In this post: A delicious pumpkin pound cake recipe that’s perfect for 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.
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 this one: Sarah’s Pound Cake Recipe
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
- 2 1/2 cups sifted all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 stick (1/2 cup) butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup canned pumpkin
- 1 cup plain yogurt
- 1 cup chopped pecans
- 1 (3 ounce) package cream cheese, softened
- 1/2 teaspoon vanilla
- 2 cups sifted powdered sugar
- 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.)
- Beat the cream cheese and vanilla on low speed until fluffy.
- Slowly add in the powdered sugar until the mixture is spreadable.
- Note: Add a few drops of warm water to the icing if it starts getting too stiff.