This Pumpkin Pound Cake is one of our favorite Fall cakes. It’s super easy to make and delicious. If you love pumpkin you will love this simple cake. We love a good pound cake and have a few on our website but this may be the favorite one when the Fall season hits. It would be a great addition to any holiday gathering.

Pumpkin Pound Cake Ingredients Needed:

All purpose flour

White Granulated Sugar

Brown sugar

Butter

Eggs

Baking soda

Pumpkin spice

Vanilla Extract

Ground all spice

15 ounce can of real pumpkin – I use Lilly’s. Not the pumpkin pie MIX but just a can of 100% pumpkin

As you can see from the photos I just sprinkled this cake with powdered sugar. This cake has lots of flavor and is very moist and easily a cake you can make a few days in advance. If you do decide to make it in advance you can sprinkle it with the powdered sugar before serving.

If you do want to add a frosting, I do believe that cream cheese frosting and pumpkin go very well together! Here is our recipe for cream cheese frosting.

I used unsalted butter in this recipe, but you can use either, since this recipe doesn’t have added salt. Also I have never had an issue with this cake sticking but bundt pans can be tricky. I spray my pan with baking spray and I also let it sit for 10 minutes before removing it from the pan.

“This cake came out perfect! We love anything pumpkin and I am so glad I tried this recipe. Like you said, it gets better with time. I plan to make it for Thanksgiving!” – Judy

Full printable recipe in recipe card below.

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Pumpkin Pound Cake

Judy Yeager

This easy pumpkin pound cake is perfect to enjoy for Thanksgiving. It's even better the next day so you can definitely make this one in advance. Great with or without frosting. This is a wonderful pumpkin recipe.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Course Cake

Cuisine American, southern

Servings cake

Ingredients

3 cups of all purpose flour
1 1/2 cups of sugar
1 cup of brown sugar
1 cup of melted butter unsalted
3 eggs
2 teaspoons of baking soda
1 teaspoon of pumpkin spice
1 teaspoon of vanilla
1/4 teaspoon of ground all spice
1 15 ounce can of real pumpkin I use Lillys 100 real pumpkin. This is NOT the pumpkin pie mix.

Instructions

Preheat oven to 350 and spray bundt pan. Using a mixer, mix sugar (white and brown) and melted butter together.
Add eggs one at a time, continue mixing.
Add in flour, baking soda, pumpkin spice, all spice, vanilla and pumpkin. Mix well
This will be a thick heavy batter. Pour evenly into sprayed bundt pan. Mine was 3/4 full.
Bake for 60 - 65 minutes or until it tests done.
Let sit in pan 10 minutes then remove.

Notes

I spray my pan with bakers spray to keep it from sticking. Bundt pans can be tricky but I've never had this cake stick.

Keyword Pumpkin Pound Cake

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12 Comments

Patricia says:

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Can I make this Pumpkin poundcake with my homemade Pumpkin Puree.

1. Anne Walkup says:
  
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  I think you probably could, but can’t say for sure, as I have never tried it.
  
Maggie says:

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Fantastic cake! Everyone loved it. The recipe has now been shared many times and the cake will be made over and over again.
Thank you

1. Anne Walkup says:
  
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  YAY!!! SO glad you enjoyed it!!
  
Kari says:

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Made this over the weekend and it was fantastic! Everyone loved it! Thank you for another wonderful recipe.

Wendy says:

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Delicious cake!! My family loved it.

1. The Southern Lady says:
  
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  Wonderful!!!
  
Lisa williams says:

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Looks good

Mj says:

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I have made this cake many times. I’ve also tried it with every kind of cake mix. The best is butter pecan and the lemon one is good too. Just wanted to let you know it’s good with any variety of cake.

1. The Southern Lady says:
  
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  I’ve never made this cake with a cake mix. Glad you enjoyed it 🙂
  
Tammy Laubach says:

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Can I use salted butter in this recipe? Love your recipes I use so many of them.

1. The Southern Lady says:
  
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  Yes, I think it will be ok,Tammy.

PUMPKIN POUND CAKE