This Pumpkin Pound Cake is moist and fluffy, packed with the warm flavors of pumpkin and spices. It’s perfect for fall gatherings or a cozy afternoon treat!
Whenever I bake this, the whole house smells amazing! I love having a slice with my coffee while I pretend to be fancy. Just don’t judge my fork skills! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is the best choice for this recipe as it’s thick and provides moisture. If you can’t find it, you can make your own by roasting and pureeing fresh pumpkin. Just remember to avoid using pumpkin pie filling, as it’s sweetened and spiced.
Spices: The mix of spices like cinnamon, nutmeg, cloves, and ginger is what gives this cake its cozy flavor. Feel free to adjust the amounts or replace them with a store-bought pumpkin pie spice mix if you have it on hand!
Butter: Unsalted butter is recommended for better control over the cake’s saltiness. If you’re looking for a dairy-free option, you can substitute with coconut oil or a dairy-free butter alternative, but the texture may vary slightly.
Cream Cheese: If you’re in a pinch, you can use Greek yogurt or whipped coconut cream as a lighter topping instead of cream cheese frosting. Just mix with a bit of vanilla for flavor!
How Do I Make Sure My Cake is Moist?
Keeping your cake moist is key, especially with pound cakes. Here’s how to achieve that:
- **Don’t Overmix:** When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense texture.
- **Use Room Temperature Ingredients:** Make sure your butter and eggs are at room temperature. This creates a smoother batter that traps air for a lighter cake.
- **Check the Baking Time:** Start checking your cake at the 60-minute mark. Ovens vary, and overbaking can lead to dryness. Look for a toothpick coming out with just a few crumbs.
- **Cool Properly:** Let the cake cool completely before frosting. This prevents the frosting from melting and helps the cake maintain its structure.
Following these tips will lead you to a deliciously moist Pumpkin Pound Cake that everyone will love!
How to Make Pumpkin Pound Cake with Cream Cheese Frosting and Pecans
Ingredients You’ll Need:
For The Cake:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup (230g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 3 large eggs
- 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
For The Cream Cheese Frosting:
- 4 oz (113g) cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 1 to 1 1/2 cups (120-180g) powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1-2 tbsp milk or cream (optional, for consistency)
For Garnish:
- 1/4 cup chopped pecans
- Powdered sugar for dusting
How Much Time Will You Need?
The total prep time for this cake is about 30 minutes, and you’ll need to bake it for about 60-70 minutes. After baking, let the cake cool for another 15 minutes in the pan, then transfer it to cool completely before frosting. Plan for about 2 hours from start to finish, including cooling time.
Step-by-Step Instructions:
1. Preheat The Oven:
First things first! Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly. Prepare a 9×5-inch loaf pan by greasing it well and dusting it with flour, or use parchment paper to make removal easier after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the delicious spices: cinnamon, nutmeg, cloves, and ginger. Mixing these together helps evenly distribute them in the batter. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer (or a stand mixer with a paddle attachment) to cream the softened butter and granulated sugar together. Beat them on medium speed until the mixture becomes light and fluffy, which should take about 4-5 minutes.
4. Add Eggs:
Crack in the eggs one at a time, beating well after each addition. This helps to incorporate air into the mixture for a fluffy cake.
5. Incorporate Pumpkin and Vanilla:
Now, add the pumpkin puree and vanilla extract to your buttery egg mixture. Mix until it’s fully combined, and you can’t see any streaks of pumpkin.
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture. Gently stir just until everything is combined. Be careful not to overmix—this will keep your pound cake nice and tender!
7. Pour Batter Into Pan:
Pour your batter into the prepared loaf pan and use a spatula to smooth the top. It should look nice and even!
8. Bake!
Place the loaf pan in the preheated oven. Bake for about 60-70 minutes. Check with a toothpick in the center. It should come out clean or with a few moist crumbs attached.
9. Cool the Cake:
Once baked, let the cake cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps keep the texture just right.
10. Make the Frosting:
While the cake cools, let’s whip up the cream cheese frosting! In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and vanilla extract, mixing until fluffy. If it’s too thick, add milk or cream, little by little, until you reach your desired consistency.
11. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top with a spatula. Be generous; it’s the best part!
12. Garnish:
Sprinkle the chopped pecans over the frosting. This adds a nice crunch and looks pretty too!
13. Finish with Powdered Sugar:
For a touch of sweetness and decoration, dust a little powdered sugar over the top of the cake.
14. Slice and Serve:
Slice the cake and enjoy! Store any leftovers in an airtight container in the refrigerator. This pumpkin pound cake is perfect for gatherings or a cozy treat at home.
Your delightful pumpkin pound cake with cream cheese frosting and pecans is now ready to be devoured! Enjoy this warm and flavorful creation that captures the essence of fall!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just make sure to roast and puree the fresh pumpkin until smooth. Avoid using raw pumpkin, as it won’t provide the same texture or moisture. Tap here for more delicious pumpkin recipes!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake up to 2 days in advance. Wrap it well in plastic wrap and store it at room temperature. Just frost it right before serving for the best texture!
How Should I Store Leftovers?
Store leftover pumpkin pound cake in an airtight container in the refrigerator for up to 5 days. To enjoy it at room temperature, let it sit out for about 30 minutes before serving.
Can I Freeze This Cake?
Yes! This cake freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before enjoying!