Buttermilk Pumpkin Pound Cake Recipe

If there’s one dessert that captures the warmth of fall and the comfort of home baking, it’s this Buttermilk Pumpkin Pound Cake Recipe.
From the first whiff of cinnamon and nutmeg to the final drizzle of sweet vanilla glaze, every slice feels like a cozy hug on a crisp autumn day.

Jump to Recipe

This isn’t just any Pound Cake — it’s a seasonal masterpiece made rich and tender with creamy buttermilk and velvety pumpkin puree. The buttermilk gives it that irresistible moist crumb, while the pumpkin adds color, flavor, and just the right amount of sweetness. Together, they create a cake that’s soft, aromatic, and full of heart.

It’s a dessert that effortlessly transitions from a holiday cake centerpiece to an everyday comfort bake. Whether served with a cup of coffee, dressed up with whipped cream, or presented on a festive dessert table beside other Caribbean desserts, this pumpkin pound cake always stands out — simple, elegant, and full of flavor.

Why You’ll Love This Buttermilk Pumpkin Pound Cake

There’s a reason this recipe has become a favorite among home bakers. It combines the best of traditional pound cake richness with the seasonal charm of pumpkin spice.

Here’s what makes it so special:
• Super moist texture: Thanks to the buttermilk and butter combo, each bite melts in your mouth.
• Perfect fall flavor: Cinnamon, nutmeg, and ginger bring warmth and depth.
• Beautiful bundt shape: The golden crust and rich orange interior make it as stunning as it is delicious.
• Easy ingredients: No fancy tools or rare items — just pantry staples.
• Versatile for all occasions: Serve it plain for breakfast, or glaze it for a show-stopping holiday cake.

It’s the kind of dessert that tastes even better the next day, as the spices mingle and the crumb softens to perfection.

Ingredients You’ll Need

For the Cake
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 cup canned pumpkin puree
• 1 cup buttermilk
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Optional Glaze
• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C) and generously grease and flour a 10-inch Bundt pan. The even heat and circular shape help the cake bake perfectly with that classic golden crust.

2. Cream the Butter and Sugars

In a large mixing bowl, beat the butter with granulated and brown sugars until the mixture turns light, fluffy, and pale — about 3-4 minutes. This step is crucial; it creates air pockets that give your Pound Cake a tender crumb.

3. Add Eggs and Pumpkin

Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Mix in the pumpkin puree and vanilla extract. The batter will become creamy and rich, with a lovely orange hue that promises delicious autumn flavor.

4. Combine the Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. These spices are the soul of this cake — they fill your kitchen with that warm, comforting holiday aroma.

5. Mix the Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the dry mix. Stir until just combined — overmixing can make the cake dense. The batter should be smooth and thick but pourable.

6. Bake the Cake

Pour the batter evenly into your prepared Bundt pan, smoothing the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
You’ll know it’s ready when the top is deep golden brown and your kitchen smells like pumpkin heaven.

7. Cool the Cake

Let the cake cool in the pan for about 10 minutes. Then gently invert it onto a wire rack to cool completely before glazing. Cooling helps the crumb set and prevents the glaze from melting.

8. Make the Glaze (Optional but Highly Recommended)

In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle it over the cooled cake in slow, elegant ribbons. It adds sweetness and a bakery-style finish that makes your cake picture-perfect.

Flavor Profile: Rich, Spiced, and Perfectly Balanced

This Buttermilk Pumpkin Pound Cake Recipe is everything a fall dessert should be — buttery, tender, and loaded with flavor. The pumpkin lends a subtle earthiness and moisture, while the buttermilk adds a gentle tang that balances the sweetness.

The blend of cinnamon, nutmeg, and ginger creates that nostalgic pumpkin-spice warmth, but it’s not overpowering. The result is a harmonious balance of cozy and bright, rich yet refreshing — almost reminiscent of the light spiced Caribbean desserts that pair citrus and cream together.

The glaze on top adds just the right amount of sweetness, soaking slightly into the surface while giving a pretty shine. Every bite feels indulgent but not too heavy — the mark of a perfect Pound Cake.

Tips for Perfect Results
• Use real buttermilk. Don’t substitute milk and vinegar unless necessary — true buttermilk adds a unique flavor and moisture you can’t replicate.
• Don’t overmix. Once the flour goes in, mix only until the ingredients are combined. Overmixing can toughen the texture.
• Room-temperature ingredients. Butter, eggs, and buttermilk should all be at room temp for even blending.
• Grease the pan well. Bundt pans have intricate designs — coat every ridge to avoid sticking.
• Cool completely before glazing. The glaze sets beautifully when poured over a cooled cake.

Variations and Creative Twists
• Spiced Glaze: Add a pinch of cinnamon or pumpkin spice to your glaze for extra warmth.
• Nutty Crunch: Fold in ½ cup chopped pecans or walnuts for texture.
• Caribbean Touch: Replace part of the buttermilk with coconut milk and add a teaspoon of rum extract for a tropical flavor.
• Chocolate Drizzle: Melt white or dark chocolate and drizzle over the glaze for a show-stopping holiday cake presentation.
• Mini Pound Cakes: Pour the batter into mini bundt molds — perfect for gifting or dessert platters.

Serving Ideas

This Buttermilk Pumpkin Pound Cake shines on its own, but it’s also wonderfully versatile. Try serving it:
• Warm with whipped cream and a sprinkle of cinnamon sugar.
• Alongside vanilla or caramel ice cream for a dreamy fall dessert.
• With cream cheese frosting instead of glaze for extra richness.
• With a drizzle of maple syrup for brunch or a cozy weekend breakfast.

It pairs beautifully with coffee, spiced chai, or even a glass of eggnog during the holidays. On a dessert table, it complements other Caribbean desserts like coconut tarts, rum cake, or banana fritters.

Storage and Make-Ahead Tips

The beauty of pound cakes lies in how well they keep — this one is no exception. In fact, it tastes even better the next day as the flavors deepen.
• Room temperature: Store covered for up to 3 days.
• Refrigerator: Keep in an airtight container for up to 7 days.
• Freezer: Wrap slices in plastic and foil; freeze for up to 2 months. Thaw at room temperature before serving.

If you’re planning for a party, bake it a day in advance and glaze it just before serving — it’ll be perfectly moist and flavorful.

Why This Recipe Works

The magic of this Buttermilk Pumpkin Pound Cake Recipe is all in the balance of ingredients. The butter and sugars create richness, while the buttermilk and pumpkin ensure moisture and lightness. The spices transform it into a comforting fall classic, and the glaze adds a touch of sweetness and shine.

It’s not overly sweet, and the texture is dense yet soft — the ideal blend for a Pound Cake. Each ingredient has a purpose, and together, they create a dessert that feels nostalgic and special at the same time.

Final Thoughts

There’s something irresistible about the combination of pumpkin and buttermilk — it’s like the best parts of fall and Southern baking rolled into one unforgettable dessert. This Buttermilk Pumpkin Pound Cake Recipe is more than a seasonal treat; it’s a timeless addition to your baking collection.

Serve it as a cozy weeknight dessert, a holiday cake centerpiece, or even as a comforting Caribbean dessert with a tropical twist — however you choose to enjoy it, it’s bound to become a family favorite.

So preheat that oven, grab your whisk, and let the aroma of pumpkin and spice fill your kitchen. One bite of this soft, golden, perfectly spiced cake, and you’ll understand why fall just isn’t complete without it.