Pumpkin Pound Cake [Video]

Catalina Castravet
By Catalina Castravet
5 from 8 reviews

Breads and Muffins Breakfast Pumpkin Recipes Recipes Thanksgiving Recipes

Cook time Cook time: 1 hour 15 minutes

Pumpkin Pound Cake is sweet, buttery, and full of pumpkin pie flavor. Topped with a hefty amount of white chocolate whipped ganache, makes it the perfect fall treat.

It’s officially pumpkin season, and I can post recipes without getting the stinky eye from people who can’t say goodbye to summer! Other reader’s favorite pumpkin seasonal cakes are Pumpkin Poke CakeInstant Pot Pumpkin Cheesecake, and Pumpkin Pie Creme Brulee.

Pumpkin Pound Cake Recipe Tips

Pumpkin Pound Cake with White Chocolate Ganache is such a seasonal treat. Finally, canned pumpkin hit the shelves in grocery stores, and I fully packed my cart. Also, the pureed pumpkin makes it dense and soft, and very aromatic. The light orange color is extremely cute!

The pumpkin spice makes this butter dessert irresistible and perfect for the holidays. With a sweet, dense, and buttery texture, each bite melts into your mouth with deliciousness.

Well, I couldn’t resist and topped mine with some white chocolate whipped ganache and it just made it a thousand times better. We know that chocolate makes everything better, don’t we? But I must say that white chocolate and pumpkin were meant to be served together, the flavors just work so well together, and complement each other nicely.

Enjoy a slice for breakfast with a pumpkin spice latte this season. If you are one of those people who appreciate a good pumpkin flavor you must make it as soon as possible.

What do you need to make Pumpkin Pound Cake?

  • Butter
  • Cream cheese
  • All-purpose flour
  • Baking powder
  • Pumpkin spice
  • Pureed pumpkin
  • Sugar
  • Eggs

What is pumpkin puree vs canned pumpkin?

Canned pumpkin is just cooked pureed pumpkin. Canned pumpkin or pumpkin pie filling is flavored with spices like cinnamon, clove, allspice, and ginger, and is also sweetened.

Can I use fresh pumpkin instead of canned?

Yes! Making pumpkin puree from fresh pumpkin is easy, and you can definitely substitute the canned pumpkin for fresh pureed pumpkin. To Make Pumpkin Puree from scratch follow the bellow method:

  1. First, preheat the oven to 325 degrees F (165 degrees C).
  2. Then, cut the pumpkin in half and remove seeds and pulp. Cover each half with foil.
  3. Next, bake in the preheated oven, foil side up, 1 hour, or until tender.
  4. Lastly, with a fork, scrape pumpkin meat from shell halves and puree in a blender.
  5. Strain to remove any remaining stringy pieces. Store in the freezer in freezer-safe bags.

How to freeze pumpkin pound cake?

Pumpkin pound cake can be easily frozen. Cool the pound cake completely. Then, fully wrap it in plastic wrap tightly. Next, wrap in aluminum foil or place it in freezer bags. Freeze for up to 3 months. Defrost before slicing.

Recipe Tips:

  • When baking, if the loaf is brown on top and on the edges after about 45-minutes, but is still undone, cover it with an aluminum foil before continuing the baking to prevent it from burning.
  • This pound cake can be served with the glaze as well, or you can make a simple icing with powdered sugar and milk.
  • Make sure you let the pound cake fully cool before topping it with the glaze.
  • You can make the same recipe just using sweet potato puree.

Save Recipe
5 from 8 reviews

Pumpkin Pound Cake

Pumpkin Pound Cake is sweet, buttery and full of pumpkin pie flavor. Topped with a hefty amount of white chocolate whipped ganache, makes it the perfect fall treat.

Author: Catalina Castravet Serves: 10 slices
Prep time: 15 minutes Cook time: 1 hour 15 minutes Total time: 1 hr 30 mins


Pumpkin Pound Cake:

White Chocolate Whipped Ganache:


Nutrition information

Calories: 617 Carbohydrates: 115 Protein: 8 Fat: 15 Saturated Fat: 7 Cholesterol: 100 Sodium: 215 Potassium: 307 Fiber: 3 Sugar: 87 Vitamin A: 5665 Vitamin C: 1.6 Calcium: 148 Iron: 3.6
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Callie | Flour and Fancy

Pumpkin AND pound cake? Sign me up! Thanks for sharing. :)


Thanks Callie!


Sara @ Life's Little Sweets

This is so pretty, I love how you use flowers in your pictures and of course the cake looks so tasty too, I will be sharing this one!


Many thanks Sara!


Steph @ Steph in Thyme

Simply stunning! So gorgeous.


Paige @ Where Latin Meets Lagniappe

This looks divine - I love anything pumpkin, and I would love to give pumpkin pound cake a try -- YUM!


Nataliya | Not From A Packet Mix

This is perfect for Autumn. It looks delicious, thanks for sharing!


Holly @ 3 Yummy Tummies

This looks so moist and delicious! I love the artic ism of your photographs. They are always so beautiful!


Thank you Holly!



This pound cake looks heavenly! I bet the white chocolate and pumpkin combo is amazing, I haven't tried that yet but hope to soon!


Hi Emily, yes the white chocolate pumpkin combo had been my favorite this fall!



Can this be made ahead of time? Would it change the texture? If so, when to defrost before Thanksgiving? As you can tell I'm not a baker! ?


Arlene Boyd

Pretty and perfect for halloween or fall season! Pumpkin is here!!



Love pumpkin and this recipe is legit!!! Love how it turned out!



I have to make this! It's my two most favorite things rolled up into one. Om nom nom.



This looks amazing! I am so ready for everything pumpkin season, so I have to try making this recipe!


Amy Desrosiers

Looks like such a moist, delicious cake! I would love to try it about now!



Oh yum! Give me pumpkin everything! I'm going to have to try this!


Tara Pittman

I love the taste of pumpkin. This and a cup of pumpkin coffee and I am happy.


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