Yield
16 servings (serving size: 1 slice)

If you’re looking for the perfect fall dessert, let the hunt stop here. This incredibly moist pumpkin pound cake is one of our favorite cakes of all time. Perfect for any fall festivitiesHalloween, Thanksgiving, and beyond—this easy pumpkin cake delivers just the right amount of spice, balanced by the rich tang of buttermilk (in the mouthwatering glaze and the cake itself). A few smart swaps keep this tasty seasonal treat a bit lighter than a traditional pound cake, but you’re not likely to notice enjoying its perfectly sweet flavor and rich texture. Note: Draining the canned pumpkin before mixing it into your batter keeps you from adding too much liquid to the cake, so don't skip on this step.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Step 3

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Step 4

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

Step 5

To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.

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