Pumpkin Pound Cake is a delicious, dense and sweet cake, that is topped with a hefty amount of white chocolate and whipped ganache, making 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! I am so excited to share this pumpkin pound cake with you as it honestly blew my mind at how good it is! Other subscriber’s favorite pumpkin seasonal cakes are Pumpkin Poke Cake, Instant 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 at grocery stores, and I fully packed my cart. 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!
I am not the biggest fan of pumpkin spice, so I kept the spice level low in this pound cake. However, 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.
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 pound cake were meant to be served together, the flavors just work too well together, and complement each other nicely.
I have been enjoying a slice of this pumpkin pound cake for breakfast with a vanilla latte for the past few days. 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.
What you need to make Pumpkin Pound Cake?
- Cream cheese
- All-purpose flour
- Baking powder
- Pumpkin spice
- Pureed pumpkin
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:
- 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.
Do yourself a favor, and brighten up the upcoming cold fall days with this delicious pumpkin pound cake topped with that sweet white chocolate whipped ganache!
Prep time: 15 minutes Cook time: 1 hour 15 minutes Total time: 1 hr 30 mins
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
- 1/2 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
- Preheat the oven to 350 degrees F. Grease a 10-inch loaf pan with butter.
- In a medium bowl mix together flour, baking powder, salt, pumpkin spice and set aside.
- 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.
- 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.
- Once baked, cool the pound cake in the pan for 30 minutes before transferring onto a wire rack to cool completely.
- White Chocolate Whipped Ganache:
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 disappear. Set the bowl in a cool place for at least 1 hour.
- 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.
- 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