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Pumpkin Pound Cake With Warm Walnut Sauce

Mari Almon
My family loves this cake! It’s impossible to resist a slice topped with the warm, sweet walnut sauce. It’s also yummy toasted in for breakfast in the morning.
Cook Time 1 hr 5 mins
Resting time 10 mins
Course Breakfast, Dessert


Pumpkin Pound Cake

  • c butter softened
  • c sugar
  • 6 eggs
  • c whole wheat flour
  • c all purpose flour
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ¾ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 c canned pumpkin

Walnut Sauce

  • 1 c brown sugar packed
  • ½ c heavy whipping cream
  • ¼ c corn syrup
  • 2 tbsp butter
  • ½ c chopped walnuts
  • ½ tsp vanilla extract


  • Preheat oven to 350 degrees.
  • Cream the butter and sugar in a large bowl.
    2¾ c sugar
  • Add eggs, one at a time.
    6 eggs
  • Stir in vanilla.
    1 tsp vanilla extract
  • Combine the dry ingredients; add to creamed mixture alternating with pumpkin and mixing just until combined.
    1½ c whole wheat flour, 1½ c all purpose flour, ½ tsp baking powder, ¾ tsp ground cinnamon, ½ tsp salt, ½ tsp ground ginger, ¼ tsp ground cloves, 1 c canned pumpkin
  • Pour into two greased and floured 9 x 5 loaf pans. Bake at 350 degrees for 65–70 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pans. Put on a wire rack to cool completely

For sauce:

  • Combine brown sugar, cream, corn syrup, and butter in a saucepan.
    1 c brown sugar, ½ c heavy whipping cream, 2 tbsp butter, ¼ c corn syrup
  • Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer.
  • Remove from the heat; stir in walnuts and vanilla. Serve warm over the cake.
    ½ c chopped walnuts, ½ tsp vanilla extract