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Pumpkin Pound Cake

 Pumpkin Pound Cake
Fresh from reader Leah Grooms' "pumpkin patch", this rich cake's so flavorful it'll dress up any autumn event. What's more, she writes from her Rockingham, North Carolina kitchen, it keeps for days—so you can prepare it prior to your party.—Leah Grooms, Rockingham, North Carolina
12-16 ServingsPrep: 15 min. Bake: 1 hour 20 min. + cooling


  • 1 cup butter, softened
  • 3 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon apple pie spice
  • 1 cup solid-pack pumpkin
  • 2 tablespoons rum extract
  • Confectioners' sugar


  • In a bowl, cream the butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Combine the
  • flour, baking powder, cinnamon, soda, salt, cloves and pie spice.
  • In a small bowl, combine pumpkin and rum extract. Add dry ingredients
  • to creamed mixture alternately with pumpkin mixture. Pour into a
  • greased and floured 12-cup fluted tube pan.
  • Bake at 325° for 80-90 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack to cool completely. Dust with confectioners'

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Pumpkin Pound Cake (continued)

Directions (continued)

  • sugar. Yield: 12-16 servings.