Pumpkin Spice Pound Cake
A moist and flavorful pumpkin spice pound cake featuring warm spices like cinnamon, nutmeg, and allspice, complemented by rich pumpkin and orange extract. Perfect for autumn gatherings or cozy afternoons, this cake offers a delightful balance of sweetness and spice, making it a crowd-pleasing dessert for any occasion.
Ingredients
- 1 cup vegetable oil ⓘ
- 3 cups sugar ⓘ
- 5 large eggs ⓘ
- 3 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 2 tablespoons allspice ⓘ
- 2 teaspoons cinnamon ⓘ
- 2 teaspoons nutmeg ⓘ
- 2 cups pumpkin
- 1/3 cup water ⓘ
- 1 teaspoon vanilla ⓘ
- 1 teaspoon butter flavor ⓘ
- 2 tablespoons orange extract ⓘ
Instructions
- Preheat oven to 325° F (165°C).
- Grease and flour a 10-inch tube pan.
- Combine vegetable oil and sugar in a bowl, then add eggs one at a time, beating well after each addition.
- In a separate bowl, mix together all-purpose flour, baking powder, baking soda, salt, allspice, cinnamon, and nutmeg.
- In another bowl, combine pumpkin, water, vanilla, butter flavor, and orange extract.
- Gradually add the flour mixture to the pumpkin mixture, then incorporate into the sugar and egg mixture, mixing at low speed.
- Beat the batter for an additional 3 to 4 minutes.
- Pour the batter into the prepared tube pan.
- Bake at 325°F (165°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using half applesauce and half vegetable oil. If you prefer a different spice profile, you can substitute the allspice with a mix of cloves and ginger. Make sure to sift your flour to avoid lumps and achieve a smooth batter. If you have extra pumpkin puree, it can also be used in recipes like Heart-Smart Gingersnaps.
Serving Suggestions
This Pumpkin Spice Pound Cake is delightful on its own, but you can enhance it with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with a cup of coffee or tea for a cozy afternoon treat. For a festive touch, serve it alongside Cherry Or Blueberry Delight during holiday gatherings.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw at room temperature and warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Spice Pound Cake contains roughly 515 calories, with 5g protein, 54g carbohydrates, and 23g fat. It is an excellent source of dietary fiber (56% of the Daily Value) and vitamin C (27% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 812mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just ensure it's cooked and pureed until smooth. About 2 cups of cooked pumpkin will be needed, which you can achieve from a small pumpkin. Adjust the moisture in the recipe if necessary, as fresh pumpkin can be more watery than canned.
What can I substitute for the eggs?
For a vegan alternative, you can use flax eggs or applesauce. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg you're replacing. Another option is to use 1/4 cup of unsweetened applesauce per egg, which helps retain moisture in the cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, continue baking and check again after 5-10 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).