Pumpkin Poundcake with Walnuts

Rose Rauhauser


Just love the taste of pumpkin, so enjoy this easy big poundcake.


★★★★★ 1 vote

8 or more
20 Min
55 Min


  • 1 1/2 c
    vegetable oil
  • 2 c
    white sugar
  • 4
    extra large eggs
  • 3 c
    all purpose flour
  • 2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 3 tsp
  • 1 tsp
  • 2 c
    solid pack pumpkin puree (canned) not pie filling
  • 1/2 c
    chopped walnuts

How to Make Pumpkin Poundcake with Walnuts


  1. Preheat oven to 375. Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt....set aside. In a large mixing bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased pan. Bake at 375 for 55 minutes test until toothpick comes out clean in the center.In my oven this cake was ready at 45 minutes. Cool in pan for at least 15 to 20 minutes then turn out onto wire rack and cool. Dust with confectioners sugar after cooled.
  2. This cake also freezes well.

Printable Recipe Card

About Pumpkin Poundcake with Walnuts

Course/Dish: Cakes Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy Healthy

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