Cakes & Cupcakes

Pumpkin Spice Pound Cake

recipe-pumpkin-spice-pound-cake-1

Cook Time: 1 Hour, 35 Minutes

Yield: 16 slices

recipe-pumpkin-spice-pound-cake-1

Ingredients

Cake

  • 2 3/4 C. sugar
  • 1 1/2 C. butter, softened (no substitutions)
  • 2 tsp. Spice Islands® Pure Vanilla Extract, pure
  • 6 eggs
  • 3 C. all-purpose flour
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/8 tsp. salt
  • 1-1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. Spice Islands® Ground Nutmeg
  • 1/4 tsp. Spice Islands® Ground Cloves
  • 1/2 tsp. Spice Islands® Ground Ginger
  • 1 C. canned pumpkin

Caramel Pecan Topping

  • 2 Tbsp. butter
  • 1 C. brown sugar
  • 1/2 C. whipping cream
  • Spice Islands® Ground Saigon Cinnamon
  • 1/4 C. Maple Grove Farms® Pure Maple Syrup
  • Dash salt
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 C. chopped pecans

Directions

  1. Preheat oven to 350°F.
  2. Generously grease and flour a 12 C. fluted tube pan.
  3. Beat sugar and butter in a large bowl with electric mixer until light and fluffy.
  4. Add vanilla; add eggs one at a time, beating well after each.
  5. Combine flour, baking powder, salt and spices; mix well.
  6. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition.
  7. Pour into prepared pan.
  8. Bake for 65 to 75 minutes or until toothpick inserted in center of cake comes out clean.
  9. Cool in pan 15 minutes.
  10. Invert onto serving plate.
  11. Cool completely.
  12. Combine brown sugar, cream, maple syrup, butter and salt in a medium saucepan.
  13. Bring to a boil over medium heat, stirring constantly.
  14. Reduce heat to low, simmer 5 minutes, stirring constantly.
  15. Remove from heat, stir in cinnamon, vanilla and pecans.
  16. Serve warm over cake.
  17. Top with whipped cream, if desired.

Pumpkin Spice Pound Cake

recipe-pumpkin-spice-pound-cake-1

Cook Time: 1 Hour, 35 Minutes

Yield: 16 slices

Ingredients

Cake

  • 2 3/4 C. sugar
  • 1 1/2 C. butter, softened (no substitutions)
  • 2 tsp. Spice Islands® Pure Vanilla Extract, pure
  • 6 eggs
  • 3 C. all-purpose flour
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/8 tsp. salt
  • 1-1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. Spice Islands® Ground Nutmeg
  • 1/4 tsp. Spice Islands® Ground Cloves
  • 1/2 tsp. Spice Islands® Ground Ginger
  • 1 C. canned pumpkin

Caramel Pecan Topping

  • 2 Tbsp. butter
  • 1 C. brown sugar
  • 1/2 C. whipping cream
  • Spice Islands® Ground Saigon Cinnamon
  • 1/4 C. Maple Grove Farms® Pure Maple Syrup
  • Dash salt
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 C. chopped pecans

Directions

  1. Preheat oven to 350°F.
  2. Generously grease and flour a 12 C. fluted tube pan.
  3. Beat sugar and butter in a large bowl with electric mixer until light and fluffy.
  4. Add vanilla; add eggs one at a time, beating well after each.
  5. Combine flour, baking powder, salt and spices; mix well.
  6. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition.
  7. Pour into prepared pan.
  8. Bake for 65 to 75 minutes or until toothpick inserted in center of cake comes out clean.
  9. Cool in pan 15 minutes.
  10. Invert onto serving plate.
  11. Cool completely.
  12. Combine brown sugar, cream, maple syrup, butter and salt in a medium saucepan.
  13. Bring to a boil over medium heat, stirring constantly.
  14. Reduce heat to low, simmer 5 minutes, stirring constantly.
  15. Remove from heat, stir in cinnamon, vanilla and pecans.
  16. Serve warm over cake.
  17. Top with whipped cream, if desired.

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