Pumpkin Pound Cake

Moist, dense and delicious, this Pumpkin Pound Cake is a sweet dream.


Cook Time: 55 Mins


1 yellow cake mix
¾ cup sugar
¼ cup water
4 eggs
½ cup oil
16 oz. pumpkin puree
1 tsp. cinnamon
¼ nutmeg
¾ cup chopped pecans

3 oz. cream cheese, room temperature
1 stick butter, room temperature
2 cups Confectioner’s sugar
1 tsp. vanilla


Mix ingredients until well combined and bake in a greased bundt pan at 350 degrees for 50 – 60 minutes. Beat the icing ingredients with a mixer until smooth and spread on cooled cake.

Pro Tips

Betty Thompson from Nash County shared this recipe with us at the fair. It is easy to make and hard to eat just one piece!

Sign up for monthly newsletter

  • This field is for validation purposes and should be left unchanged.