The best delicious Pumpkin Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Pound Cake recipe today!
Hello my friends, this Pumpkin Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Pound Cake.
What Makes This Pumpkin Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Pound Cake.
Ready to make this Pumpkin Pound Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c BUTTER, MELTED
5 c CANNED PUMPKIN
4 c SUGAR
8 ea EGGS, ROOM TEMP
6 c FLOUR
1/2 ts Salt
4 ts Baking soda
1 ts Freshly grated nutmeg
2 ts Cinnamon
2 ts Vanilla
3 c Heavy whipping vream
3/4 c Orange juice
2 tb Powdered sugar
1 c Walnuts or pecans, chopped
Cream the butter and sugar. Add the pumpkin and beat until light and
fluffy. Add the eggs one at a time, beating well after each addition.
Combine the dry ingredients and slowly add to the creamed mixture.
Add the vanilla and beat well. Pour into 2 greased and floured bundt
or tube pans and bake for 1 hour and
15 minutes at 350 degrees.
Whip the cream until stiff. Mix in the organge concentrate and
sugar. Let the cakes cool in the pans for 25 -30 minutes. Serve
slices garnished with a collop of orange cream springled with walnuts.
Yields
10 Servings
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