Sweet and Savory Meals
Keep in Touch

subscribe to new posts and receive a free e-cookbook!

Pumpkin Pound Cake Recipe

This post may contain affiliate links. Please read my disclosure policy.

A delicious, dense and sweet pumpkin pound cake that is topped with a hefty amount of white chocolate whipped ganache is 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! I am so excited to share this pumpkin pound cake with you as it honestly blew my mind at how good it is!

Pumpkin Pound CakeFinally canned pumpkin hit the shelves at my grocery store, and I just made a happy dance when I saw it, and packed my cart full. This pumpkin pound cake is full of pumpkin flavor, also the pureed pumpkin makes it dense and soft and very aromatic. The light orange color is extremely cute!

Pumpkin Pound CakeI am not the biggest fan of pumpkin spice, and my husband either so I kept the spice level on the low in this pumpkin pound cake, but if you like it, you can definitely add more. As you can see the texture of this cake looks crazy amazing, and honestly it is, soft dense, a little sticky, buttery, sweet and with lots of pumpkin flavor that I just love.

Pumpkin Pound CakeWell, 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 pound cake were meant to be served together, the flavors just work too well together, and complement each other nicely.Pumpkin Pound Cake
triple chocolate fig pound cake

Triple Chocolate Fig Pound Cake

MY LATEST VIDEOS

Did I mention that we got a Nespresso Machine? Yes we did, and it makes my life so much easier and so much tastier. I am not a coffee lover, but I appreciate and actually love a good latte, and now I can enjoy it in the comfort of my home after pressing one magic button on the machine. No more crazy Starbucks lines, no more spelling wrong my name on the cup!

I have been enjoying a slice of this pumpkin pound cake for breakfast with a vanilla latte for the past few days, and OMG my mornings felt so much better! Honestly, this is one of the best pound cakes I have ever had, and if you are one of those people who appreciates a good pumpkin flavor you must make it for yourself. But if you turn your nose at pumpkin and would touch only a dessert made with chocolate, I got you covered too, check my triple chocolate pound cake, that one is the bomb!

Pumpkin Pound CakeThere is one last slice left, standing alone on the counter, and I keep praying that I get to it before my husband does! What a good wife, no? 🙂

Pumpkin Pound CakeDo yourself a flavor, and brighten up the upcoming cold fall days with this delicious pumpkin pound cake topped with that sweet white chocolate whipped ganache!

5.0 from 4 reviews
Pumpkin Pound Cake
 
Prep time
Cook time
Total time
 
A delicious, dense and sweet pumping pound cake that is topped with a hefty amount of white chocolate whipped ganache is the perfect fall treat.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
  • Pumpkin Pound Cake:
  • 1 stick butter, room temperature, plus more for greasing the pan
  • 4 oz cream cheese, room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon pumpkin spice
  • 12 oz pureed pumpkin
  • 3 cups sugar
  • 5 large eggs, room temperature
  • White Chocolate Whipped Ganache:
  • ½ pound white chocolate, chopped
  • ½ cup heavy cream
  • 1 tablespoons unsalted butter
  • 1 cups powdered sugar
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 10-inch loaf pan with butter.
  2. In a medium bowl mix together flour, baking powder, salt, pumpkin spice and set aside.
  3. In the bowl of an electric mixer, fitted with the wire attachment, cream together butter, cream cheese and sugar on medium speed until fluffy. Add the eggs one a time, beating well after each addition. With the motor running on low, add the flour mixture followed by the pumpkin puree. Mix on low until combined.
  4. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Check for doneness by inserting a toothpick into the cake, it should come out clean.
  5. Once baked, cool the pound cake in the pan for 30 minutes before transferring onto a wire rack to cool completely.
  6. White Chocolate Whipped Ganache:
  7. In a medium bowl set over a medium saucepan of simmering water, melt the white chocolate. Remove from the heat and set aside. Discard the water from the sauce pan, add the heavy cream and butter to the saucepan and heat until the butter is melted and small bubbles appear around the edges. Whisk the hot cream mixture into the white chocolate. Lumps will start to appear, don't be afraid, continue to quickly mix until the mixtures combine and the lumps dissapear. Set the bowl in a cool place for at least 1 hour.
  8. Once the ganache has cooled down, using a hand mixer or an electric mixer whisk in the powdered sugar. Once you did this, cool the mixture for a few minutes only and cover the cake with it.
  9. Keep ganache leftovers in the fridge. The ganache can't be kept in an airtight container for up to two weeks. Before using, place in on the counter for two hours, since it will harden in the fridge.

 

Peas and Peonies, LLC. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Copying and/or pasting full recipes to social media or personal blogs is strictly prohibited. Sharing this recipe is very much appreciated and encouraged. Read my disclosure and privacy policy. This post may contain affiliate links.

29 comments on “Pumpkin Pound Cake Recipe”

  1. I was LITERALLY thinking about making a pumpkin pound cake!! This looks amazing!!

  2. I’ve never made a pound cake. I’ll will definitely have to try this. It looks great.

  3. Love this! You’re right — the color of this cake is stunning. Thank you so much for the recipe — I’m headed out for pumpkin now!

  4. Lovely photos! How do you call those yellow flowers? They are gorgeous (the cake too)!

  5. This is so pretty! love the flowers on the top an the fact you used cream cheese in your cake batter!

  6. Beautiful decoration & styling of this delicious pumpkin pound cake!

  7. It’s all about pumpkin now! I love it! And the white chocolate ganache sounds lovely!

  8. Pumpkin AND pound cake? Sign me up! Thanks for sharing. 🙂

  9. 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!

  10. This looks divine – I love anything pumpkin, and I would love to give pumpkin pound cake a try — YUM!

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

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

  13. Pingback: Pumpkin Pound Cake Recipe

  14. 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!

  15. Pingback: 101 Ganache Recipes For Your Sweet Tooth - The Cookful

  16. Pingback: Best Pumpkin Desserts - 60 Decadent Recipes - Peas and Peonies

  17. Pingback: 5 Ingredient 5 Minute Pumpkin Fudge - Peas and Peonies

  18. 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! 😄

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.