Pumpkin Pound Cake with Walnut Sauce

Looking for a delicious dessert using pumpkin? Then check out this great pound cake topped with yummy walnut sauce - perfect to treat a crowd.

–

Save & Share

Servings 16

false

( 3 ) Ratings

3 Ratings

5 Stars 50%

4 Stars 17%

3 Stars

2 Stars

1 Stars

Member Reviews ( 2 )

93061700-0ccf-4361-a3e4-c7ce22e72b06

ingredients 18
Prep Time 30 min
Total Time 2 hr 55 min

Ingredients

Cake

2 3/4: cups granulated sugar

1 1/2: cups butter or margarine, softened

1: teaspoon vanilla

6: eggs

3: cups all-purpose or unbleached flour

1/2: teaspoon baking powder

1/2: teaspoon salt

3/4: teaspoon ground cinnamon

1/2: teaspoon ground ginger

1/4: teaspoon ground cloves

1: cup canned pumpkin (not pumpkin pie mix)

Sauce

1: cup packed brown sugar

1/2: cup whipping cream

1/4: cup dark corn syrup

2: tablespoons butter or margarine

: Dash salt

1/2: teaspoon vanilla

1/2: cup chopped walnuts

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°F. Generously grease 12-cup fluted tube (bundt cake) pan with shortening; lightly flour. In large bowl, beat granulated sugar and 1 1/2 cups butter until light and fluffy. Add 1 teaspoon vanilla; beat in 1 egg at a time until well blended. In small bowl, mix flour, baking powder, 1/2 teaspoon salt, the cinnamon, ginger and cloves. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition. Pour batter into pan.
2 Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; invert onto serving plate. Cool completely.
3 In medium saucepan, heat brown sugar, whipping cream, corn syrup, 2 tablespoons butter and dash salt to boiling over medium heat, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring constantly. Remove from heat; stir in 1/2 teaspoon vanilla and the walnuts. Serve warm sauce over cake. Refrigerate any remaining sauce.

EXPERT TIPS

toggle

Expert Tips

Make and freeze this yummy cake and sauce up to 1 month ahead of time. Just before serving, heat the sauce in the microwave. If you'd like, serve with a dollop of whipped cream, too.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 540
Calories from Fat: 230),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 14g, 14% Trans Fat 1g 1% ),
Cholesterol: 135mg; 135%;
Sodium: 270mg; 270%;
Total Carbohydrate: 72g; 72%
(Dietary Fiber 1g 1% Sugars 51g 51% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

ArmandoC

report Posted Dec. 1, 2010 6:52 PM

This worked well and the sauce was great for those who like a big sugar hit with their desserts.

RAWSPOON

report Posted Oct. 24, 2010 5:30 PM

I have been making this particular pound cake with its delightfully-light walnut sauce, as a holiday favorite since 1993 when I first saw the recipe in the Pillsbury Complete Book of Baking that came out that year. Every year around this time, my family starts asking when the first pumpkin cake will be made! I've shared the cake with co-workers as well through the years and it is always a hit!