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Pumpkin Spice Pound Cake

Pumpkin Spice Pound Cake

Pumpkin Spice Pound Cake

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 1 Hour, 35 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 16 slices

Moist and delicious...don't skimp on the sauce!

Ingredients

Cake

Caramel Pecan Topping

  • 2 tbsp. butter
  • 1 c. brown sugar
  • ½ c. whipping cream
  • Ground Cinnamon
  • ¼ c. maple syrup
  • Dash salt
  • ½ tsp. vanilla extract, pure
  • ½ c. chopped pecans

Directions

  1. Preheat oven to 350°F.
  2. Generously grease and flour a 12 cup fluted tube pan.
  3. Beat sugar and butter in a large bowl with electric mixer until light and fluffy.
  4. Add vanilla; add eggs one at a time, beating well after each.
  5. Combine flour, baking powder, salt and spices; mix well.
  6. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition.
  7. Pour into prepared pan.
  8. Bake for 65 to 75 minutes or until toothpick inserted in center of cake comes out clean.
  9. Cool in pan 15 minutes.
  10. Invert onto serving plate.
  11. Cool completely.
  12. Combine brown sugar, cream, maple syrup, butter and salt in a medium saucepan.
  13. Bring to a boil over medium heat, stirring constantly.
  14. Reduce heat to low, simmer 5 minutes, stirring constantly.
  15. Remove from heat, stir in cinnamon, vanilla and pecans.
  16. Serve warm over cake.
  17. Top with whipped cream, if desired.