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Pumpkin Pound Cake

Prep Time:15 mins
Cook Time:50 mins
  • 340 Calories
  • 5g Protein
  • 18g Total Fat
  • 43g Carbs

Pie not your thing? A slice of this hearty pumpkin pound cake is just what you need to make the most of pumpkin season. Simply put, it’s a moist cake filled with the perfect amount of spice and topped with a sweet drizzle of browned butter icing that’s sure to satisfy all your lingering fall cravings – at least until next season.

Recipe provided by Kitchen McCabe


  • 1 cup butter, cubed, room temperature
  • 1-3/4 cups sugar
  • 5 large eggs
  • 1⁄2 teaspoon salt
  • 3 cups Kodiak Buttermilk & Honey Frontier Flapjack & Waffle Mix 
  • 1-1⁄4 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 3⁄4 cup sour cream
  • 3⁄4 cup pumpkin puree
  • 1 tablespoon vanilla extract


For the icing:

  • 3 tablespoons butter
  • 1-1⁄2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Milk, warmed, as needed 


  1. Preheat the oven to 350°F. Grease and flour a 10 cup Bundt pan. Set aside. 
  2. Place the butter and sugar in a mixing bowl and beat with an electric mixer for 5 minutes, until light and fluffy. 
  3. Beat in the eggs, one at a time, scraping the bowl after each addition. 
  4. Add the salt, flapjack mix, baking powder, and cinnamon to the bowl and beat in until almost combined.
  5. Add the sour cream, pumpkin puree, and vanilla extract to the bow and continue beating until just combined. Scrape down the bowl and beat for an additional 5 seconds.
  6. Spoon the batter into the prepared pan and drop on the counter a few times to remove air pockets.
  7. Bake in the preheated oven for 50-60 minutes, or until a tester inserted into the center comes out clean. 
  8. Let cool for 10 minutes, then invert the pan onto a cooling rack. Let the cake cool completely before icing.


For the icing:

  1. Melt the butter in a small saucepan over medium heat. Continue cooking until browned and nutty smelling. Remove from heat.
  2. Place the confectioners’ sugar, vanilla extract, and browned butter in a mixing bowl. Add 1 tablespoon of warmed milk and whisk together until smooth. Whisk in more warmed milk until a drizzle-able consistency is achieved. 
  3. Drizzle glaze over the cooled cake. Dust with cinnamon, if desired. 
  4. Store in an airtight container for up to 5 days. 

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