Embrace the quintessential flavors of autumn with this incredible Buttermilk Pumpkin Pound Cake! This isn’t just any pumpkin cake; it’s an exceptionally moist, tender, and perfectly spiced loaf, baked in a beautiful Bundt pan and finished with a simple, sweet glaze. It’s the ultimate fall dessert, perfect for holiday gatherings, cozy afternoons with coffee, or simply when you crave the comforting taste of pumpkin spice.
Why I Love This Recipe
This Buttermilk Pumpkin Pound Cake is a true celebration of fall, and it’s a recipe I genuinely adore for its unparalleled moistness and rich, comforting flavors! What I love most is how the canned pumpkin puree and buttermilk work together to create an incredibly tender and moist crumb that’s absolutely divine. The blend of cinnamon, nutmeg, and ginger provides that classic warming spice profile that screams autumn, while the combination of granulated and brown sugars adds perfect sweetness. Baking it in a Bundt pan makes it effortlessly elegant, and the simple vanilla glaze adds a lovely finishing touch. It’s a surprisingly easy recipe for such a sophisticated result, always impressing and leaving everyone asking for seconds!
Ingredients
Here’s what you’ll need to create this moist and flavorful Buttermilk Pumpkin Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup buttermilk
- 2 ½ 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
For the Glaze:
- 1 cup powdered sugar (confectioners’ sugar)
- 2 tablespoons milk (whole or 2%)
- ½ teaspoon vanilla extract
Swaps and Notes
- Butter: Unsalted butter, softened to room temperature, is crucial for proper creaming.
- Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.
- Buttermilk: This is key for the tender crumb and subtle tang. If you don’t have buttermilk, you can make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest of the way to 1 cup with regular milk. Let it sit for 5 minutes before using.
- Spices: Cinnamon, nutmeg, and ginger are the core pumpkin pie spices. Feel free to adjust amounts or add a pinch of allspice or cloves for extra depth.
- Vanilla Extract: Pure vanilla extract offers the best flavor.
- Bundt Pan: A 10-12 cup Bundt pan is ideal. Ensure it’s thoroughly greased and floured (or use baking spray with flour) to prevent sticking.
- Glaze: Adjust the amount of milk in the glaze gradually to achieve your desired drizzling consistency.
Instructions
Let’s get this delicious Buttermilk Pumpkin Pound Cake baking and glazed!
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan, ensuring every crevice is coated to prevent sticking.
- Cream Butter & Sugars: In a large mixing bowl, using an electric mixer (stand mixer or handheld), cream together the 1 cup softened unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs, Pumpkin & Vanilla: Beat in the 4 large eggs one at a time, mixing well after each addition until fully incorporated. Then, mix in the 1 cup canned pumpkin puree and 1 teaspoon vanilla extract until well combined.
- Whisk Dry Ingredients: In another medium bowl, whisk together the 2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon salt. Ensure all dry ingredients are well distributed.
- Combine Batter: Gradually add the dry ingredients mixture (from step 4) to the butter mixture, alternating with the 1 cup buttermilk. Begin and end with the dry ingredients. Mix on low speed, or by hand, just until combined and a smooth batter forms. Be careful not to overmix, as this can lead to a tough cake.
- Pour & Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Place in the preheated oven and bake for 60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs attached, but no wet batter).
- Cool Cake: Remove the cake from the oven. Allow the cake to cool in the Bundt pan for about 10 minutes before carefully inverting it onto a wire rack. Let it cool completely on the wire rack before applying the glaze. This is crucial for the glaze to set properly.
- Prepare Glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth and of a drizzling consistency. Add more milk (1 teaspoon at a time) if it’s too thick, or a tiny bit more powdered sugar if too thin.
- Drizzle Glaze & Serve: Drizzle the glaze generously over the top of the cooled Bundt cake, allowing it to drip down the sides. Enjoy your delicious fall dessert!
Tips for Success
- Room Temperature Ingredients: Ensure butter, eggs, pumpkin puree, and buttermilk are at room temperature for a smooth, well-emulsified batter.
- Don’t Overmix Batter: This is key for a tender pound cake. Mix just until combined after each addition.
- Properly Grease & Flour Bundt Pan: Essential for easy release! Take your time to get into all the crevices.
- Pumpkin Puree vs. Pie Filling: Make sure you’re using plain pumpkin puree, not the pre-spiced pie filling.
- Test for Doneness: Baking times can vary by oven. Rely on the toothpick test rather than just the timer.
- Cool Completely Before Glazing: Glazing a warm cake will cause the glaze to melt and run off, or be fully absorbed.
Serving Suggestions and Pairings
This Buttermilk Pumpkin Pound Cake is a classic fall dessert that’s perfect for:
- Holiday Desserts: A beautiful centerpiece for Thanksgiving or other autumn gatherings.
- Coffee or Tea Time: The perfect companion for your morning coffee or afternoon tea.
- Dessert After Dinner: A comforting and satisfying sweet treat.
- With a scoop of vanilla ice cream: For extra indulgence, especially if served slightly warm.
- For other delightful fall desserts, consider our These Caramel Apple Pie Cookies Are My Favorite Fall Treat In Bite-Sized Form or our This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat.
Storage and Leftover Tips
This pound cake stays wonderfully moist for several days!
- Room Temperature: Store the cooled cake, covered loosely with plastic wrap or in a cake dome, at room temperature for up to 4-5 days.
- Refrigeration (Optional): If you prefer, or in very warm climates, you can refrigerate the cake. Bring to room temperature before serving for the best texture.
- Freezing: This pound cake freezes beautifully. Once completely cooled (and glazed, though the glaze may be slightly sticky after thawing), wrap the entire cake or individual slices tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature before serving.
More Recipes You Will Love
If you loved the moist, comforting, and sweet nature of this pumpkin cake, you’ll definitely want to explore some of our other fantastic, fuss-free baking and dessert recipes:
- For another beloved quick bread that uses fruit, try our This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas.
- If you’re a fan of big, comforting desserts that feed a crowd, our This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd is a must-try.
- For easy and delightful seasonal muffins, check out These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat To Bake On Repeat.
- And for another festive and fun baking project, you’ll love The Easter Cookies Everyone Will Be Talking About And Asking The Recipe For.
Final Thoughts
This Buttermilk Pumpkin Pound Cake recipe is a brilliant celebration of autumn – incredibly moist, perfectly spiced, and wonderfully comforting. It’s the perfect bake to fill your home with delicious aromas and bring a smile to anyone’s face during the fall season.
Give this recipe a try and let this delightful cake become your new go-to fall dessert! What’s your favorite pumpkin-flavored baked good or holiday dessert? Share your ideas and feedback in the comments below!
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