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The buttermilk-pumpkin pound cake on a wooden cake stand with a pumpkin in the background and fall-themed napkin.

Buttermilk-Pumpkin Pound Cake


  • Author: Amanda McGrory-Dixon
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: About 12-16 servings 1x

Description

Rich, decadent and dense, this buttermilk-pumpkin pound cake is a welcome addition to any holiday dessert table. Each bite is perfectly moist and full of our favorite fall flavors. Plus, this pound cake features simple ingredients, and it’s easy to make sure for even the novice baker.


Scale

Ingredients

3 cups flour, plus more for dusting
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg, preferably freshly grated
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon salt
2 cups packed dark brown sugar
1 cup white sugar
1 cup butter, softened
2 teaspoons vanilla extract or paste
7 eggs, room temperature
1 cup buttermilk
1 (15)-ounce can pumpkin puree


Instructions

  1. Heat oven to 325 degrees. In a mixing bowl, stir together the flour, spices and salt. Sift into another bowl.
  2. Add the dark brown sugar, white sugar, butter and vanilla extract to a separate large mixing bowl. Using a stand or hand mixer, cream the ingredients over medium-high speed until light and fluffy, about five minutes. If using a hand mixer, it might take an extra minute or so. From time to time, scrape the butter off the side of the bowl to ensure everything is well-incorporated.
  3. Beat in the eggs one at a time. Once you beat in all the eggs, add about 1/2 cup of the flour into the batter and beat until combined on low speed. Beat in a splash of the buttermilk. Repeat the process until both are fully incorporated into the batter, ending with the buttermilk. Beat in the pumpkin puree.
  4. On medium-high speed, beat the batter for five minutes with a stand mixer or about six to eight minutes using a hand mixer. The batter will be thick and fluffy.
  5. Grease and flour a 12-cup bundt pan. The flour makes a big difference in keeping the finished cake from sticking, so don’t skip this step. Pour in the batter and smooth on top.
  6. Bake for 30 minutes. Loosely tent the top of the bundt pan with foil to prevent excessive browning. Continue to bake until a long skewer comes out clean, about 40 more minutes. Allow to cool in the pan for an hour or up to two hours. Run a knife along the edge of the bundt pan to loose the cake. Invert on a wire rack to finish cooling.
  7. Move to a cake stand when ready to serve. Store under a cake dome to create an airtight environment. If desired, serve with bourbon caramel or your favorite ice cream, such as this butterscotch ice cream with candied pecans or bourbon-pumpkin ice cream. Enjoy!

Notes

  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Keywords: buttermilk-pumpkin pound cake, pumpkin pound cake