Pumpkin Pound Cake
- 340 Calories
- 5g Protein
- 18g Total Fat
- 43g Carbs
- View Full Info
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
- Preheat the oven to 350°F. Grease and flour a 10 cup Bundt pan. Set aside.
- Place the butter and sugar in a mixing bowl and beat with an electric mixer for 5 minutes, until light and fluffy.
- Beat in the eggs, one at a time, scraping the bowl after each addition.
- Add the salt, flapjack mix, baking powder, and cinnamon to the bowl and beat in until almost combined.
- 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.
- Spoon the batter into the prepared pan and drop on the counter a few times to remove air pockets.
- Bake in the preheated oven for 50-60 minutes, or until a tester inserted into the center comes out clean.
- Let cool for 10 minutes, then invert the pan onto a cooling rack. Let the cake cool completely before icing.
For the icing:
- Melt the butter in a small saucepan over medium heat. Continue cooking until browned and nutty smelling. Remove from heat.
- 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.
- Drizzle glaze over the cooled cake. Dust with cinnamon, if desired.
- Store in an airtight container for up to 5 days.