Delicious Pumpkin-Pecan Pound Cake Recipe

Welcome, my fellow baking enthusiasts! Today, I have an irresistible treat for you – a mouthwatering Pumpkin-Pecan Pound Cake Recipe. Prepare your taste buds for an explosion of fall flavors that will leave you wanting more. My culinary expertise has led me to create the perfect combination of pumpkin spice, crunchy pecans and moist pound cake. Trust me when I say this recipe is to die for!

This Pumpkin-Pecan Pound Cake Recipe is an ideal addition to any dessert table during the autumn season. The aroma of pumpkin spice and pecans wafting through your kitchen is sure to put anyone in the mood for fall. The warm spices are perfectly balanced with the sweetness of brown sugar and the creaminess of the frosting.

This recipe is simple enough for beginners but flavorful enough to impress any seasoned baker. Treat yourself or your loved ones with this delectable cake that is sure to become a staple at your family gatherings.

So, let’s dive into this adventure together and create a masterpiece that embodies the spirit of fall with every bite!

Why You’ll Love This Recipe

Pumpkin-Pecan Pound Cake
Pumpkin-Pecan Pound Cake

Are you someone who loves the smell of warm spices, buttery pecans, and autumnal pumpkins? Well, if the answer is yes, then this Pumpkin-Pecan Pound Cake Recipe is meant for you. Trust me; once you try this recipe, it will be your new favorite baking obsession.

Firstly, who can resist a classic pound cake? But not just any pound cake- a spiced pumpkin-infused batter studded with crunchy pecans that will make your taste buds dance. The texture is dense and moist with a tender crumb- making it the perfect cake to satisfy those warming fall cravings.

Furthermore, these southern-inspired flavors are unbeatable. The earthy pumpkin flavor blended into warm pumpkin pie spice definitely sets this cake apart from ordinary pound cakes. Imagine enjoying a large slice of this beautiful disaster: feeling the crunch of pecans with every bite and savoring the sweetness of brown sugar.

To top it off, when baked in a delicate bundt pan, Pumpkin-Pecan Pound Cake makes for an excellent presentation at your Thanksgiving or any fall-themed dinners. You’ll love being the one who brings this masterpiece to share with everyone!

In conclusion, when family or friends come over, serve them a slice of piping hot Pumpkin-Pecan Pound Cake alongside a dollop of whipped cream or homemade vanilla bean ice cream. With all these fantastic elements combined in one perfect recipe, I urge you to give it a try and discover why you’ll love it just as much as I do!

Ingredient List

 Let's welcome fall with this rich and delicious pumpkin-pecan pound cake!
Let’s welcome fall with this rich and delicious pumpkin-pecan pound cake!

Let’s gather the ingredients for our Pumpkin-Pecan Pound Cake!

Here’s what you need to make this delightful cake recipe:

Dry Ingredients:

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp pumpkin pie spice

Wet Ingredients:

  • 1 can (15 ounces) canned pumpkin (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 3 large eggs or egg substitute equivalent to 3 large eggs

Other Ingredients:

  • 1 and 1/2 cups chopped pecans, divided
  • Cooking spray or extra margarine and flour for greasing the bundt pan

Optional Ingredients for Bourbon Pecan Glaze:

  • 2 tablespoons unsalted butter
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • ¼ cup bourbon whiskey (can use apple juice instead)
  • ½ cup heavy cream

Don’t forget to double-check your recipe ingredients before heading to the store!

The Recipe How-To

 A tender crumb and crunchy pecans make this cake a masterpiece!
A tender crumb and crunchy pecans make this cake a masterpiece!

Now, let’s get into the nitty-gritty of creating this delectable pumpkin-pecan pound cake.

Prep Work

Preheat your oven to 350°F. You’ll also need to generously spray a bundt pan with non-stick cooking spray to ensure your cake easily slides out once it’s finished baking.

Mix the Batter

First, in a large mixing bowl, combine three cups of all-purpose flour, two teaspoons of pumpkin pie spice, one teaspoon of salt, one teaspoon of baking powder, and one teaspoon of baking soda.

In a separate mixing bowl, cream 1 cup of unsalted butter until it is light and fluffy. Next, add in 2 cups of brown sugar and continue to mix until both ingredients are fully combined. Slowly mix in 3 large eggs and 1 cup of canned pumpkin until the mixture is smooth.

