PUMPKIN POUND CAKE
Pumpkin pie goodness in a delicious pound cake. This simple pound cake recipe uses pumpkin pie spice and the convenience of canned pumpkin to create the flavors of fall.
Provided by Land O'Lakes
Categories Pound Pumpkin Sweet Baking Creating New Traditions Making It Photo-Ready Vegetable Cake Dessert
Yield 16 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
- Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl. Set aside.
- Combine sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with milk; beat at low speed until well mixed.
- Spoon batter into prepared pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
- Combine powdered sugar, cream cheese, 3 tablespoons half & half, 1 tablespoon butter and vanilla in medium bowl; beat until well mixed, adding remaining half & half, if needed, to reach desired consistency. Glaze cooled cake.
Nutrition Facts : Calories 490 calories, Fat 23 grams, SaturatedFat grams, Transfat grams, Cholesterol 125 milligrams, Sodium 540 milligrams, Carbohydrate 64 grams, Fiber 2 grams, Sugar grams, Protein 7 grams
PUMPKIN SPICE POUND CAKE
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.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar until fluffy, 5-7 minutes. 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. , Pour into two greased and floured 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing form pans to wire racks to cool completely., 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.
Nutrition Facts : Calories 531 calories, Fat 26g fat (14g saturated fat), Cholesterol 140mg cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN POUND CAKE
Fresh from reader Leah Grooms' "pumpkin patch", this rich cake's so flavorful it'll dress up any autumn event. What's more, she writes from her Rockingham, North Carolina kitchen, it keeps for days-so you can prepare it prior to your party.-Leah Grooms, Rockingham, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, soda, salt, cloves and pie spice. , In a small bowl, combine pumpkin and rum extract. Add dry ingredients to creamed mixture alternately with pumpkin mixture. Pour into a greased and floured 12-cup fluted tube pan. , Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts :
PUMPKIN POUND CAKE
Steps:
- Preheat oven to 300 degrees F.
- Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.
- In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.
- Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.
Nutrition Facts : Calories 244 calorie, Fat 18 grams, Fiber 4 grams
PUMPKIN POUND CAKE
Make and share this Pumpkin Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 1 ten-inch cake
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat butter using an electric mixer on medium speed for about 2 minutes or until soft and creamy.
- Gradually add in sugar, beating at medium speed 5-7 minutes.
- Add in eggs, one at a time, beating just until yellow disappears.
- In another bowl, combine flour and the next 6 ingredients.
- In another bowl, combine the pumpkin and rum.
- Add the flour mixture to the creamed mixture alternately with the pumpkin mixture, beginning and ending with the flour mixture.
- Mix at lowest speed just until blended after each addition.
- Transfer batter into a greased and floured 10-inch tube pan.
- Bake in a 325° oven for 1 hour and 25-30 minutes or until a pick comes out clean.
- Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely on wire rack.
Nutrition Facts : Calories 5934.1, Fat 213.1, SaturatedFat 125.1, Cholesterol 1545.5, Sodium 4188.8, Carbohydrate 909.4, Fiber 14, Sugar 605.8, Protein 74.7
PUMPKIN POUND CAKE
Best enjoyed with a cup of coffee or scoop of vanilla ice cream.
Provided by Melissa Gray
Categories Cakes
Time 3h25m
Number Of Ingredients 16
Steps:
- Prepare the Cake: Preheat oven to 325°F. Coat a 12-cup Bundt pan with baking spray. Whisk together flour, baking powder, pumpkin pie spice, and salt in a medium bowl.
- Beat together butter and brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, about 2 to 3 minutes. Reduce mixer speed to medium-low and add eggs, one at a time, beating until just combined after each addition; add vanilla and continue beating until just combined, about 15 seconds. Reduce mixer speed to low, and gradually add flour mixture alternately with pumpkin and sour cream, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan, and spread into an even layer.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 to 60 minutes. Let cool in Bundt pan on wire rack, 15 minutes. Loosen sides of cake gently with an offset spatula. Invert cake onto wire rack, and let cool completely, about 1 hour, 30 minutes.
- Prepare the Glaze: Heat butter, maple syrup, and cream in a small saucepan over medium-low, stirring occasionally, until butter is melted. Remove from heat. Add powdered sugar to butter mixture and whisk until smooth, about 15 seconds. Let glaze cool at room temperature for 15 minutes. Pour cooled glaze over cake, and sprinkle with pecans. Let stand at room temperature until glaze is set, about 15 minutes, before serving.
MOIST PUMPKIN POUND CAKE
The butter-rum sauce is a delicious complement to this pretty pumpkin cake.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.
Nutrition Facts : Calories 462 calories, Fat 21g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 296mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN-PECAN POUND CAKE
From Cooking Light's 1996 Annual Cookbook. This is baked in a 10-inch tube pan and would probably be pretty good with some sort of maple or bourbon glaze. Let me know if you frost or glaze it with anything!
Provided by the_cookie_lady
Categories Dessert
Time 1h50m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Beat margarine at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg substitute and beat well.
- Combine pumpkin and bourbon, stirring well. Combine flour and next 4 ingredients; add to margarine mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Mix after each addition.
- Sprinkle pecans over bottom of a 10-inch tube pan coated with cooking spray. Spoon batter over pecans. Bake @ 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center come out clean. Cool in pan 10 minutes. Remove cake from pan and cool completely on a wire rack.
Nutrition Facts : Calories 227.4, Fat 7.2, SaturatedFat 1.2, Cholesterol 0.2, Sodium 180.9, Carbohydrate 35.4, Fiber 0.7, Sugar 22, Protein 3.9
PUMPKIN POUND CAKE
From Taste of Home. A nicely spiced pumpkin pound cake; serve slices topped with a sweet walnut sauce.
Provided by Sweet Diva MJ
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- In a mixing 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.
- Pour into two greased and floured 9-in. x 5-in. x 3-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 from pans to wire racks to cool completely.
- 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.
Nutrition Facts : Calories 533.2, Fat 26, SaturatedFat 14.4, Cholesterol 139.1, Sodium 289, Carbohydrate 71.7, Fiber 1.4, Sugar 49.7, Protein 5.9
PUMPKIN SPICE POUND CAKE
This is an easy cake that mixes up in next to no time. Adapted from Lauren Chattman's recipe. I recommend making this recipe in the food processor; the texture does not come out quite right any other way. You can add ground cloves or other spices, or substitute pumpkin pie spice for the spices mentioned.
Provided by Chocolatl
Categories Dessert
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour a standard loaf pan.
- Preheat oven to 350°F.
- Combine first 7 ingredients in bowl of food processor and pulse a few times to mix.
- Add butter and one egg.
- Process until mixture is moistened.
- With machine running, add remaining ingredients, scraping bowl as necessary.
- Bake for 1 hour and 10 minutes, or until tester comes out clean.
- Cool in pan 10 minutes.
- Remove from pan and cool on rack.
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE
Make this easy delicious pumpkin cake for a fall gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
- In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 21 g, TransFat 0 g
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