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.

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  • prep time 30 min
  • total time 2 hr 55 min
  • ingredients 18
  • servings 16
 

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

Steps

  • 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.
  • 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

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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.

Nutritional information

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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:
5
*Percent Daily Values are based on a 2,000 calorie diet.