pumpkin Pound Cake (5)

Pumpkin Pound Cake Recipe

Pumpkin Pound Cake

Tell us what you think of this recipe.
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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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