Pumpkin Pound Cake
How have we never made a classic Pumpkin Pound Cake for our recipe section? Today is the day!
This rich, moist cake is bursting with the flavors of fall- nutmeg, cinnamon, & ginger, brown sugar, and pumpkin- all topped with a buttery pecan streusel that adds just the right amount of crunch. We're so glad to have another fall cake recipe for our collection!
Table of Contents
Why we Love It
This Pumpkin Pound Cake recipe is very easy to follow, can be thrown together in no time, and is perfect for any fall occasion, from cozy potlucks to the Thanksgiving dessert table. As an added bonus, pound cakes freeze beautifully- as a whole cake or by the slice!
Ingredients at a Glance
You can find the full ingredient list at the bottom of this post. Here is a quick look at our key players!
Unsalted Butter (We add the salt separately)
Brown Sugar and White Sugar add moisture and flavor
Warm Spices - Nutmeg, cinnamon, and ginger are perfect with pumpkin!
Canned Pumpkin Puree (Not Pumpkin Pie Filling) We like Libbys brand.
Milk (We use 2 percent or whole milk)
Baking Powder & Salt
Cake Flour makes for an extra tender cake thanks to the lower protein content.
*The Pecan Streusel is an optional step but we highly recommend it! It adds another layer of flavor and a bit of crunch. (Butter, cinnamon, brown sugar, flour, a pinch of salt, and finely chopped pecans)
Recipe FAQs
Let's Make the Cake!
You can find the full, printable recipe for this Pumpkin Spice Pound Cake at the bottom of this post. Here's a look at our steps!
Streusel Topping
First, we prepared the simple pecan streusel topping. It is a combination of melted (and cooled) butter, brown sugar, flour, cinnamon, a pinch of salt, and finely chopped pecans.
Helpful Hint! You don't want the butter to be too warm when you combine ingredients or it will melt the sugar and you won't have the crumbly texture that we are looking for. (If you realize the butter is too warm, pop the bowl in the refrigerator for a few minutes).
For the Pumpkin Pound Cake Batter
- Mix the softened butter until smooth, then add the brown and white sugar and cream until lightened and fluffy- we mixed ours on medium for five minutes.
- Next, add in the eggs, one at a time, mixing after each addition until blended.
- Wet Ingredients- Add the canned pumpkin, vanilla, and milk to a medium sized bowl and stir to combine. Set Aside.
- Remaining Dry ingredients- Combine the cake flour, baking powder, and spices and set aside.
- With the mixer on low speed, add the dry and wet ingredients alternately, to the creamed butter and sugar mixture. Start and finish with the dry ingredients, and mix just until combined.
- Scoop the batter into the prepared cake pan. Sprinkle the top with the streusel topping. Into the oven it goes.
- Once done, allow to cool for ten minutes in the pan (on a cooling rack if you have one) before turning out.
More Fall Cakes
We've made so many fall cakes over the years! In addition to today's Pumpkin Pound Cake, make sure to check out other favorites like Apple Pecan Bundt Cake, Chai Cake, Sweet Potato Cake, and so many more!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Pumpkin Pound Cake
Ingredients
For the Pecan Streusel Topping
- ½ cup finely chopped pecans
- ½ cup light brown sugar (100g)
- ¼ cup unsalted butter (This is the equivalent of half a stick)
- ½ cup flour (we used cake flour since that is what we had out for the cake batter.)
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
For the Cake Batter
- 3 sticks unsalted butter, softened (339g) (This is 1 ½ cups)
- 2 cups sugar (400g)
- 1 cup light brown sugar (200g)
- 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes to speed up the process).
- 3½ cups cake flour (399g) We used Swan's Down.
- ½ teaspoon baking powder (2g)
- ½ teaspoon salt (3g)
- ½ teaspoon nutmeg (1g)
- 2½ teaspoons ground cinnamon (5g)
- ½ teaspoon ground ginger (1g)
- 1¼ cup Pumpkin Puree (We use Canned) (This is approximately 11 oz- We use Libby's brand)
- ⅓ cup milk
- 1 Tablespoon vanilla extract (12g)
Instructions
- Grease and flour a tube pan. (Ours has a 12 cup baking capacity).
- Preheat the oven to 325℉
For the Streusel Topping
- Melt the butter in a small bowl and set aside to cool for 10-15 minutes until no longer warm to the touch. (Refrigerate for a few minutes if you'd like to speed up the process).
- In a medium sized bowl, combine the dry ingredients for the topping (brown sugar, flour, pecans, salt, cinnamon). Drizzle the cooled butter on top of it and using a fork, combine the ingredients until flour is absorbed and the mixture is crumbly. Set aside.
For the Cake
- Dry Ingredients-- In a separate bowl whisk the cake flour, baking powder, cinnamon, ginger, nutmeg and salt to combine, set aside for later.
- Wet Ingredients- In a medium bowl, Combine the 1¼ cup pumpkin puree, ¼ cup milk, and vanilla. Set Aside for later.
- Using an electric mixer (paddle attachment if using a stand mixer), mix the butter in your mixing bowl on medium speed until smooth. Next, gradually add the white and brown sugar and mix until light and fluffy for 4-5 minutes.
- Add the eggs one at a time to the butter & sugar mixture, blending after each until the yolk is incorporated.
- With the mixer on low speed, add the flour mixture alternately with the pumpkin puree mixture to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet. Mix just until combined.
- Scoop the Batter into the prepared bundt pan. Sprinkle with the pecan streusel topping and place in the oven.
- Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary depending on the type of pan, oven, etc. Peek in as the end time approaches and adjust as needed.
- Allow to cool in the pan for 10 minutes before turning out.
- The cake can be stored at room temperature in an airtight container, under a cake dome, or in a bakery box. This cake freezes nicely also. (See notes for details).