Pumpkin Pound Cake Recipe Recipe 445

PUMPKIN POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
• Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl. Set aside.
• Combine sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with milk; beat at low speed until well mixed.
• Spoon batter into prepared pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
• Combine powdered sugar, cream cheese, 3 tablespoons half & half, 1 tablespoon butter and vanilla in medium bowl; beat until well mixed, adding remaining half & half, if needed, to reach desired consistency. Glaze cooled cake.

PUMPKIN CRUNCH PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
• Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
• Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

MOIST PUMPKIN POUND CAKE

Steps:

• In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.

PUMPKIN POUND CAKE

Steps:

• In a bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, soda, salt, cloves and pie spice. , In a small bowl, combine pumpkin and rum extract. Add dry ingredients to creamed mixture alternately with pumpkin mixture. Pour into a greased and floured 12-cup fluted tube pan. , Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

PUMPKIN POUND CAKE

Steps:

• Prepare the Cake: Preheat oven to 325°F. Coat a 12-cup Bundt pan with baking spray. Whisk together flour, baking powder, pumpkin pie spice, and salt in a medium bowl.
• Beat together butter and brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, about 2 to 3 minutes. Reduce mixer speed to medium-low and add eggs, one at a time, beating until just combined after each addition; add vanilla and continue beating until just combined, about 15 seconds. Reduce mixer speed to low, and gradually add flour mixture alternately with pumpkin and sour cream, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan, and spread into an even layer.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 to 60 minutes. Let cool in Bundt pan on wire rack, 15 minutes. Loosen sides of cake gently with an offset spatula. Invert cake onto wire rack, and let cool completely, about 1 hour, 30 minutes.
• Prepare the Glaze: Heat butter, maple syrup, and cream in a small saucepan over medium-low, stirring occasionally, until butter is melted. Remove from heat. Add powdered sugar to butter mixture and whisk until smooth, about 15 seconds. Let glaze cool at room temperature for 15 minutes. Pour cooled glaze over cake, and sprinkle with pecans. Let stand at room temperature until glaze is set, about 15 minutes, before serving.

PUMPKIN POUND CAKE

Steps:

• Preheat oven to 300 degrees F.
• Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.
• In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.
• Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.

PUMPKIN POUND CAKE

Steps:

• In a mixing bowl, beat butter using an electric mixer on medium speed for about 2 minutes or until soft and creamy.
• Gradually add in sugar, beating at medium speed 5-7 minutes.
• Add in eggs, one at a time, beating just until yellow disappears.
• In another bowl, combine flour and the next 6 ingredients.
• In another bowl, combine the pumpkin and rum.
• Add the flour mixture to the creamed mixture alternately with the pumpkin mixture, beginning and ending with the flour mixture.
• Mix at lowest speed just until blended after each addition.
• Transfer batter into a greased and floured 10-inch tube pan.
• Bake in a 325° oven for 1 hour and 25-30 minutes or until a pick comes out clean.
• Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely on wire rack.

PUMPKIN POUND CAKE

Steps:

• In a mixing bowl, cream butter and sugar. Add eggs, one at a time,beating well after each addition.
• Stir in vanilla.
• Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined.
• Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans.
• Bake at 350 for 65-70 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For sauce, combine brown sugar, cream, corn syrup and butter in a saucepan.
• Bring to a boil over medium heat, stirring constantly.
• Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla.
• Serve warm over the cake.
• Yield: 16 servings.

PUMPKIN POUND CAKE

Steps:

• Mix sugar and eggs in large bowl. Pour in oil, beating at medium speed until well blended, about 3 minutes.
• Mix dry ingredients together, then add them to batter.
• Add pumpkin and mix at slower speed until blended. Pour mixture into well-greased and floured tube pan.
• Bake at 350 degrees F for 1 hour. Cool on wire rack before adding icing.
• To make icing, mix cream cheese, margarine, and vanilla extract. Add sugar and beat until creamy and smooth. After icing the cooled cake, sprinkle top with nuts if desired.