Each delicious bite of this pumpkin pound cake is perfectly moist and full of our favorite fall flavors and warm spices. It's sure to be your new favorite fall dessert.
Flour Cinnamon Ginger Nutmeg Cloves Allspice Baking powder Baking soda Salt Dark brown sugar White sugar Butter Vanilla extract Eggs Buttermilk Pumpkin purée
Heat oven to 350 degrees. In a mixing bowl, stir together the flour, spices and salt. Sift into another bowl.
Add the dark brown sugar, white sugar, butter and vanilla extract to a separate large mixing bowl. Beat until light and fluffy.
Beat in the eggs one at a time. Once the eggs are fully incorporated, alternate between adding the flour mixture and buttermilk.
Stir in the pumpkin purée just until combined. The pumpkin pound cake batter is now ready for baking.
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.
Bake for 55-60 minutes. The cake is ready when a long skewer comes out clean. Allow to cool in the pan for an hour before removing.
When you need the ultimate fall dessert, try this buttermilk-pumpkin pound cake. This easy but delicious fall bundt cake always impresses, no matter the occasion.
The cake was delicious and my family liked it so much. I made a cream cheese caramel frosting, with the homemade caramel glaze drizzle done the side. It was a gourmet cake for sure.