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Pumpkin Pound Cake

Today I’m baking delicious, moist Pumpkin Pound Cake. This cake is great for loaf style cakes and for layered cakes, too. Like this pretty Mums Fall Cake below.

Pumpkin pound cake decorated with piped buttercream flowers.


Baked cake on a cooling rack.


For the best results all the ingredients should be at room temperature.

  • unsalted butter at room temperature
  • granulated sugar
  • brown sugar
  • sour cream
  • pumpkin puree
  • large eggs at room temperature
  • Vanilla Extract
  • cake flour
  • baking powder
  • Spices : cinnamon, ground ginger, freshly zested nutmeg, ground cloves
  • mini chocolate chips(optional)
Ingredients for a pound cake in small bowls on a kitchen counter.


If you don’t have all the individual spices on hand you can most definitely use pumpkin pie spice instead.

I like to measure all the spices along with baking powder into a small dish., (step ). Then pour them into the flour and sift or whisk well till combined, (steps 2-3).

Blue bowl with a mesh sieve on top of it, with flour and spice inside of the sieve.


If you are not sure if your butter is at room temperature use my guide to room temperature.


Cream butter, granulated sugar and brown sugar at medium speed until well blended and fluffy, about 5 minutes, (steps 1-3).

White granulate sugar, brown sugar and butter in a bowl of stand mixer.


In this recipe I use pumpkin puree along with sour cream.

On medium speed gradually beat in sour cream and pumpkin puree. Scrape down the bowl few times to be sure all is well blended, beat about 2-3 minutes, (steps 1-4).

Adding sour cream and pumpkin puree into a mixer bowl.


Break all the eggs into a bowl, add Vanilla Extract, (step 1). Now on low speed, gradually and alternating beat eggs with vanilla and flour mixture into the pumpkin butter mixture, (steps 2-4). Scrape down the bowl as needed, (step 5). Beat on low speed until no more flour and egg streaks are visible, (steps 6-8). The whole process should take about 2 minutes or so.

TIP : Try not to overbeat as it can results in large air pockets in the baked cake.

Beating eggs and flour into butter sugar mixture to make a cake batter.


Prepare baking pans : butter and line the bottom of each pan with a parchment round. Then butter again and dust with flour. Shake out the excess flour.

Divide cake batter into 3-6 inch pans. Smooth out the top.

TIP : If you’d like you can make Chocolate Chip Pumpkin Pound Cake, too. For example: fill 2-6 inch cake pans with a plain pumpkin pound cake batter (steps 1-3). And into the rest of the batter fold in 1/4 cup of chocolate chips tossed with 1 teaspoon of flour. Pour chocolate chip pound cake batter into the 3rd-6 inch cake pan, (steps 4-8). If you want to add chocolate chips to the whole batch, use 3/4 cup chocolate chips and 1 tablespoon flour

Pouring cake batter into a cake pan, stirring chocolate chips into leftover cake batter.


Bake 3- 6 inch cakes in the preheated oven at 330F, for about 35-45 minutes or until toothpick inserted in the center comes out clean. Depends on the oven. If cakes are brownin

If using a bundt cake(12cup) pan it will take closer to 1 hour – 1 hour 15 minutes.

Smoothing the top of the unbaked batter in a cake pan.

Baked pumpkin pound cake in cake pans.


To bake pumpkin pound cake you can use loaf pans, round pan, bundt cake pan and even a rectangular baking pan.

1 batch bundt cake pan (12 cup)
1 batch3 – 6 inch cake pans
1 batch2 – 8 or 9 inch cake pans
1 batch2 – 9×5 inch loaf pans
1 1/2 batch1 rectangular pan 9×13
Pumpkin Pound Cake
Prep Time
20 mins
Cook Time
35 mins
Bundt Cake Baking Time
1 hr 15 mins
Course: Cake, Dessert
Cuisine: American
Keyword: pound cake, pumpkin cake, pumpkin pound cake
Servings: 15
Hanielas.com: Hani Bacova
  • 2 sticks sticks unsalted butter at room temperature (226grams)
  • 1 1/4 cup granulated sugar
  • 1 cup packed brown sugar
  • 2/3 cup sour cream, room temperature
  • 1 cup pumpkin puree
  • 6 eggs, at room temperature
  • 1 tbsp Vanilla extract
  • 3 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly zested nutmeg
  • 1/4 tsp ground cloves
Chocolate Chips – optional
  • 1/2 cup mini chocolate chips -optional
  • 1 tbsp flour -optional
Oven Temperature
  1. Preheat oven to 330F.

Baking Pan
  1. 1 bundt cake pan(12cup) – brushed with very soft butter and dusted with flour. Shake of the excess flour over the kitchen sink.

    3 – 6 inch cake pans, greased and lined with a parchment, greased and floured.

    2 – 8 inch cake pans

Dry Ingredients
  1. In a large bowl sift together cake flour ( 3cup and 1/2cup), cinnamon (2tsp and 1/2tsp), ground ginger (1/2tsp), freshly zested nutmeg (1/2tsp), ground cloves (1/4tsp), salt (1/2tsp) and baking powder (1tsp and 1/2tsp). Set aside.

Eggs and Vanilla
  1. In a small whisk together eggs (6eggs) and Vanilla Extract (1tbsp).

Chocolate Chips – optional
  1. Mini chocolate chips are optional. Toss mini chocolate chips (1/2 cup) with flour (1tbsp). Set aside

Pumpkin Pound Cake Batter
  1. With a stand mixer or hand held mixer on medium-high speed cream butter (2sticks, 1cup, 226grams) with granulated sugar (1cup and 1/4cup) and brown sugar (1cup packed) until creamy, about 5 minutes.

  2. Then lower the speed of your mixer to low and gradually add room temperature sour cream (2/3cup). Increase the speed and beat well until combined, scrape down the bowl to make sure sour cream is well blended in.

  3. Then gradually, again on low speed and in 2 additions add thick canned pumpkin puree (1cup). Increase speed to medium and beat for 1-2 minutes until well blended together. Again scrape down the bowl to make sure all of the pumpkin puree is incorporated well with the rest of the ingredients.

  4. Now turn the mixer to low speed and add in flour alternating with an egg mixture. Give the mixer few folds by hand with a spatula to make sure all is well blended and mixture is homogeneous. Gently fold in mini chocolate chips tossed with flour.(if using, chocolate chips are optional)

  1. Spoon the pumpkin pound cake batter into a prepared bundt cake pan or divide batter into 3 – 6 inch cake pans, or 2 – 8 inch pans

  2. Bake 3- 6 inch cakes in the preheated oven at 330F, for about 35 minutes or until toothpick inserted in the center comes out clean. Depends on the oven.

    If using a bundt cake(12cup) pan it will take closer to 1 hour – 1 hour 15 minutes.

Recipe Notes

1. CAN I USE THIS CAKE TO MAKE LAYERED CAKES? – Yes. I used this cake to make my  Buttercream Mums Burlap Wreath Cake.


2. WHAT KIND OF GLAZE RECIPE WOULD RECOMMEND FOR A BUNDT CAKE? – I’d recommend Maple Butter Glaze and chopped roasted pecans on the top.


3. CAN I ADD PECANS TO THE CAKE BATTER? -Sure. Chop the pecans and toss them with little bit flour. Fold them into the batter last.

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