Save on Pinterest

Pumpkin Spice Pound Cake

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.
  • Total Time
    Prep: 10 min. Bake: 1 hour 5 min. + cooling
  • Makes
    16 servings


  • 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
  • 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


  • 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
1 slice: 531 calories, 26g fat (14g saturated fat), 140mg cholesterol, 314mg sodium, 72g carbohydrate (51g sugars, 2g fiber), 6g protein.

Recommended Video


Click stars to rate
Average Rating:
  • 2124arizona
    Jun 24, 2017

    We love the flavor of the pound cake. We used pecans instead of walnuts here. The sauce is to die for!!!

  • Sophie L
    Jun 14, 2016

    Excellent pound cake - super elicious. I subbed 1-1/2 tsp. Penzey's Pie Spice for the cinnamon, ginger and cloves (Penzey's Pie Spice is a fantastic blend of 4 kinds of cinnamon, vanilla sugar, mace, ginger, nutmeg, anise seed and clove). I also reduced the sugar to 2-1/2 cups. This pound cake had great texture. I omitted the walnut sauce since I was taking it to a BBQ potluck and I didn't want to fuss with it after placing it on the buffet table.

  • bernief44
    Oct 25, 2015

    to kiersie - recipe states 1 CUP canned pumpkin. it doesn't matter what size can you buy, just use ONE CUP. P.S. it's DELICIOUS, LOVE IT.

  • kiersie
    Oct 25, 2015

    sounds delicious. I have not made it yet ... I have a question...what size can of pumpkin? A 28 ounce can or a 14 ounce one? I need to know this before I start. Might be a good idea to put sizes (or amounts in cups) in the ingredients instead of just saying can...duh...I was busy looking at all of the recipes posted for pumpkin cakes and I read this one 3 or 4 times before I posted my comment. It was not until after I hit post that I realized that it did say 1 cup in this recipe...just ignore the question I asked and laugh at my expense

  • twocans
    Nov 17, 2012

    This is a "DELICIOUS" pound-cake recipe! Extremely moist, and makes 2 loaves.

  • twocans
    Nov 17, 2012

    This is a "FABULISCIOUS" poundcake recipe! Extremely moist, and makes 2 loaves.

  • JillRMorrison
    Oct 2, 2012

    This was fantastic!! Loved it even more than pumpkin bread. Very easy to make.

  • sherylee63
    Jan 25, 2012

    No comment left

  • katiegilbert
    Nov 24, 2011

    Absolutely wonderful! My favorite holiday treat:)

  • misscleocat
    Aug 27, 2006

    No comment left