Best Fall Favorite Pumpkin Pound Cake Recipes

FALL-FAVORITE PUMPKIN POUND CAKE

Fall-Favorite Pumpkin Pound Cake image

I serve this with a scoop of coffee ice cream and top everything with fresh whipped cream. Ultimate comfort food!

Provided by Michele in NJ

Categories Dessert

Time 1h15m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) package yellow cake mix
1/2 cup vegetable oil
3 eggs
1/4 cup water
1 (15 ounce) can pumpkin
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup sugar
1/2 cup chopped nuts (optional)

Steps:

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

Nutrition Facts : Calories 409.2, Fat 18.4, SaturatedFat 2.8, Cholesterol 64.5, Sodium 356.9, Carbohydrate 58, Fiber 0.9, Sugar 37.8, Protein 4.6

PUMPKIN SPICE POUND CAKE

Pumpkin Spice Pound Cake image

I enjoy baking from scratch and sharing my treats with others. This recipe for nicely spiced pumpkin pound cakes one I've come to rely on. It's impossible to resist a slice topped with the sweet walnut sauce.

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

1-1/2 cups butter, softened
2-3/4 cups sugar
6 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin
WALNUT SAUCE:
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup corn syrup
2 tablespoons butter
1/2 cup chopped walnuts
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 350°. In a bowl, cream butter and sugar until fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined. , Pour into two greased and floured 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing form pans to wire racks to cool completely., For sauce, combine brown sugar, cream, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over the cake.

Nutrition Facts : Calories 531 calories, Fat 26g fat (14g saturated fat), Cholesterol 140mg cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.