This pumpkin pound cake is a cozy treat packed with warm spices and a rich pumpkin flavor. It’s super moist and perfect for fall celebrations or a simple afternoon snack!
Every bite feels like a warm hug! I love enjoying a slice with a cup of coffee, especially when it’s slightly warm. It’s the kind of cake that makes you feel right at home! ☕🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cake, giving it structure. If you want a lighter texture, you could try cake flour instead, but you’ll need to adjust the measurement a bit. Just use about 2 1/4 cups instead of 2 1/2 cups.
Pumpkin Puree: Canned pumpkin is a great time-saver. If you can’t find this, you can make your own by roasting and pureeing fresh pumpkin. Just be sure to use pure pumpkin, not pumpkin pie filling.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves gives the cake its warm flavor. If you’re short on some spices, try using pumpkin pie spice instead, which usually combines all these spices!
Buttermilk: If you don’t have buttermilk, you can mix regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken—an easy homemade substitute!
Cream Cheese: For a lighter option, Greek yogurt can replace cream cheese in the frosting. It will change the flavor a little but will still taste delicious!
How Do I Ensure My Pound Cake Is Perfectly Moist?
Getting that perfect moist crumb can be tricky, but it boils down to a few key steps. Make sure you don’t overmix the batter once the dry ingredients are added; this can lead to a dense cake. Mixing just until combined is key.
- Be sure to cream the butter and sugar well. This incorporates air, which helps your cake rise and stay light.
- Using room-temperature ingredients (like eggs and butter) helps create a smooth batter and contributes to even baking.
- Check for doneness by inserting a toothpick in the center; it should come out clean. If you’re unsure, it’s better to bake a few extra minutes than to take it out too early.
Allowing the cake to cool properly in the pan, but not leaving it too long, will also help retain moisture. Happy baking!
How to Make Pumpkin Pound Cake with Cream Cheese Frosting and Pecans
Ingredients You’ll Need:
For the Pound Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ⅔ cups granulated sugar
- 4 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- ½ cup buttermilk
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
For Topping:
- ½ cup chopped pecans, toasted
How Much Time Will You Need?
This delightful pumpkin pound cake requires about 15 minutes for preparation and 60-70 minutes for baking. After baking, allow it to cool for at least 15 minutes in the pan before transferring to a wire rack. Top with cream cheese frosting and toasted pecans, and this entire process will be complete in about 2 hours, including cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×5 inch loaf pan and grease it well with butter or cooking spray, then dust it with flour to prevent sticking. This will ensure easy removal once the cake is baked.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Mixing these ingredients first helps distribute the leavening agents and spices evenly. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Keep mixing until the mixture is light and fluffy—this should take about 3 to 5 minutes. Creaming the butter and sugar properly is key to a good cake texture.
4. Add the Eggs:
Next, incorporate the eggs one by one. Make sure to beat well after each addition, ensuring they are fully mixed into the batter.
5. Mix in Pumpkin and Vanilla:
Pour the pumpkin puree and vanilla extract into the bowl and mix until everything is well combined. The mixture will start to look smooth and creamy.
6. Combine Dry and Wet Ingredients:
Slowly add the dry ingredient mixture to the wet mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix, as that can make your cake dense.
7. Pour the Batter:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top, ensuring it’s even.
8. Bake the Cake:
Place the loaf pan in the oven and bake for 60-70 minutes. A toothpick inserted into the center should come out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil after about 40 minutes of baking.
9. Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for 15 minutes. After that, transfer the cake to a wire rack to cool completely.
10. Make the Cream Cheese Frosting:
While the cake is cooling, prepare the frosting. In a bowl, beat the softened cream cheese and butter together until creamy. Gradually add the sifted powdered sugar, mixing well after each addition. Stir in the vanilla and add milk a tablespoon at a time until the frosting reaches your desired consistency.
11. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top using a spatula. Be generous, as this will add a delicious creaminess!
12. Add the Pecans:
Finally, sprinkle the toasted chopped pecans over the frosting for added crunch and flavor. This adds a lovely texture and complements the flavors beautifully.
13. Slice and Serve:
Slice your delicious pumpkin pound cake and serve it up! Enjoy this wonderfully moist, spiced cake paired with the creamy frosting and nuts. It’s perfect for any fall gathering or cozy evening treat!
Every bite of this pumpkin pound cake is a delightful mix of flavors, and the warm spices paired with the creaminess of the frosting are bound to be a hit with everyone! Happy baking! 🎃🍰
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can make your own pumpkin puree by roasting fresh pumpkin. Just cut the pumpkin in half, remove the seeds, roast until tender, and then puree it in a blender or food processor. Make sure it’s smooth and not too watery before using.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make your own by combining regular milk with a tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes to thicken, and you’ll have a perfect buttermilk substitute!
How Should I Store Leftover Cake?
Store any leftover pumpkin pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Can I Make This Cake Ahead of Time?
Yes, you can! This cake actually tastes better after it sits for a day as the flavors deepen. You can bake it in advance, let it cool completely, wrap it in plastic wrap, and store it. Frost it just before serving for the best texture!