Autumn Pumpkin Pound Cake

This delicious pumpkin pound cake recipe is perfect to share with your family and friends this fall.

Fall is just around the corner and I'm so ready for pumpkin spice season and sweater weather, aren't you? We've had a bit of reprieve from the hot weather this weekend and it has put me in the mood to bake. So I'm sharing an autumn pumpkin pound cake with you today that has all the rich flavors of fall. 

What do you need

Grab some ingredients and let's make this easy pumpkin pound cake.

Ingredients

• 2 ½ cups sifted all purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 stick ½ cup butter
• 1 ½ cups granulated sugar
• 3 large eggs
• ½ cup canned pumpkin
• 1 cup plain yogurt
• 1 cup chopped pecans

For the icing

• 1 3 ounce package cream cheese, softened
• ½ teaspoon vanilla
• 2 cups sifted powdered sugar

How to make

This cake is a sweet way to savor the flavors of pumpkin and pecans and is real easy to put together and bake. It's very moist and keeps well for several days. 

Instructions

1. Preheat oven to 325 degrees and grease a bundt cake pan. (I use Baker's Joy.)
2. Mix together the flour, salt, baking soda, baking powder, and cinnamon and set aside.
3. Using a mixer, beat together the butter and sugar until fluffy.
4. To this mixture, add 1 egg at a time.
5. Next add and mix together half of the flour mixture, pumpkin, and yogurt.
6. Then add the rest of the flour mixture.
7. Stir in the chopped pecans.
8. Bake at 325 degrees for 50-55 minutes.
9. Cool on a rack for 10 minutes and cool completely before icing (if desired.)

For the icing

1. Beat the cream cheese and vanilla on low speed until fluffy.
2. Slowly add in the powdered sugar until the mixture is spreadable.

I found the recipe in one of my mother's old cookbooks so this recipe has stood the test of time. As it is baking, it fills the house with the most wonderful aromas. 

I could hardly wait until it cooled just a bit for me to sample it! Although it is called a pound cake, it did not have the dense texture of a traditional pound cake. If you'd like a recipe for one of those, try sarah's pound cake recipe.

This Autumn Pumpkin Pound Cake is more like a coffee cake, which by the way, is wonderful with a cup of coffee or hot tea.  

The original recipe called for an icing, which I have included in the printable version of this recipe. But since we prefer less sweet things, I found the perfect compliment was a bit of sweetened whipped cinnamon cream. 

I was thinking that this Autumn Pumpkin Pound Cake would be very much appreciated in lunch boxes for the kiddos. Save a bit of it yourself, though, to savor after the morning rush! 

Autumn Pumpkin Pound Cake

📋 Recipe

Autumn Pumpkin Pound Cake

Jane Windham

A delicious, moist pumpkin pound cake that is perfect for fall!

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

cooling time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 16 slices

Calories 348 kcal

Ingredients

  

1x2x3x

• 2 ½ cups sifted all purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 stick ½ cup butter
• 1 ½ cups granulated sugar
• 3 large eggs
• ½ cup canned pumpkin
• 1 cup plain yogurt
• 1 cup chopped pecans

For the icing

• 1 3 ounce package cream cheese, softened
• ½ teaspoon vanilla
• 2 cups sifted powdered sugar

Instructions

 

• Preheat oven to 325 degrees and grease a bundt cake pan. (I use Baker's Joy.)
• Mix together the flour, salt, baking soda, baking powder, and cinnamon and set aside.
• Using a mixer, beat together the butter and sugar until fluffy.
• To this mixture, add 1 egg at a time.
• Next add and mix together half of the flour mixture, pumpkin, and yogurt.
• Then add the rest of the flour mixture.
• Stir in the chopped pecans.
• Bake at 325 degrees for 50-55 minutes.
• Cool on a rack for 10 minutes and cool completely before icing (if desired.)

For the icing

• Beat the cream cheese and vanilla on low speed until fluffy.
• Slowly add in the powdered sugar until the mixture is spreadable.

Notes

Note: Add a few drops of warm water to the icing if it starts getting too stiff.

This cake is just as good without the icing, especially if you are conserving calories or sugar!

Nutrition

Serving: 1sliceCalories: 348kcalCarbohydrates: 51.9gFat: 14gSaturated Fat: 5.8gSodium: 194mg

Keyword easy bundt cake

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