June's Pumpkin Pound Cake

June's Pumpkin Pound Cake Recipe

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June Snellgrove


What a wonderful way to welcome "Fall"! This recipe is sure to please; it's a favorite of my family. Tastes very similar to a moist, scrumptious pumpkin roll. Cream cheese icing. Enjoy!!


★★★★★ 3 votes

15 Min
1 Hr


  • 2 c
    plain flour
  • 2 c
  • 2 tsp
    baking soda
  • 4
  • 1 1/2 Tbsp
  • 1 c
    wesson oil
  • 1/2 tsp
  • 1 1/2 can(s)
    15 oz pumpkin puree (not pie filling)
  • 8 oz
    cream cheese
  • 1 tsp
  • 1 box
    powered sugar
  • 1 stick

How to Make June's Pumpkin Pound Cake


  1. Mix First 8 ingredients and beat well for 2 minutes on medium speed. Grease tube or bundt pan and bake for 1 hour at 350. Cool completely in pan. Convert to pretty cake plate and frost
  2. ICING: (last 4 ingredients) Allow Cream Cheese and Butter to soften and then mix with sugar and vanilla. Beat until "fluffy" and spread over cooked cake.
  3. HINT: Place a glass measuring cup filled with 3/4 cup water in oven next to cake. This will steam the cake as it bakes. Cake tastes like a tall, moist pumpkin roll! So easy and absolutely wonderful!

Printable Recipe Card

About June's Pumpkin Pound Cake

Course/Dish: Other Breakfast Cakes
Other Tag: Quick & Easy
Hashtag: #pumpkin

Show 7 Comments & Reviews

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