Jane Windham’s recipe for Autumn Pumpkin Pound Cake

A delicious, moist pumpkin pound cake that is perfect for fall!


2 1/2 cups sifted all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1 stick 1/2 cup butter
1 1/2 cups granulated sugar
3 large eggs
1/2 cup canned pumpkin
1 cup plain yogurt
1 cup chopped pecans

For the icing
1 3 oz. package cream cheese, softened
1/2 tsp vanilla
2 cups sifted powdered sugar


Preheat oven to 325 degrees and grease a bundt cake pan. (I use Baker’s Joy.)
Mix together the flour, salt, baking soda, baking powder, and cinnamon and set aside.
Using a mixer, beat together the butter and sugar until fluffy.
To this mixture, add 1 egg at a time.
Next add and mix together half of the flour mixture, pumpkin, and yogurt.
Then add the rest of the flour mixture.
Stir in the chopped pecans.
Bake at 325 degrees for 50-55 minutes.
Cool on a rack for 10 minutes and cool completely before icing (if desired.)

For the icing
Beat the cream cheese and vanilla on low speed until fluffy.
Slowly add in the powdered sugar until the mixture is spreadable.

Recipe Notes

Note: Add a few drops of warm water to the icing if it starts getting too stiff.

This cake is just as good without the icing, especially if you are conserving calories or sugar!

See more from Jane Windham at cottageatthecrossroads.com.

Author: Rachel Howell

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