Incorporate the dry ingredients mixture from earlier into your wet mixture one half at a time. Mix thoroughly before adding each subsequent half.

Now let’s add in the star ingredients: 1/2 cup chopped pecans and 1/4 cup Bourbon. Mix these ingredients thoroughly until they are evenly distributed throughout the batter.

Bake Your Cake

Pour your prepared batter into the bundt pan that you pre-coated with non-stick cooking spray. Spread out the mixture gently but evenly so that it bakes uniformly throughout the entire cake.

Bake in preheated oven for approximately 55 minutes or until it passes the toothpick test (stick a toothpick in the center of the cake; if it comes out clean, then your cake is done). Allow your creation to cool for at least 15 minutes before flipping it over onto a wire cooling rack.

Top It Off

While waiting for your cake to cool down, mix together two cups of powdered sugar and three tablespoons of milk (or heavy cream) until it forms a smooth glaze. Once your cake is cool, drizzle this all over the top of the cake.

Finally, sprinkle an additional half-cup of chopped pecans over the top of the icing while it is still wet so that they set and don’t roll off once you slice into your masterpiece.

There You Have It!

Voila! Enjoy your delicious pumpkin-pecan pound cake with family and friends. Don’t forget to share the recipe – everyone will want to know how you made such a melt-in-your-mouth dessert.

Substitutions and Variations

 Every bite of this pound cake is like a hug from your grandma.
Every bite of this pound cake is like a hug from your grandma.

Are you looking to put your own spin on this delicious Pumpkin-Pecan Pound Cake recipe? Here are some substitutions and variations that will allow you to customize the dish to your liking.

– Flour: If you want a gluten-free option, try substituting all-purpose flour with almond flour, coconut flour, or gluten-free all-purpose flour.

– Sweeteners: You can swap the standard sugar and brown sugar with honey, maple syrup, agave nectar, or stevia for a low-carb option.

– Oil: While this recipe calls for vegetable oil, you could use melted coconut oil or melted unsalted butter for added richness and flavor.

– Spices: Experiment with different variations of pumpkin pie spice and cinnamon, or add ground nutmeg or ginger for an extra kick of warmth.

– Nuts: If pecans aren’t your thing or you have a nut allergy, try substituting them with walnuts, hazelnuts, almonds or leave them out entirely.

– Glaze: The recipe includes a maple pecan glaze, but you can switch things up by using cream cheese frosting, butter cream topping or a simple dusting of powdered sugar.

These are just a few ideas to start with. Don’t be afraid to mix and match ingredients to create something new and exciting. Keep in mind that trying new ingredients can alter baking times and temperatures so always test thoroughly before serving.

Serving and Pairing

 This pumpkin-pecan pound cake is autumn in a pan!
This pumpkin-pecan pound cake is autumn in a pan!

Now that your Pumpkin-Pecan Pound Cake is baked to perfection, it’s time to serve and enjoy it. This cake is remarkably versatile, as it can be served at any occasion from a casual gathering to a formal dinner party.

You can choose to serve the cake alone or adorned with additional toppings. I recommend dusting powdered sugar on top of the cake for an added sweetness and elegance. Alternatively, you can pour maple pecan glaze or cream cheese frosting over the cake for more decadence.

This pumpkin pecan bundt cake pairs well with a wide range of beverages. A cup of coffee or tea will complement the nutty and spiced flavors, but if you want something a little stronger, try pouring yourself a glass of bourbon or wine.

If you plan to serve this cake at a holiday gathering or dinner party, consider pairing it with other comforting and seasonal foods. For Thanksgiving, try serving it after a meal of roasted turkey, mashed potatoes, green beans casserole, and cranberry sauce. It will also pair well with soups or stews during colder months.

In conclusion, Pumpkin-Pecan Pound Cake is an excellent dessert option that can be dressed up or down and pairs with a variety of drinks and meals. So whether you’re serving a crowd or simply enjoying a slice with your family, this pumpkin pecan bundt cake recipe is sure to be a hit.

Make-Ahead, Storing and Reheating

 A delightful blend of warm spices and nutty pecans will fill your home with the essence of fall.
A delightful blend of warm spices and nutty pecans will fill your home with the essence of fall.

