Pumpkin Spice Pound Cake Recipe
Pumpkin Spice Pound Cake Recipe photo by Taste of Home
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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.
Recommended: 28 Best Fall Cakes
TOTAL TIME: Prep: 10 min. Bake: 1 hour 5 min. + cooling
MAKES:16 servings
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 slice: 531 calories, 26g fat (14g saturated fat), 140mg cholesterol, 314mg sodium, 72g carbohydrate (51g sugars, 2g fiber), 6g 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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Sophie L User ID: 8878302 249405
Reviewed Jun. 14, 2016

"Excellent pound cake - super elicious. I subbed 1-1/2 tsp. Penzey's pie Spice for the cinnamon, ginger and cloves (Penzey's pie Spice is a fantastic blend of 4 kinds of cinnamon, vanilla sugar, mace, ginger, nutmeg, anise seed and clove). I also reduced the sugar to 2-1/2 cups. This pound cake had great texture. I omitted the walnut sauce since I was taking it to a BBQ potluck and I didn't want to fuss with it after placing it on the buffet table."

bernief44 User ID: 1976609 235597
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."

kiersie User ID: 700529 235592
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"

twocans User ID: 6981222 70917
Reviewed Nov. 17, 2012

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

twocans User ID: 6981222 83753
Reviewed Nov. 17, 2012

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

JillRMorrison User ID: 6213520 49222
Reviewed Oct. 2, 2012

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

katiegilbert User ID: 6358693 75802
Reviewed Nov. 24, 2011

"Absolutely wonderful! My favorite holiday treat:)"

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