PUMPKIN CAKE AND POUND CAKE RECIPES

PUMPKIN POUND CAKE RECIPE | SOUTHERN LIVING

Pumpkin Pound Cake Recipe | Southern Living image

Best enjoyed with a cup of coffee or scoop of vanilla ice cream.

Provided by Melissa Gray

Total Time 3 hours 25 minutes

Number Of Ingredients 16

Ingredients

Baking spray with flour
3 cups (about 12 ¾ ounces) all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon kosher salt
1 cup (8 ounces) unsalted butter, softened
1?¾ cups packed light brown sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup canned pumpkin (from 1 [15-ounce] can)
½ cup sour cream
¼ cup unsalted butter
2 tablespoons pure maple syrup
1 tablespoon heavy whipping cream
6 tablespoons powdered sugar, sifted
2 tablespoons roughly chopped toasted pecans

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.

PUMPKIN POUND CAKE | RECIPE RECIPE | LAND O’LAKES

Pumpkin Pound Cake | Recipe Recipe | Land O’Lakes image

Pumpkin pie goodness in a delicious pound cake. This simple pound cake recipe uses pumpkin pie spice and the convenience of canned pumpkin to create the flavors of fall.

Provided by Land O'Lakes

Categories Pound Pumpkin Sweet Baking Creating New Traditions Making It Photo-Ready Vegetable Cake Dessert

Total Time 0 minutes

Prep Time 20 minutes

Yield 16 servings

Number Of Ingredients 17

Ingredients

Pound Cake
3 3/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/2 cups Land O Lakes® Butter softened
6 large Land O Lakes® Eggs
1 (15-ounce) can pumpkin
3/4 cup milk
Glaze
1 3/4 cups powdered sugar
4 ounces cream cheese, softened
3 to 4 tablespoons Land O Lakes® Half & Half
1 tablespoon Land O Lakes® Butter softened
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 490 calories, FatContent 23 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 125 milligrams, SodiumContent 540 milligrams, CarbohydrateContent 64 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 7 grams

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