This Pumpkin Buttermilk Pound Cake wraps up everything we love about fall—warm spices, rich flavor, and that buttery crumb that melts with each forkful. Drawing on Southern baking traditions and a touch of European cake finesse, it’s the kind of treat that feels both nostalgic and elevated.
The buttermilk adds tenderness while the pumpkin brings a natural moisture and earthiness that makes each bite sing. It tastes wonderful like our desserts in the section, like Watermelon Pops and Pineapple Cream Cheese Pound Cake, for a spread that dances between refreshing and indulgent.
Inspired by café cakes I’ve tasted in small-town France and roadside bakeries in America, this loaf finds its sweet spot between rustic and refined. Whether you dress it up with glaze or enjoy it plain, the flavor is unmistakably comforting—and unmistakably special.
Perfect For After-Dinner Cravings!
- The first time I made this was on a cool October afternoon, and the aroma alone made the whole house feel warmer—my friends still ask for it every fall.
- I love how it fits into both laid-back breakfasts and dressier dessert spreads—it’s a flexible favorite that always feels just right.
- Over time, I’ve experimented with adding chopped pecans, orange zest, even a cinnamon swirl—each tweak brings out a new dimension.
- With buttermilk as the base, it’s surprisingly moist without needing heavy frostings—great for those trying to cut back on sugar or extra calories.
- The flavor? Deep, spiced, and satisfying—it’s the cake that keeps conversations going long after the plates are cleared.
Pumpkin Buttermilk Pound Cake Recipe
Warmly spiced and delightfully moist, this pumpkin buttermilk pound cake is a fall-inspired treat with a tender crumb and buttery glaze. The perfect centerpiece for cozy gatherings, it’s made with pantry staples and finished with a sweet drizzle that makes every slice irresistible.
Equipment
- Bundt pan
- Mixing bowls (2 large, 1 mediu
- Electric hand or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Wire rack
- Skewer or toothpick
Ingredients
Cake
- 1 1/4 cups canned solid-pack pumpkin from a 15-oz can; not pie filling
- 2 sticks 1 cup unsalted butter, softened, plus additional for greasing Bundt pan
- 1 1/4 cups granulated sugar
- 3/4 cup well-shaken buttermilk
- 1 tsp vanilla
- 2 tsp baking powder
- 1/2 tsp salt
- 2 1/4 cups all-purpose flour plus additional for dusting pan
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 3 large eggs
- 1 tsp ground allspice
Glaze
- 1 cup powdered sugar
- 2 tbsp butter
- 1 tbsp cream or milk
Instructions
- Preheat the oven to 350°F plus butter and flour a Bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt.
- In another bowl, whisk together the pumpkin purée, buttermilk, and vanilla extract.
- In a large bowl, beat the butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy, about 3 to 5 minutes.
- Add the eggs and beat for 1 more minute.
- Reduce mixer speed to low to add the dry flour mixture and pumpkin mixture alternately in batches, beginning and ending with the flour mixture. Mix until the batter is just smooth.
- Spoon the batter into the prepared Bundt pan andmake sure to tap the pan gently on the counter to eliminate air pockets and even out the batter.
- Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes and then place a wire rack over the pan, invert the cake onto it, and cool for 10 minutes more.
- To make the glaze, melt the butter in a small saucepan. Stir in the sifted powdered sugar.
- Add cream or milk one tablespoon at a time, stirring until the glaze reaches your desired consistency.
- Drizzle the glaze over the cooled cake while it’s still on the wire rack with a tray or plate underneath to catch the excess.
Notes
- Room temperature eggs and butter ensure smoother batter and better texture.
- You can enhance the glaze with a pinch of cinnamon or a splash of vanilla extract.
- Tap the Bundt pan on the counter before baking to remove air bubbles and help the batter settle evenly.
| Calories | 340kcal |
| Carbohydrates | 45.2g |
| Fiber | 1g |
| Fat | 16.6g |
| Protein | 4g |
| Cholesterol | 70g |
Variations To Help You Customize This Dish!
- Maple Glaze Twist: Replace the milk in the glaze with maple syrup for a warm, autumnal flavor boost.
- Nutty Delight: Fold ½ cup chopped toasted pecans or walnuts into the batter for a crunchy texture.
- Citrus Kick: Add 1 teaspoon of orange or lemon zest to the batter or glaze to brighten the flavor.
- Chocolate Drizzle: Skip the traditional glaze and drizzle melted dark chocolate over the cooled cake for a richer finish.
