Fall Favorite Pumpkin Pound Cake Recipes

PUMPKIN POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
• Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl. Set aside.
• Combine sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with milk; beat at low speed until well mixed.
• Spoon batter into prepared pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
• Combine powdered sugar, cream cheese, 3 tablespoons half & half, 1 tablespoon butter and vanilla in medium bowl; beat until well mixed, adding remaining half & half, if needed, to reach desired consistency. Glaze cooled cake.

MOIST PUMPKIN TUBE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

FALL-FAVORITE PUMPKIN POUND CAKE

Steps:

• Mix batter using ingredients in the order given.
• Beat for 3 minutes.
• Pour into greased tube pan.
• Bake 1 hour at 350 degrees.

PUMPKIN POUND CAKE

Steps:

• Prepare the Cake: Preheat oven to 325°F. Coat a 12-cup Bundt pan with baking spray. Whisk together flour, baking powder, pumpkin pie spice, and salt in a medium bowl.
• Beat together butter and brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, about 2 to 3 minutes. Reduce mixer speed to medium-low and add eggs, one at a time, beating until just combined after each addition; add vanilla and continue beating until just combined, about 15 seconds. Reduce mixer speed to low, and gradually add flour mixture alternately with pumpkin and sour cream, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan, and spread into an even layer.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 to 60 minutes. Let cool in Bundt pan on wire rack, 15 minutes. Loosen sides of cake gently with an offset spatula. Invert cake onto wire rack, and let cool completely, about 1 hour, 30 minutes.
• Prepare the Glaze: Heat butter, maple syrup, and cream in a small saucepan over medium-low, stirring occasionally, until butter is melted. Remove from heat. Add powdered sugar to butter mixture and whisk until smooth, about 15 seconds. Let glaze cool at room temperature for 15 minutes. Pour cooled glaze over cake, and sprinkle with pecans. Let stand at room temperature until glaze is set, about 15 minutes, before serving.

FALL PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9X13 inch pan.
• In a large bowel mix eggs, oil, pumpkin, and sugar well.
• Add the remaining ingredients and mix well.
• Pour into pan.
• Bake for 30 minutes, or until the middle springs back when touched.
• Let cool, then ice, and add candy corn for decoration.

PUMPKIN POUND CAKE

Steps:

• In a mixing bowl, beat butter using an electric mixer on medium speed for about 2 minutes or until soft and creamy.
• Gradually add in sugar, beating at medium speed 5-7 minutes.
• Add in eggs, one at a time, beating just until yellow disappears.
• In another bowl, combine flour and the next 6 ingredients.
• In another bowl, combine the pumpkin and rum.
• Add the flour mixture to the creamed mixture alternately with the pumpkin mixture, beginning and ending with the flour mixture.
• Mix at lowest speed just until blended after each addition.
• Transfer batter into a greased and floured 10-inch tube pan.
• Bake in a 325° oven for 1 hour and 25-30 minutes or until a pick comes out clean.
• Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely on wire rack.