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Glazed Pumpkin Pound Cake
This Glazed Pumpkin Pound Cake is made with a rich, buttery batter of pumpkin and warm fall spices, topped with a sweetened buttermilk glaze.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 16 servings
Calories: 274 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Cake:
- 15 ounces canned pumpkin puree
- ¾ cup granulated sugar
- ¾ cup dark brown sugar packed
- ½ cup butter softened
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
For the Glaze:
- ⅓ cup buttermilk
- ¼ cup sugar
- 2 tablespoons butter
- 2 teaspoons cornstarch
- ⅛ teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 10-inch tube or bundt pan.
- Drain the pumpkin by spreading over two layers of paper towels. Cover with two additional layers of paper towels and let stand for about 10 minutes. Scrape the drained pumpkin into a bowl.
- Add the sugar, dark brown sugar and butter to a large bowl. Beat at medium speed for 3 minutes or until well blended.
- Add the eggs, one at a time, beating well after each.
- Beat in the pumpkin and vanilla.
- Measure the flour by lightly spooning into a dry measure cup and leveling with a knife. Using a whisk or fork, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
- Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour.
- Pour the batter into the prepared tube or bundt pan.
- Bake for 45 to 55 minutes or until a wooden pick inserted comes out clean.
- Cool in pan for 10 minutes on a wire rack. Remove cake from the pan and cool completely on wire rack.
- To prepare the glaze, combine all ingredients in a small saucepan over medium heat. Bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat and drizzle over cake.
Cup of Yum
Notes
- To facilitate adding the eggs to the batter, crack all the eggs into a small bowl. Pour one egg at a time from the bowl into the batter making sure each is incorporated well before adding the next.
- To make adding the dry ingredients and buttermilk easy, add 1/3 of the flour, then 1/2 of the buttermilk, 1/3 of the flour, the remaining buttermilk, then the remaining 1/3 of the flour.
- Store in a sealed container at room temperature.
- May be frozen, well-wrapped and placed in a freezer container, for up to three months.
Nutrition Information
Serving
1
Calories
274kcal
(14%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
62mg
(21%)
Sodium
253mg
(11%)
Potassium
131mg
(4%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
4444IU
(89%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 274
% Daily Value*
| Serving | 1 | |
| Calories | 274kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 62mg | 21% |
| Sodium | 253mg | 11% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 4444IU | 89% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.