Pumpkin Pound Cake
Ingredients
Make sure all ingredients are at room temperature
- 3 sticks butter
- 8 oz cream cheese
- 3 cups sugar
- 6 eggs
- 3/4 cup pumpkin purée
- 1 Tbsp vanilla
- 3 cups all purpose flour
- 1/4 cup cornstarch
- 1 tsp salt
- 1 Tbsp pumpkin pie spice
Directions
- Preheat oven to 325 degrees F. and prepare a bundt pan by spraying with nonstick spray.
- Using a stand mixer fitted with the paddle attachment, beat butter, cream cheese and sugar together until light and fluffy.
- Add eggs one at a time, mixing for a minute after each addition and scraping sides of bowl occasionally.
- Add pumpkin purée and vanilla and mix for a minute.
- In a separate bowl, whisk together flour, cornstarch, salt, and pumpkin pie spice.
- Slowly add flour mixture to batter and mix on medium-low speed until just combined. Scrape down bowl and mix very briefly.
- Pour batter into prepared bundt pan and bake 90 minutes or until toothpick inserted comes out clean.
- Let cool in pan for 30 minutes then turn out on a plate to finish cooling.
- Once cake is completely cooled, dust top with powdered sugar and enjoy!
Pumpkin FTW😋
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