Buttermilk Pumpkin Pound Cake

Recipe Information

Author: Recipes by deesviral
Cuisine: American
Category: Dessert
Prep Time: 20 minutes
Cook Time: 55–60 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings

Ingredients

Cake

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 cup canned pumpkin puree
• 1 cup buttermilk
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Vanilla Glaze (Optional)

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Blend in the pumpkin puree and vanilla extract until smooth.
5. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
6. Add the dry ingredients to the pumpkin mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix only until combined.
7. Pour the batter into the prepared Bundt pan and spread evenly.
8. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before carefully turning it onto a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake before serving.

Helpful Tips

• Use room-temperature ingredients for the smoothest batter.
• Do not overmix after adding the flour to keep the cake tender.
• Add chopped pecans or walnuts for extra texture.
• A pinch of cloves or allspice enhances the fall flavor.
• The cake tastes even better the following day as the spices continue to develop.

Storage

Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the refrigerator before serving.

Estimated Nutrition (Per Serving)

• Calories: 410
• Protein: 6g
• Carbohydrates: 52g
• Fat: 20g
• Fiber: 2g
• Sugar: 34g

Frequently Asked Questions

Can I use homemade pumpkin puree?

Yes. Just make sure it is well-drained so the batter doesn’t become too wet.

Can I make it without the glaze?

Absolutely. The cake is delicious on its own or simply dusted with powdered sugar.

Can I freeze the cake?

Yes. Wrap individual slices or the whole cake tightly and freeze for up to three months.

What can I serve with this cake?

It pairs wonderfully with whipped cream, vanilla ice cream, caramel sauce, or a hot cup of coffee.

Conclusion

This Buttermilk Pumpkin Pound Cake is everything you want in a fall dessert—soft, rich, perfectly spiced, and incredibly moist. Whether you’re baking for Thanksgiving, a holiday gathering, or simply enjoying pumpkin season, this homemade Bundt cake is sure to become a family favorite.