There’s nothing like planning ahead to save the day, and this is especially true when it comes to preparing a luscious pumpkin-pecan pound cake. Fortunately, this cake recipe is perfect for making ahead of time for any occasion. When stored properly, this cake can last up to five days in the refrigerator or up to three months in the freezer.

If you want to make this pumpkin-pecan pound cake a day or two prior to serving, follow the recipe instructions and allow the cake cool completely before wrapping it tightly with plastic wrap. You can then store it in the refrigerator until the day before serving.

On the day of serving, I recommend taking out the pumpkin-pecan pound cake from the refrigerator and allowing it to come down to room temperature. This will help heighten its flavors as well as make it easier to slice.

If you’re planning on freezing the cake, wrap it entirely with plastic wrap and then place in a freezer-safe bag or container. To prevent freezer burn and spoilage, make sure you squeeze out all of the air before sealing.

One tip when reheating this pumpkin-pecan pound cake is to first bring it down to room temperature. Once at room temperature, slice the cake accordingly and heat each piece in an oven or microwave at low heat. Be careful not to overheat your slices as it may dry them out completely.

And there you have it – a simple guide for making ahead, storing, and reheating your pumpkin-pecan bundt cake! Having these tips handy will not only save you ample time but also ensure that you serve deliciously cooked pumpkin-pecan pound cake every single time.

Tips for Perfect Results

 Let the sweet aroma of this cake lure you into the kitchen!
Let the sweet aroma of this cake lure you into the kitchen!

Are you ready to bake a perfect Pumpkin-Pecan Pound Cake that will leave your guests raving? Here are some tips and tricks to ensure your cake comes out just right.

1. Choose Fresh Ingredients: To get the best flavors, use fresh pumpkin pie spice, baking soda, baking powder, and all-purpose flour. If you have older ingredients, they may not work as well, leading to a less-than-ideal cake.

2. Properly Measure Ingredients: Be accurate when measuring all of the ingredients, especially flour as too much flour can lead to a dense and heavy cake. Use measuring cups or a kitchen scale for better accuracy.

3. Mix Well: When mixing the ingredients together, make sure to properly combine everything as lumps can lead to spots of dry batter while baking.

4. Grease Your Bundt Pan: Be sure to thoroughly grease your bundt pan with cooking spray or butter before adding the batter. This will make it easier for the cake to come out perfectly after baking.

5. Bake at the Right Temperature: Set your oven at 350°F and let it preheat before putting in the cake. That way, it bakes evenly throughout without undercooking or overcooking in certain parts.

6. Keep an Eye on Timing: Cooking times can vary depending on the oven type and altitude where you live. So keep an eye on the cake while it’s baking and avoid opening your oven door too often.

7. Check Doneness: After about an hour of baking, check if the pumpkin-pecan bundt is done by poking it with a toothpick. If it comes out clean, then it is done.

8. Cool It Down: Once the cake is done baking, cool for 10-15 minutes before flipping it onto a plate or cooling rack.

By following these tips, you’ll have a perfectly fluffy Pumpkin-Pecan Pound Cake with rich flavors and amazing textures that everyone will enjoy.


Let’s take a look at some frequently asked questions about this pumpkin-pecan pound cake recipe that you might find yourself asking before, during or after you make it. I’ve put together this list of essential queries and concerns so that you can have a seamless baking experience that ends in a scrumptious dessert to top off your meal.

What’s the difference between bundt cake and pound cake?

While any cake can be made in a bundt pan to create a unique shape, pound cakes have a distinct recipe and texture. Historically, pound cakes were created with a pound each of butter, sugar, eggs, and flour, resulting in a dense and rich cake.

Why is my pound cake not moist?

When whipping up a cake, it’s important to maintain the right balance of ingredients to achieve the perfect texture. In case the cake turns out too dry, it’s likely that it has been left in the oven for too long or there wasn’t enough butter or sugar added. Flour can also make your cake too dry if too much of it is added to the mix. A great way to remedy this is by turning down the oven’s temperature or removing the cake a few minutes earlier than usual.

What causes a pound cake to be heavy?

