Pumpkin Spice Pound Cake Recipe
Pumpkin Spice Pound Cake Recipe photo by Taste of Home

Pumpkin Spice Pound Cake Recipe

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I enjoy baking from scratch and sharing my treats with others. This recipe for nicely spiced pumpkin pound cakes one I've come to rely on. It's impossible to resist a slice topped with the sweet walnut sauce.
TOTAL TIME: Prep: 10 min. Bake: 1 hour 5 min. + cooling
MAKES:16 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 1 hour 5 min. + cooling
MAKES: 16 servings


  • 1-1/2 cups butter, softened
  • 2-3/4 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin
  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup corn syrup
  • 2 tablespoons butter
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 serving (1 slice) equals 531 calories, 26 g fat (14 g saturated fat), 140 mg cholesterol, 314 mg sodium, 72 g carbohydrate, 2 g fiber, 6 g protein.


  1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined.
  2. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing form pans to wire racks to cool completely.
  3. For sauce, combine brown sugar, cream, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over the cake. Yield: 16 servings.
Originally published as Pumpkin Pound Cake in Taste of Home December/January 2001, p27

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Reviewed Oct. 25, 2015

"to kiersie - recipe states 1 CUP canned pumpkin. it doesn't matter what size can you buy, just use ONE CUP. P.S. it's DELICIOUS, LOVE IT."

Reviewed Oct. 25, 2015 Edited Oct. 26, 2015

"sounds delicious. I have not made it yet ... I have a question...what size can of pumpkin? A 28 ounce can or a 14 ounce one? I need to know this before I start. Might be a good idea to put sizes (or amounts in cups) in the ingredients instead of just saying can...duh...I was busy looking at all of the recipes posted for pumpkin cakes and I read this one 3 or 4 times before I posted my comment. It was not until after I hit post that I realized that it did say 1 cup in this recipe...just ignore the question I asked and laugh at my expense"

Reviewed Nov. 17, 2012

"This is a "DELICIOUS" pound-cake recipe! Extremely moist, and makes 2 loaves."

Reviewed Nov. 17, 2012

"This is a "FABULISCIOUS" poundcake recipe! Extremely moist, and makes 2 loaves."

Reviewed Oct. 2, 2012

"This was fantastic!! Loved it even more than pumpkin bread. Very easy to make."

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