Pumpkin Pound Cake [Video]

Catalina Castravet
By Catalina Castravet

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 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. #pumpkin #pumpkinspice #falldesserts #poundcake #sweetandsavorymeals

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 as soon as possible.

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. #pumpkin #pumpkinspice #falldesserts #poundcake #sweetandsavorymeals

What 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.

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. #pumpkin #pumpkinspice #falldesserts #poundcake #sweetandsavorymeals

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:

  • First, preheat oven to 325 degrees F (165 degrees C).
  • Then, cut the pumpkin in half and remove seeds and pulp. Cover each half with foil.
  • Next, bake in the preheated oven, foil side up, 1 hour, or until tender.
  • Lastly, with a fork, scrape pumpkin meat from shell halves and puree in a blender.
  • 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.

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. #pumpkin #pumpkinspice #falldesserts #poundcake #sweetandsavorymeals

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

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 
  • 1/2 teaspoon  baking powder 
  • 1/2 teaspoon  salt 
  • 1 teaspoon  pumpkin spice 
  • 12 oz  pumpkin puree 
  • 3 cups  sugar 
  • 5  large eggs  (room temperature)

White Chocolate Whipped Ganache:

  • 1/2 pound  white chocolate  (chopped)
  • 1/2 cup  heavy cream 
  • 1 tablespoons  unsalted butter 
  • 1 cups  powdered sugar 

Instructions

  1. Preheat oven to 350 degrees F. Grease a 10-inch or 9-inch loaf pan with butter and set aside.

  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 whisk 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 to 1 hour and 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. 

  8. 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 disappear. Set the bowl in a cool place for at least 1 hour.

  9. 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.
  10. Keep ganache leftovers in the fridge. The ganache can 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

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
Save Recipe

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. #pumpkin #pumpkinspice #falldesserts #poundcake #sweetandsavorymeals

 

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Comments

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Cathleen @ A Taste Of Madness

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

Reply

Cristie - Little Big H

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

Reply

Thanks Cristie!

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Bridget - The Recipe Wench

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!

Reply

Thanks Bridget!

Reply

Teresa

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

Reply

Hi Teresa, first thank you for stopping by, but I am sorry I have no idea what those flowers are called, my mother in law got them for me.

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Annie @ Annie's Noms

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

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Thanks Annie, the cream cheese makes it so much softer and denser!

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[email protected]

Beautiful decoration & styling of this delicious pumpkin pound cake!

Reply

Thanks Johlene!

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Julia (@Imagelicious)

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

Reply

The white chocolate ganache is amazing with the pumpkin! :)

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Callie | Flour and Fancy

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

Reply

Thanks Callie!

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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!

Reply

Many thanks Sara!

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Steph @ Steph in Thyme

Simply stunning! So gorgeous.

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Paige @ Where Latin Meets Lagniappe

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

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Nataliya | Not From A Packet Mix

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

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Holly @ 3 Yummy Tummies

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

Reply

Thank you Holly!

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Emily

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!

Reply

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

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Patty

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! ?

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Arlene Boyd

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

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Sandra

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

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Stacie

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

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Katrina

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

Reply

Amy Desrosiers

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

Reply

Heather

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

Reply

Tara Pittman

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

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