Pumpkin Pound Cake
‘Tis the season to pumpkin all of the things! I enjoy a pumpkin spiced latte every now and then, but if I’m frank, this Southern gal didn’t grow up eating pumpkin desserts. However, I’m so glad I expanded my baking repertoire and tried this pumpkin pound cake. It’s really easy to pull together and tastes great! I’m certain this pound cake will be a great addition to your Thanksgiving dessert table this holiday season. Happy Baking!
Pumpkin Pound Cake adapted from Whipperberry
3 cups all purpose flour
2 tsp baking powder
2 tsp of pumpkin pie spice ( you can use 1 tsp of nutmeg and 1 tsp cinnamon if you don’t have pumpkin spice spice)
1/2 tsp salt
2 1/2 cups sugar
1 cup vegetable oil
3 eggs 1 can (15 oz) pumpkin
1 tbsp vanilla extract
Pre-heat your oven to 350 degrees. Generously spray your pan with a baking spray. You’ll need a spray that also has flour in it. Pam has a version and I also like Baker’s Joy. Add the flour, baking powder, pumpkin pie spice and salt to one bowl. In another bowl whisk together the sugar, oil, eggs, vanilla and pumpkin. Add the flour mixture to the sugar mixture and mix well. Pour the cake batter into your pan and bake for 1 hour or until a toothpick comes out clean. Cool for at least two hours before removing from the pan. If you can cool longer, please do so that you insure the cake comes out with no problems. Dust with powdered sugar and enjoy!
Tamara Eckles is a baker, blogger and radio host. She is the founder of Jem of the South, the place where you “Discover Something Sweet!” Join her adventures in baking on her blog and follow her on Instagram and Facebook!
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