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autumn pumpkin pound cake

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
Cook Time 55 minutes
cooling time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 348 kcal

Ingredients
  

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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