There's something about the arrival of fall that makes me ready for all things warm, cozy, and full of spice! This Pumpkin Spice Pound Cake brings those flavors together in a rich, moist pound cake that's perfect for fall baking.
Made with pumpkin and warm spices, this cake has everything you love about a traditional pound cake with a seasonal twist. The pumpkin adds flavor and moisture, while spices give the cake that classic pumpkin spice flavor.
Whether you're baking for Thanksgiving, a fall gathering, or simply want something delicious to enjoy with a cup of coffee, this Pumpkin Spice Pound Cake deserves a spot on your fall baking list.
Why You'll Love This Pumpkin Spice Pound Cake
If you love pumpkin desserts but still want that rich texture of a homemade pound cake, this recipe gives you the best of both worlds.
You'll love this cake because it's:
- Rich and buttery
- Moist and tender
- Filled with real pumpkin flavor
- Spiced without being overwhelming
- Delicious with or without a glaze
- Easy to make ahead
And because pound cakes store so well, this is also a great dessert when you're preparing several dishes for a holiday meal.
Pumpkin Puree vs. Pumpkin Pie Filling
Before we start baking, let's talk about the pumpkin, because these two products are not the same.
For this recipe, use 100% pure pumpkin puree unless the recipe specifically states otherwise.
Pumpkin puree is simply cooked, pureed pumpkin. Pumpkin pie filling already contains sugar, spices, and other ingredients.
Using pumpkin pie filling in a recipe developed with pumpkin puree can change the sweetness, flavor, moisture level, and overall outcome of your cake.
Always check the label before adding it to your batter.
Where Should You Bake Your Pumpkin Spice Pound Cake?
Position your cake as close to the center of the oven as possible.
Keep in mind that this doesn't necessarily mean your oven rack should be in the exact center position.
Bundt pans are tall. You may need to position your rack one level below center so that the cake itself sits approximately in the middle of the oven.
This gives the cake more balanced exposure to the heat and helps the dense center bake through without unnecessarily exposing the top or bottom to intense heat.
How Do You Know When Pumpkin Spice Pound Cake Is Done?
Pumpkin cakes can be a little tricky because their naturally moist texture can make bakers nervous about underbaking.
Insert a toothpick or cake tester into one of the thickest portions of the cake.
You're looking for the tester to come out clean or with a few moist crumbs attached.
Moist crumbs are okay!
What you don't want to see is wet, shiny, unbaked batter coating the tester.
Try not to keep baking your pound cake simply because you're waiting for a completely dry toothpick. Those extra minutes can be the difference between a beautifully moist cake and one that's drier than you intended.
Let the Cake Cool Before Removing It From the Pan
Once your Pumpkin Spice Pound Cake is finished baking, remove it from the oven and allow it to cool in the pan for 10 minutes.
The cake is still delicate when it first comes out of the oven. Allowing it to rest for 10 minutes gives the structure time to settle and makes removal easier.
At the same time, you generally don't want to leave a Bundt cake sitting in the pan indefinitely. As it cools completely, sugars and moisture can make sticking more likely.
Should You Add a Glaze?
You absolutely can!
Pumpkin Spice Pound Cake pairs beautifully with several different toppings. We took it up a notch by adding a brown butter caramel glaze, but there are several other options for glazing your pound cake.
Other delicious options include a vanilla glaze, cream cheese glaze, maple glaze, or simply a light dusting of powdered sugar.
It's important to remember to allow your pound cake to cool before adding the glaze. If the cake is too warm, the glaze can melt and run right off instead of beautifully coating the cake.
How to Store Pumpkin Spice Pound Cake
Once completely cooled, store your pound cake tightly covered to prevent it from drying out.
You can use an airtight cake container or large plastic storage container. You can also wrap the cake tightly in plastic wrap.
Individual slices can be wrapped separately, which makes it easy to grab a piece whenever you want one.
If you're storing the cake for longer, pound cake also freezes very well.
Wrap the cake-or individual slices-tightly before freezing, and place them inside a freezer-safe container or bag for additional protection.
Tips for the Best Pumpkin Spice Pound Cake
For the best results, remember these important pound cake tips:
- Read the entire recipe before beginning.
