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This Pumpkin Pound Cake is super moist and topped with a cream cheese frosting is the perfect dessert for fall. This is the BEST Pumpkin cake recipe!

Pumpkin Pound Cake

It’s finally pumpkin picking weather, filled with plaid scarves, cowboy boots, hayrides in apple orchards picking apples, and maple in all my recipes! Granulated maple sugar is the granulated form of pure maple syrup. If you can’t find it locally, you can order it from my parents farm or on Amazon. Maple sugar is delicious on buttered toast, French Toast, in your coffee, and sprinkled on bacon before you cook it in the oven.

If you are looking for the perfect pumpkin cake recipe – you’ve found it! Simple ingredients and super easy to make this delicious pumpkin cake!

How to make Pumpkin Cake:

This cake is super simple to prepare! You’ll only need simple ingredients and one bowl.

Step 1: Mix the granulated sugar, maple sugar, mashed pumpkin, eggs, oil, vanilla, sifted flour, baking soda, and salt in a large mixing bowl with a whisk or an electric hand mixer.

Step 2: Pour into two (9×5-inch) loaf pans lined with paper liners.

Step 3: Bake in a preheated 350 degree F oven for 60 minutes. Test with a toothpick when inserted comes out clean.

Step 4: Make the cream cheese frosting. Cover with plastic wrap and set aside as the pumpkin cake cools.

Or simply dust with powdered sugar, fresh whipped cream and a dusting of ground cinnamon.

These loaf pan liners are a life-saver! I keep them in stock all the time for any loaf cakes like Sour Cream Coffee Cake, Banana Bread, or Lemon Blueberry Pound Cake. Pound cakes and banana bread come out like a breeze with these babies! Paper pan liners help get cakes out of loaf pans easily. Order them here.

Now how good does this Pumpkin Cake look?! It’s the kind of cake that’s even better and more moist the second day!

How to cook a cake perfectly:

Remember each oven is different. It’s a good idea to use an oven thermometer to monitor the temperature.

Place the cake pans on a half sheet pan lined with parchment paper. Should any cake batter fall on the sheet pan, clean up is easy.

Carefully turn the cakes half way through the baking process. Be very careful not to move the pans too much or you chance the cakes falling.

Let cakes cool completely before removing them from the loaf pans. Loaf pan liners are a life-saver.

This Pumpkin bread is deliciously moist with just the right flavors of pumpkin spice. It’s the kind of cake that gets even more moist the second day. If you love this one, you’ll love my Easy Banana Bread too! This time of year I love anything apple or pumpkin, including Apple Fritters, Fried Apple Hand Pies, Apple Cider Doughnuts, Pumpkin Waffles, and Pumpkin Donuts.

Pumpkin cake topped with cream cheese frosting or simply dusted with powdered sugar is the perfect fall dessert. Place the frosted cake in the fridge to set the frosting or just indulge right away!

These cute little pumpkin candies can be found at Walgreens or Food Lion in the seasonal aisle. Or order them on Amazon.

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5 from 5 votes

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Pumpkin Pound Cake

Prep Time10 mins

Cook Time1 hr

This Pumpkin Pound Cake is super moist and topped with a cream cheese frosting is the perfect dessert for fall. This is the BEST Pumpkin cake recipe!

Course: Breakfast or Brunch, Dessert

Cuisine: American

Keyword: Pumpkin Cake, Pumpkin Pound Cake

Servings: 2 loaves

Calories: 2372kcal

Author: Jessica Robinson

Ingredients

Pumpkin Pound Cake

• 1 cup vegetable or canola oil
• 1 cup granulated sugar
• 1 cup granulated maple sugar
• 2 cups all-purpose flour (sifted)
• 2 cups mashed pumpkin
• 4 large eggs (room temperature)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract

Cream Cheese Frosting

• 1/2 cup vegetable shortening
• 4 ounces cream cheese
• 2 cups powdered sugar
• pinch salt
• 2-3 tablespoons whole milk

Instructions

Pumpkin Pound Cake

• Mix the granulated sugar, maple sugar, mashed pumpkin, eggs, oil, vanilla, sifted flour, baking soda, and salt in a large mixing bowl with a whisk or an electric hand mixer.
• Pour into two (9×5-inch) loaf pans lined with paper liners.
• Bake in a preheated 350 degree F oven for 60 minutes. Test with a toothpick when inserted comes out clean.
• Make the cream cheese frosting. Cover with plastic wrap and set aside as the pumpkin cake cools. Or simply dust with powdered sugar, fresh whipped cream and a dusting of ground cinnamon.

Recipe Notes

You can used canned pumpkin for this recipe!

Cupcakes:

Fill cupcake paper liners 2/3 full. Bake at the same temperature for about 20 minutes or until a toothpick when inserted comes out clean.

Bundt Cake:

This recipe will make one Bundt cake. Bake about 60 minutes or until a toothpick when inserted comes out clean.

Make Ahead:

This cake can be prepped a day ahead of time. Wrap in a twist tie baggie or cover with plastic wrap. Can be left on the counter or placed in the fridge if it’s hotter temperatures outside.

Nutrition

Calories: 2372kcal | Carbohydrates: 354g | Protein: 34g | Fat: 95g | Saturated Fat: 29g | Cholesterol: 486mg | Sodium: 1534mg | Potassium: 931mg | Fiber: 12g | Sugar: 241g | Vitamin A: 39503IU | Vitamin C: 10mg | Calcium: 251mg | Iron: 12mg

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