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Maple Pumpkin Pound Cake: A Fall Favorite with Wood’s Vermont Maple Syrup

Maple Pumpkin Pound Cake: A Fall Favorite with Wood’s Vermont Maple Syrup

September 26, 2024 Albert Wood

Celebrate fall with a delicious Pumpkin Pound Cake, made extra special with the rich flavor of Wood’s Vermont Maple Sugar. This moist, spiced cake is perfect for cozy gatherings, autumn desserts, or festive occasions. Whether you're shaping it like a pumpkin for a special centerpiece or simply enjoying a slice with a cup of coffee, this cake brings the comforting flavors of pumpkin, cinnamon, ginger, and maple together in a sweet, decadent treat.

Why You’ll Love This Recipe

This Maple Pumpkin Pound Cake is not just a delicious fall dessert—it’s a celebration of autumn flavors. The blend of spices like cinnamon, ginger, and cloves gives the cake a warm, comforting taste, while the rich sweetness of Wood’s Vermont Maple Syrup adds depth and complexity. The cream cheese maple icing brings it all together, offering a luscious, creamy finish. Whether for a special occasion or a weekend treat, this cake is sure to impress!

Tips for Success:

- Ensure that your butter, eggs, and other ingredients are at room temperature for a smooth, well-mixed batter.
- For extra pumpkin flavor, consider adding ½ teaspoon of pumpkin pie spice or a few drops of pumpkin extract to the batter.
- When shaping the cake like a pumpkin, a fluted cake pan will give you that authentic look, but the recipe works perfectly well in any standard cake pans.

Health Benefits of Key Ingredients:

Wood’s Vermont Maple Sugar: Maple sugar is a natural sweetener that’s rich in antioxidants and essential minerals like zinc and manganese. Unlike refined sugar, it has a lower glycemic index, making it a healthier alternative for sweetening baked goods. (source)

Pumpkin: Pumpkin is packed with vitamins A and C, fiber, and antioxidants that support eye health and boost immunity, making it a nutritious addition to your fall recipes. (source)

This Maple Pumpkin Pound Cake is the perfect way to celebrate the cozy, comforting flavors of fall. Whether you’re making it for a special holiday or simply want to enjoy the tastes of the season, the rich pumpkin cake paired with the sweet maple icing will have everyone reaching for seconds. Try it today and enjoy a slice of autumn!

Maple Pumpkin Pound Cake

Al Wood

Rated 5.0 stars by 1 users

Category

Dessert

Prep Time

20 minutes

Cook Time

65-70 minutes

Ingredients

Cake — (Double to make a pumpkin!)

1½ cups butter, softened
2¾ cups Wood’s Vermont Maple Sugar
6 eggs, room temperature
1 teaspoon vanilla extract
3 cups King Arthur All-purpose Flour
¾ teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup canned pumpkin

Icing —

10 oz. cream cheese, softened
5 tablespoons butter (room temperature)
2 ½ cups powdered sugar
¼ cup Wood’s Vermont Maple Syrup (or Wood’s Pumpkin Spice Maple Syrup for added pumpkin flavor)
1 teaspoon vanilla
Enough orange food coloring to show the shade of pumpkin color

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Directions

Cake —

Bring all the ingredients to room temperature to achieve a smooth and well-mixed batter.
Preheat the oven to 350° F. Grease and flour two fluted cake pans.
In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Creaming butter and sugar thoroughly incorporates air into the batter, helping create a light and tender texture for the pumpkin pound cake.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the flour, cinnamon, baking powder, salt, ginger and cloves. Gradually add the dry ingredients to the creamed mixture, alternating with the pumpkin. Gently mix until just combined. Take care not to overmix the batter after adding the dry ingredients.
Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool both cake loaves in their respective pans for 10 minutes, then remove them to wire racks to cool completely. Editor’s Tip: At the 65-minute mark, start checking the loaves for doneness to avoid overbaking and a dry cake.

Icing —

First, beat the cream cheese and the butter until a smooth consistency.
Add the powdered sugar, Wood’s Maple Syrup, and vanilla and beat with a mixer until smooth.
Add enough orange food coloring to make the icing pumpkin orange. Mix until blended.
When the cake is baked and cooled, place one cake layer right side up on your serving cake plate. Frost the top of the cake. Then, make sure the second cake is flat on the top (you may have to slice off a thin layer to make it flat.) Turn that second cake topside down onto the first layer, bottom side up.
Ice the cake, making it look like a pumpkin. Make a green stem for the top.

Recipe Note

To further intensify the pumpkin flavor, add ½ teaspoon of pumpkin pie spice to your dry cake ingredients. Alternatively, you can add a few drops of pumpkin extract to the batter and/or substitute traditional maple syrup for Wood's Pumpkin Spice Maple Syrup for an extra boost of fall flavor.