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 festivities—Halloween, 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.
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
How to Make It
Preheat oven to 350°.
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.
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.
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.
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.
After reading the reviews and trying this recipe myself, I came to realize that sometimes not all recipes make it a point that there is a science to cooking. As with pound cakes, any and all of them, there is a certain way of making them. The butter must absolutely be creamed until lightened. While the mixer is still running, add sugar in a steady stream; mix on medium for about 5-7 minutes. This breaks the sugar down. Add eggs one at a time. Use cake flour. Your cake should be light. Oh, add 3 tsp. pumpkin pie spice. Pecans are nice too. Yum! :)
I made two of these last weekend. I used a bundt cake pan instsead of a tube pan and it turned out very pretty. I also added a Tsp of pie spices to the glaze and everyone loved it. Bumped up the flavor a notch! I also had roasted a fresh pumpkin and used the pureed pumpkin instead of the canned. I just used several paper towels to soak up alot of the liquid and it did just fine.
Recipe was easy and was a tasty cake. It was moist and went quickly. I did not make it for any occasion just a personal baking day and my family loved it! Will definitely be making it again in the future.
4 stars (maybe 5) as adjusted based on others' suggestions: doubled the amount of pumpkin pie spice, used splenda in place of the white sugar, cut back on baking powder by 1/4 tsp. Glaze was pretty gloppy, but tasted great after I stirred in ~1 tsp vanilla extract and a dash or so of pumpkin pie spice. To gild the lily, I made the pepita crunch from the recipe below and crumbled that onto the glazed cake. Really delicious and quite pretty. http://mimikatzchen.blogspot.com/2009/01/orange-cream-cheese-muffins-with-pepita.html
I made one for family and one for work and everyone LOVED it! I mostly followed the recipe, except for straining the pumpkin, and it came out wonderful with great pumpkin flavor. It's true that you should let the glaze cool slightly or it looks see-thru on the cake. This cake is easy and delicious and people will think you're an amazing baker...JUST MAKE IT!! lol