Friday, October 21, 2011

Pumpkin Pound Cake

I was searching for a pumpkin pound cake recipe, finding none, I decided to create my own


1/2 pound (2 sticks) butter

3 cups sugar

1 cup sour cream

1 15 oz can pumpkin (unsweetened)

1/2 teaspoon baking soda

3 1/4 cups all-purpose flour

1-2 tsp cinnamon depending on your pesonal preference

1/2 tsp  ground ginger

1/4 tsp pumpkin pie spice

6 large eggs

1 teaspoon vanilla


Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and pumpkin and mix until incorporated. Sift the baking soda and flour together, mix in spices. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan I used a Bundt pan. Bake for 1 hour 20 minutes. While still warm, remove from pan and glaze with pumpkin icing(recipe below)

Pumpkin glaze:
2 cups powdered sugar
2-3 Tablespoons or more Pumpkin spice flavored coffee creamer.
Mix to a glaze consistancy and drizzle over warm cake
this cake actually is moister and more flavorful the next day but is great warm too!
linking to Foodie friday


  1. That sounds delicious, Debbie! I wonder if I can substitute my gluten free flour for regular flour. I'm going to give it a try. I'll bet it makes your kitchen smell really good, too!

  2. Yummy! Makes me want to whip one up:) Have a blessed day my friend, HUGS!

  3. Though I'm not a huge pumpkin fan, this sounds DELICIOUS! I think you may have won me over!