Kathy’s Pumpkin-Spice Pound Cake

Prep Time: 20mins. ✦ Bake Time: 65-75mins. ✦ Serves: 24


  • 2 ¾ C. sugar
  • 1 ½ C. butter, softened
  • 2 tsp. vanilla extract
  • 6 eggs
  • 3 C. all-purpose flour
  • ½ tsp. baking powder
  • pinch of salt
  • 1 ½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 1 C. canned pumpkin

Caramel-Pecan Topping:

  • 1 C. brown sugar
  • ½ C. heavy whipping cream
  • ¼ C. maple syrup 
  • 2 Tbsp. cold butter, cubed
  • ½ tsp. ground cinnamon
  • pinch of salt
Kathy's Pumpkin-Pecan Pound Cake - A Beazley House Favorite


 Preheat oven to 350º F. Prepare a large bundt pan (or 1 small and 3 mini loaf pans) with non-stick cooking spray and flour.

In a large bowl beat sugar and butter with an electric mixer until light and fluffy. Add vanilla and eggs one at a time, beating well after each to incorporate.

In a separate bowl, whisk together dry ingredients (flour, baking powder, salt and spices) and mix well. Alternately add the dry ingredients and pumpkin to the butter mixture, beating well after each addition.

Pour into prepared pans in equal amounts. Bake for 65-75 minutes or until a toothpick inserted in center comes out cleanly. Cool in pan for 15 minutes. Then invert onto serving plate and allow to cool completely.

Caramel-Pecan Topping

For topping, combing brown sugar, whipping cream, maple syrup, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low, simmer 5 minutes, continuing to stir. Remove from heat. Stir in cinnamon, vanilla and pecans. Drizzle warm over your cakes.

*Cook’s Note: A healthy dollop of whipped cream on top, wouldn’t hurt, either.