Pumpkin Cinnamon Pound Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

It's pumpkin everything season and this pumpkin pound cake with a brown butter glaze. is the perfect combination of traditional pound cake texture, warm cinnamon spice along with just the right amount of pumpkin flavor with a little sweetness on top is perfection. It’s not too much, not too little…it’s just right.

Course: Cake, Dessert
Cuisine: American
Servings: 4
Author: Donya | asouthernsoul.com
  • 1 cup unsalted butter (2 stick) - room temperature
  • 2 cups sugar
  • 1 teaspoon salt
  • 5 large eggs - room temperature
  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sour cream
  • 3/4 cup canned pumpkin
  • 2 tablespoons vanilla
  • 5 tablespoons unsalted butter - melted
  • 1 cup confectioner's sugar
  • 2 tablespoons milk
  1. Heat oven to 350 degrees. Grease and flour a 10 cup bundt pan.
  2. Sift together flour, cinnamon and salt - set aside.
  3. Using a stand or hand mixer, cream together butter, sugar and salt until light and fluffy - about 5 minutes. 
  4. Add eggs, one at a time and mix well.

  5. Turn mixer to low and add flour mixture. Add in sour cream, pumpkin and vanilla. Cream together until combined but do not over mix.
  6. Pour batter into prepared pan. Bake for 50 minutes or until toothpick inserted into center of cake comes out clean.
  7. Cool cake in pan for 10 minutes. Turn out onto a cooling rack and cool completely.
  1. Whisk together melted, slightly cooled butter, sugar and milk until totally smooth.
  2. Drizzle over cake.