Pumpkin Pound Cake {With Caramel Glaze}
Good morning, lovelies! I’ve been on pins and needles to share this delicious pound cake recipe! I actually made it three times in a week and a half because it’s just *that* good and I had a lot of things to bake for. I based this recipe off my Cinnamon-Laced Sour Cream Pound Cake that won blue ribbons back in my 4-H days. During this wonderful Fall season, anything pumpkin makes my heart go pitter-pat…so without further adieu…Pumpkin Pound Cake.
Pumpkin Pound Cake With Caramel Glaze
Cake:
- 1/2 cup chopped nuts {pecans or walnuts}
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- 1 cup butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3 Tablespoons sour cream
Combine nuts, 2 Tablespoons sugar and cinnamon in a small bowl, stir well and set aside.
Cream butter. Gradually add 1 1/2 cups sugar, beating well at medium speed. Add eggs one at a time, beating after each addition. Add pumpkin and mix well. Sift together flour, baking powder, baking soda, pumpkin pie spice, and salt. Add to creamed mixture, mixing just until blended. Gently fold in vanilla and sour cream.
Sprinkle half of the nut mixture into a greased tube pan. Spoon half of batter over nuts. Repeat layers.
Bake at 350 for 50-55 minutes or until a wooden toothpick comes out clean. Cool in pan 10 minutes; remove from pan and cool completely…about one hour.
Caramel Glaze:
- 4 Tablespoons butter
- 3 Tablespoons brown sugar
- 3 Tablespoons white or raw sugar
- 1 teaspoon vanilla
- 2 Tablespoons milk
- 1-2 Tablespoons confectioner’s sugar, sifted
Heat butter, sugars, vanilla and milk over medium heat, stirring constantly. When it reaches a boil, boil for one minute, stirring constantly. Remove from heat and continue stirring. I love to use a whisk. Add one tablespoon confectioner’s sugar to thicken. Use more if it needs to thicken more. *Note: If you don’t have a whisk, then you should sift the confectioner’s sugar first to avoid lumps. I just dump the sugar in and beat out lumps with my whisk. 🙂
Spoon glaze over cooled pound cake. Enjoy!
YUM!!!
Have you baked anything with pumpkin lately? Leave links or recipes in the comments! 🙂
Sharing at: Chic & Crafty, I’m Lovin’ It and The Better Mom!
XO
*****
I love this! It’s delicious!!
I made the cake yesterday, it was delicious!!thank you!
I will definitely try this one! Looks soooo yummy! My daughter has really been enjoying making your pumpkin chocolate chip cookies for everybody! Thanks for sharing your recipes! XOXO
Hi,
Can you make this in a bundt cake pan? Thanks!!
Hi Jody! Absolutely, you could use a bundt pan! 🙂
Thanks!! I will be making this for our monthly bible study/luncheon next month!
what does 1 cup pumpkin mean
is it canned pumpkin?
Looks good – I love the glaze! I actually just posted something pumpkin today on my blog –
http://wishesndishes.com/pumpkin-ice-cream-pie-with-gingersnap-crust/#comment-3087
Ashley @ Wishes and Dishes´s last blog post ..Pumpkin Ice Cream Pie with Gingersnap Crust
I’ve made lots of pumpkin muffins and pumpkin spice lattes lately.
I’m going to try your recipe Mrya, it looks awesome!
Great pictures too by the way!
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Beautiful, Myra. This sounds so good!
Brenda @ a farmgirl’s dabbles´s last blog post ..Tangy Roasted Tomatillo Guacamole
Love the caramel glaze!
Angie @ Big Bear’s Wife´s last blog post ..Pumpkin Cream Cheese Muffins
Can you make it in a regular baking pan? Bunt pans always stick for me. Looks beautiful and yummy. Cannot wait to me it.
Hey Stephanie! You probably can make it in a standard baking pan. If you do, will you let me know how it turns out? 🙂
i love a caramel topping on anything. looks delish!
nest of posies´s last blog post ..Halloween Dipped Votives ~ fun porch decor
mmm…. it looks delicious!! I will HAVE to try it. The other night (at 10pm, no less!) I decided to make these pumpkin cheesecake muffins. Guess what? I hate to admit it, but I forgot the baking soda and salt and they did not rise! I felt soo bad! The cheesecake was soo good anyway but not the muffin! Will have to try them again.. here is the link http://sugarcooking.blogspot.ca/2010/10/pumpkin-cheesecake-muffins.html
This looks wonderful and sounds wonderful…what a great combination: pumpkin and caramel. thanks for the recipe.
Gail @http://biblelovenotes.com´s last blog post ..My Diet Ballad
I made this (minus the nuts) and it is fantastic. Thanks for the recipe.
You don’t know how much I love pumpkin pie! Everything that has to do with pumpkin pie I love and never even thought of making it into a pound cake. Thank you for sharing this recipe
Wow, your Pumpkin Pound Cake looks and sound so good, especially topped with the caramel glaze! Pinned. Thanks for the great recipe share!
I found you on Pinterest because of this recipe. I made it for a ladies brunch and it was such a hit! Thank you so much for posting! I’m sure I will be making this a ton this season.
myra, do you think i could freeze the cake w/ or w/o the glaze? i’m hoping so, since it would make my prep for our thanksgiving much less hectic! btw, that’s just how yummy it looks; in my opinion, it had thanksgiving dinner written all over it! =)
Hi Joanna, I would freeze without the glaze and then do the glaze fresh once the cake has thawed. I hope that helps!!! Let me know how it turns out!!
i ended up making it later than i had hoped, so no freezing was needed. it was delicious; thanks so much for the recipe, myra!
wanted to say thanks for sharing this recipe! i have made it several times and everyone seems to enjoy it. i make it and share it with teachers that i work with. it is a very moist cake.
The picture looks like there are nuts on top with the glaze, yet the way the layers are done in your recipe the nut layers would be in the middle and at the bottom because you would flip the cake to cool once it was baked, right? Do you do the layers nuts/batter/nuts/batter instead, or do you just add extra nuts to the top with the glaze?
Hey Jennifer! You’re right! I must have typed that backwards! Oops. It’s nuts, batter, nuts batter. 🙂 Thanks for catching that!
Thanks so much for the reply, making it tonight! Can’t wait to taste it! 🙂
Brought it to our church’s Dessert Auction to raise money for our new roof, and it got one of the highest bids – $500.00!!! (The only change I made was using sliced almonds since that is what I had on hand, sprinkled extra on top of the glaze as well.) Now I’ll make another one for us to try! =) Thanks for the recipe!
What kind of pan did you use? It almost looks like an angel food cake pan? Let me know…
I used a tube pan! 🙂
I made this for Thanksgiving and everyone raved about it!
delightful if serve includes soda in vet
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Made this morning. Awesome!