- Bring refrigerated ingredients to room temperature.
- Measure your ingredients accurately.
- Use pumpkin puree rather than pumpkin pie filling unless otherwise specified.
- Cream your butter and sugar properly.
- Add your eggs one at a time.
- Avoid overmixing after adding your flour.
- Thoroughly prepare your Bundt pan.
- Smooth the batter evenly in the pan.
- Position the cake near the center of the oven.
- Avoid repeatedly opening the oven door.
- Check for doneness in one of the thickest portions of the cake.
- Remember that a few moist crumbs are okay.
- Allow the cake to cool before glazing.
- Store your pound cake in an airtight container.
Pumpkin Spice Pound Cake recipe
Ingredients
- Pound Cake Ingredients:
- 3 c All-Purpose Flour
- 3 c Granulated Sugar
- 1 ½ c Salted Butter - Room Temperature
- ½ c Sour Cream - Room Temperature
- ½ c Pumpkin Puree - Room Temperature
- 5 Large Eggs - Room Temperature
- 2 tsps Pumpkin Spice
- 2 tsps Vanilla
- Brown Butter Caramel Glaze ingredients:
- ½ c Salted Butter
- 1 c Light Brown Sugar
- 14 oz. Condensed Milk
- 1 teaspoon Pumpkin Spice
- ½ tsp Vanilla
Instructions
- Pound Cake Instructions:Preheat your oven to 325 degrees.
- Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (approximately 5 minutes)
- Add the vanilla extract and pumpkin spice.
- Add the eggs one at a time, mixing until combined after each addition before adding the next egg.
- Add the flour to the batter, alternating with sour cream and pumpkin puree, beginning and ending with the flour. Pour the batter evenly into a 12-cup greased bundt pan.
- Bake for 1 hour 15 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean/with moist crumbs).
- Allow the cake to cool for 10 minutes before removing it from the pan to complete the cooling process.
- Brown Butter Caramel Glaze:
- In a large pot or pan, over medium heat, melt your stick of butter. In a medium light-colored saucepan over medium heat, melt the salted butter, stirring or swirling occasionally, until it foams, turns brown, and smells nutty (approximately 5 minutes).
- Add the brown sugar and mix until combined and no longer grainy.
- Add the condensed milk and mix. Stir occasionally until your desired consistency is reached. It should be somewhat thick, but not as thick as caramel.
- Stir in the pumpkin spice. Slowly add in the vanilla and remove from the heat.
- Allow to cool for approximately 10 minutes before pouring over your cooled cake as desired. Once the glaze has set, serve and enjoy!
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Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Possibly, but fresh pumpkin puree can contain a different amount of moisture than canned puree. Because moisture is especially important in pound cake, I recommend using the type of pumpkin specified in the recipe for the most consistent results.
Can I substitute pumpkin pie filling for pumpkin puree?
I don't recommend it. Pumpkin pie filling already contains additional ingredients, including sweeteners and spices, that can alter the recipe.
Why is my pumpkin pound cake gummy?
A gummy texture can have several causes, including underbaking, inaccurate ingredient measurements, too much moisture, or improper mixing.
Pumpkin adds considerable moisture to cake batter, so it's important to use a recipe that has been developed specifically to accommodate it.
Why is my Pumpkin Spice Pound Cake dry?
Overbaking and adding too much flour are two common reasons pound cakes turn out dry.
Start checking your cake around the recommended baking time and remember: your cake tester doesn't necessarily have to be bone dry. A few moist crumbs can be perfectly fine. I do recommend waiting to cut the cake until the 2nd day to allow the flavors and moisture to really lock into the pound cake.
Can I freeze Pumpkin Spice Pound Cake?
Yes. Pound cake freezes beautifully when properly wrapped. You can freeze the entire cake or individual slices.
More Fall Recipes
Salted Caramel Cream Cheese Pound Cake - rich, buttery, and full of sweet-salty flavor! Made from scratch with a creamy texture and topped with a luscious caramel glaze!
Butter Pecan Pound Cake - with toasted pecans baked into the batter topped with Butter Pecan icing.
Sweet Potato Pound Cake - made with baked sweet potatoes for rich flavor and tender crumb.
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