Pumpkin Biscoff (or Nutella) Pound Cake

The lovely flavor combination in this cake is the perfect start to Fall. Whether you use Biscoff Spread or Nutella, it’s delicious either way!

Course Dessert

Cuisine American

Keyword easy cake recipes, easy dessert recipes

Prep Time 5

Total Time 5

Servings

Calories 543kcal

2 sticks butter softened
3 cups granulated sugar
½ cup sour cream
½ cup Biscoff Spread or Nutella, you choose
½ cup pumpkin
½ teaspoons baking soda
3 cups cake flour
1 teaspoons cinnamon
1 teaspoons nutmeg she mentions you can cut this back to ½ but we put the full amount in and I’m glad we did!
4 eggs
1 teaspoons vanilla

Preheat your oven to 325 degrees.
In a large mixing bowl, combine the butter and sugar and cream together.
Add the sour cream, the Biscoff Spread (or Nutella) and the canned pumpkin. Blend.
In a separate bowl, sift the baking soda, the cake flour, the cinnamon and the nutmeg.
While mixing, add the sifted dry ingredients to the butter/sugar mixture alternating with the eggs, beating each one in one at a time.
Add the vanilla and mix well.
Using a spatula, pour the mixture into a greased and floured 10-inch tube pan and smooth out the top.
Bake for 1 hour 20 minutes or until tester comes out clean.