One mistake to avoid when baking a cake is choosing to substitute store brands of ingredients for name brands. While it may seem like a cost-effective solution, store brands can have different properties than their name brand counterparts. For example, store brand sugar may be more finely ground, resulting in more sugar per cup which can lead to a cake that falls. Meanwhile, store brand butter may have a higher liquid fat content, and store brand flours may contain more hard wheat, both of which can make a cake heavier than intended. It’s important to stick to the recommended name brand ingredients for the best results.

How do you keep pound cake from getting dense?

When it comes to baking a cake with a perfectly tender crumb, there are a few tricks you can employ to ensure success. One of them is opting for cake flour instead of all-purpose flour. Cake flour is milled finer and contains less protein, providing a softer texture to the finished product.

Another tip for a moist and tender cake is to add sour cream to the batter. This dairy ingredient adds richness and tanginess, elevating the flavor profile of the cake.

It’s crucial to use room temperature butter when creaming it with the sugar. Over-creaming the mixture can lead to the cake being tough and dense. You can further enhance the cake’s texture with a touch of baking powder or baking soda, which will help it rise and prevent it from becoming too heavy.

For added moisture, consider incorporating a small amount of oil into the batter. This will help prevent the cake from drying out.

When mixing the batter, be careful not to over-mix it. Over-mixing can cause the gluten in the flour to develop too much, resulting in a dense and tough cake. Similarly, don’t over-bake the cake. Over-baking will lead to a dry and crumbly cake that will lack moisture.

One final tip to keep your cake moist is to brush it with simple syrup or another liquid of your choice before adding frosting. This will help lock in moisture and provide an extra layer of flavor to the cake.

Bottom Line

So whether you’re a baker or not, this pumpkin-pecan pound cake recipe is sure to get you in the kitchen and make everyone’s mouth water. The combination of the warm pumpkin pie spice, soft moist pumpkin and crunchy pecans will leave your taste buds buzzing with delight.

Don’t be intimidated by the ingredient list or the bundt cake pan. Follow the step-by-step instructions, and you’ll see that it’s easier than you think. Once you’ve mastered this pound cake recipe, don’t be afraid to try out some substitutions and variations to match your own personal preferences.

To sum up, this is a versatile, delicious, and easy-to-follow recipe that is perfect at any time of year. You can enjoy it as a dessert or as an afternoon tea snack. You can make it ahead for special events or pick-me-up treats.

So why not grab those eggs, flour and canned pumpkin? Whip up a homemade batch of pumpkin-pecan pound cake that tastes just as good as the store-bought brands, maybe even better! Trust me; once you take a bite of this bundt cake masterpiece; you’ll never go back to store-bought cakes again!

Pumpkin-Pecan Pound Cake

Pumpkin-Pecan Pound Cake Recipe

From Cooking Light's 1996 Annual Cookbook. This is baked in a 10-inch tube pan and would probably be pretty good with some sort of maple or bourbon glaze. Let me know if you frost or glaze it with anything!
Course Dessert
Cuisine American
Keyword < 4 Hours, Beginner Cook, Dessert, Easy, For Large Groups, Low Cholesterol, Low Protein, Thanksgiving, Vegetable, Very Low Carbs
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Calories 227.4kcal


  • 3/4 cup margarine, softened
  • 1 1/2 cups firmly packed brown sugar
  • 1 cup sugar
  • 1 1/2 cups frozen egg substitute, thawed
  • 1 (16 ounce) can pumpkin
  • 1/3 cup Bourbon
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup chopped pecans
  • vegetable oil cooking spray


  • Beat margarine at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg substitute and beat well.
  • Combine pumpkin and bourbon, stirring well. Combine flour and next 4 ingredients; add to margarine mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Mix after each addition.
  • Sprinkle pecans over bottom of a 10-inch tube pan coated with cooking spray. Spoon batter over pecans. Bake @ 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center come out clean. Cool in pan 10 minutes. Remove cake from pan and cool completely on a wire rack.


Serving: 87g | Calories: 227.4kcal | Carbohydrates: 35.4g | Protein: 3.9g | Fat: 7.2g | Saturated Fat: 1.2g | Cholesterol: 0.2mg | Sodium: 180.9mg | Fiber: 0.7g | Sugar: 22g

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