The Great Pumpkin Pound Cake

Pound cake can be made in advance and frozen. It will keep for up to a month in the freezer. To thaw, place in the refrigerator the day before you will be cutting it.

Servings: 
16
Approx. Prep Time: 
15 min.
Approx. Cook Time: 
60 min.
Buttermilk Biscuit Mix
Ingredients
3 3/4 cups Buttermilk Biscuit Mix
2 cups sugar
3 sticks butter, softened
6 large eggs
1 cup canned pumpkin
1 tbsp pumpkin pie spice
3/4 cup milk
1/4 cup powdered sugar (optional)
Directions: 

Preheat oven to 350°F. Grease and flour a bundt cake pan. In a large mixing bowl, cream together butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until well combined. Add pumpkin and pumpkin pie spice; mix. Gradually add in House-Autry Buttermilk Biscuit Mix alternately with milk, until well mixed.

Spoon batter into prepared pan. Bake 1 hour or until a toothpick inserted in the center comes out clean. Cool 20 minutes before removing from pan. Sprinkle with powdered sugar and serve.

Meal Suggestions: 

This pound cake is delicious as is, but you might want to try this optional glaze: Whisk together 1 1/2 cups powdered sugar, 3 tbsp softened butter and 1 1/2 tbsp milk until well combined, adding additional milk to reach desired consistency. Pour glaze over cooled cake.