This Pumpkin Pound Cake is a cozy treat that’s perfect for any fall day. It’s soft, moist, and packed with pumpkin goodness and warm spices that make it smell heavenly!
Every time I make it, my kitchen becomes a favorite spot. The best part? It’s so easy! Just mix, bake, and enjoy with a cup of tea. Trust me, you’ll want seconds! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the cake its structure. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin is convenient and works great. If you prefer fresh, you can roast a sugar pumpkin and puree it. Just make sure it’s not overly watery!
Butter: Unsalted butter is used to control the saltiness. You can substitute with margarine or a vegan butter for dairy-free options. I love the flavor of butter, so I always stick with it!
Sour Cream: It adds moisture and richness. You can replace it with Greek yogurt or make it dairy-free using a plant-based yogurt.
Cream Cheese: This is for the frosting. Neufchâtel is a lighter option, or you might try vegan cream cheese for a dairy-free version. It’s creamy and adds a tangy taste!
How Do I Get My Pumpkin Pound Cake to Rise Perfectly?
Achieving a fluffy and well-risen pumpkin pound cake involves some key techniques. First, make sure your butter is softened but not melted, as this affects how air mixes in while beating. Next, incorporate the eggs one at a time; this allows better emulsification.
- Use room temperature ingredients – it helps create a smooth mixture.
- Be cautious not to overmix the batter once you combine wet and dry ingredients, as it can lead to a denser cake.
- Additionally, ensure you properly preheat the oven and avoid opening the door while it’s baking. This will help the cake rise evenly.
How to Make Pumpkin Pound Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups (312g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream
For the Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 tsp vanilla extract
- Chopped pecans or walnuts, for garnish (optional)
How Much Time Will You Need?
This pumpkin pound cake takes about 20 minutes to prepare and 60 to 70 minutes to bake. You’ll want to set aside some extra time for the cake to cool and for the frosting to be made—approximately 30 minutes. In total, you’re looking at about 2 hours from start to finish, but it’s worth every minute!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×5 inch loaf pan to prevent sticking.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until everything is well combined. This will ensure your spices are evenly distributed throughout the cake.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until it’s light and fluffy, usually around 3-4 minutes. This step is important for adding air to your cake!
4. Add the Eggs:
Add the eggs one at a time, mixing well after each addition to make sure they’re fully incorporated.
5. Mix in the Pumpkin and Vanilla:
Stir in the pumpkin puree and vanilla extract, mixing until well combined. The pumpkin will add moisture and flavor!
6. Combine Wet and Dry Ingredients:
With your mixer on low speed, gradually add the dry ingredients to the pumpkin mixture in three parts, alternating with the sour cream in two parts. Begin and end with the dry ingredients. Mix just until everything is combined; be careful not to overmix as this can make the cake dense.
7. Bake:
Pour the batter evenly into your prepared pan, smoothing the top. Bake in your preheated oven for about 60-70 minutes (if using a bundt pan) or 55-65 minutes (for the loaf pan) until a toothpick inserted into the center comes out clean. Keep an eye on it as ovens can vary!
8. Cool the Cake:
Once done, allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This prevents it from steaming and getting soggy.
9. Make the Frosting:
While the cake cools, prepare the frosting. In a bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing until fluffy. Stir in the vanilla extract for extra flavor!
10. Frost and Garnish:
Once your cake is completely cool, spread the cream cheese frosting generously on top. If you like, sprinkle with chopped pecans or walnuts for a nice crunch and garnish.
11. Serve and Enjoy:
Slice it up and serve! Enjoy your moist and flavorful pumpkin pound cake with family and friends.
This cake’s tender crumb, warm pumpkin spices, and creamy frosting create a delightful dessert that’s perfect for fall or any special occasion!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast a sugar pumpkin until it’s soft, then scoop out the flesh and puree it until smooth. Just ensure it’s well-drained to avoid excess moisture in the cake.
What If I Don’t Have Sour Cream?
No problem! You can substitute sour cream with plain Greek yogurt or even buttermilk. Both options will keep the cake moist and delicious!
How Should I Store Leftovers?
Store any leftover pumpkin pound cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. If you want to keep it longer, consider freezing slices for up to 3 months. Just wrap them tightly in plastic wrap and foil!
Can I Make This Cake Dairy-Free?
Yes! For a dairy-free version, substitute the butter with a dairy-free margarine and use a plant-based yogurt or buttermilk in place of sour cream. The results will still be delicious!