Pumpkin pound cake is so perfect for this time of year. It is full of the seasonal flavor of pumpkin with a yummy cream cheese frosting. Not just delicious but so pretty served on your Thanksgiving dessert table.Pumpkin Pound Cake Recipe
INGREDIENTS:
- 1 cup butter, softened
- 3 cups sugar
- 5 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon apple pie spice
- 2 cups cooked mashed pumpkin (may use canned)
- 1/3 cup rum
DIRECTIONS:
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.
Cream Cheese Frosting Recipe
INGREDIENTS
- 2 3/4 cups confectioners sugar
- 4-oz softened cream cheese
- 1 tsp vanilla
- 1 Tbs milk
- dash salt
- Toasted pecans for topping, if desired
In mixer, combine all ingredients and mix until creamy. Spread on cooled cake. Top with 1/4 cup toasted pecans. Store cake in refrigerator.
You might also like…
Our Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.
YUM! That looks so good.
I agree with yum yum above, looks delicious, and I do love pumpkin anything. Have a great weekend.
Jeannie
This recipe looks so delicious! Thanks so much for sharing!
Hugs,
Jody
This looks and sounds so delicious, already copied it, thanks for sharing.
Blessings,
Sue
What a wonderful looking dessert! I'm always amazed at your photography. It looks like it's straight out of a food magazine or cookbook. I'm so jealous.
S M A S H I N G L Y Delicious!!!!
Yummy. That looks really good. It puts me in the fall mood.
How do you stay so trim? This looks delicious, will be snagging this recipe
Everything you make Lorraine looks sooooooooo good, and this cake is definitely no exception.
The texture is moist and I just want to grab that slice!
Can you please Fed Ex a piece of this to me ASAP? It looks amazingly wonderful!
xo
Pat
That looks really good. I love this time of year when all the pumpkin recipes start showing up
Your cake looks delicious! =)
Pinning to save!
Lorraine, this cake sounds so delicious and it is a beautiful cake. Perfection. Love the adding rum in the pumpkin. xo
This sounds great! Especially on a damp rainy day-enjoy:@)
I'll bring the coffee. This looks fabulous. I love all things pumpkin and this would be my favorite snack.
What a delicious looking cake for Autumn!
Hi Lorraine, This is such a pretty, fallish cake! I am going to attempt it and hope it looks half as good as yours! Thank you.
This is so yummy looking; I bet you could make mud pies look tasty. You would be a wonderful food photographer.
Oh my Lorraine, this looks so good! Of course, I had to pin it to my Thanksgiving Pinterest board. I love all things pumpkin.
Blessings and love,
Debbie
I love how moist the inside of the cake appears in the photos. I want this cake right now! It looks amazing!