I waited as long as I could. I really did. But when we got that blast of glorious fall weather this weekend, I decided I couldn’t wait any longer; it was time to bring in fall! I’ve gotten out all my fall decorations, made soup, homemade applesauce (recipe to come!) and baked this pumpkin pound cake. And lemme tell ya- I feel GREAT! Nothing like a cool breeze and the smell of pumpkin and cinnamon to lift a girl’s spirits! Sure, it’s supposed to get back into the 90’s next week but for now, it’s fall outside and I’m enjoying every second of it. My mom is responsible for me baking this cake- she thought a pumpkin pound cake sounded great and charged me with finding a great recipe to try. I did a little searching and came up with exactly what I was looking for! The cake is delicious- not too sweet, super moist, dense and full of warm spices. I loved it with my morning coffee- the perfect combination!

Pumpkin Pound Cake

1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 package instant vanilla pudding mix
1 can (15 ounces) pumpkin puree
Confectioners’ sugar, for dusting

In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.

Transfer to a greased bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove from pan and cool completely. Dust with confectioners’ sugar. Serves 12-16.

Recipe source: Adapted from Taste of Home



  1. Ohmy, this looks delicious. I need to try this one.


    Comment by Björg — December 7, 2011 @ 12:57 PM

  2. I don’t know about y’all, but I couldn’t care in the slightest what time of year it is; I bake with pumpkin all the time! I’m gonna make pumpkin pancakes tomorrow and save the other half of the large can of pumpkin for making this cake. It’s such a healthy addition to sugary treats. My kids need all the nutrition I can hide in food!


    Sara Reply:

    p.s. I posted this comment in March, in case you didn’t notice.


    Comment by Sara — March 11, 2012 @ 5:38 PM

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    Comment by jordan 6 retro — April 12, 2012 @ 10:51 PM

  4. Making right now…my kitchen smells amazing! Can’t wait to taste it! Thank you!


    Comment by Jackie — October 5, 2012 @ 11:36 PM

  5. […] finally got around to making this pumpkin pound cake yesterday, and when it was done, I thought it deserved much more than just a regular dusting of […]

    Pingback by Pumpkin Pound cake with Pumpkin Buttercream frosting! — October 9, 2012 @ 12:02 PM

  6. I was VERY skeptical about making this simply because there are many comments, but hardly anyone who responded to making it. Everyone said “Looks great!” But how does it really taste? Though I was nervous I made it anyway. Turned out fine. Definitely not the “best” pumpkin pound cake I’ve ever had or made myself. If anyone is thinking about using this recipe it’s ok if you need to find a recipe quick, but definitely not one I will continue to use. Still on the hunt for a PERFECT pumpkin bread/ pound cake Thanks anyway.


    Comment by Brooke — September 25, 2014 @ 12:43 PM

  7. […] Modified from Pumpkin Pound Cake at Sing for Your Supper. […]

    Pingback by Bready or Not: Pumpkin and Pudding Mix Pound Cake | BethCato.com — November 12, 2014 @ 7:02 AM

  8. I really like reading through a post that will make
    men and women think. Also, many thanks for allowing
    for me to comment!


    Comment by decoracion de pasteles infantiles — December 30, 2014 @ 6:16 AM

  9. this is my favorite pumpkin recipe!!! I love this cake and have made it many times. Just wondering…..am gonna make it today into individual loaf pans to send out as thank you gifts…should I adjust the temp? what about the time?


    Comment by karen — September 30, 2015 @ 10:51 AM

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