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Favorite Recipes: Pumpkin Pound Cake

Recipe Author

Name: Denise F. (pixiedust)
Total Recipes: 4



Pumpkin Pound Cake

Dish: Snacks
Dish Type: Other
Cooking Method: Baked
Difficulty: 1 / 10
Servings: 16
Prep Time: 20
Cook Time: 1 hour


  • 1 cup butter, softened
  • 1 16 ounce container light brown sugar
  • 6 eggs
  • 3 cups all purpose unbleached flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspooon baking powder
  • 1 cup buttermilk
  • 1 cup cooked, pureed pumpkin
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1/4 cup pecans, chopped
  • 2 tablespoons light brown sugar
    1. Preheat oven to 350 degrees. Cream butter. Add sugar, beating well. Add eggs one at a time, beating well after each addition.
    2. Combine flour, salt, soda and baking powder. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pumpkin and flavorings.
    3. Grease a bundt pan well and flour. Mix the brown sugar with the pecans and sprinkle into the pan. Pour batter over the sugar/nut mixture. DO NOT STIR.
    4. Bake approximately 1 hour but start checking after 50 minutes by inserting wooden skewer. Cool in pan 10 minutes. Unmold and drizzle with glaze.
    5. GLAZE:
    6. 2 cups 10 X sugar
    7. 2 tablespoons butter melted
    8. 3 tablespoons cream
    9. 1 teaspoon vanilla
    10. Mix and drizzle over cake.

    Try this cake on Pumpkin haters! Good enough without the glaze! Original recipe found in the Mobile Botanical Gardens cookbook.

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