Glazed Pumpkin Pound Cake
User Reviews
5
Glazed Pumpkin Pound Cake
Description
Glazed Pumpkin Pound Cake combines canned pumpkin puree with dark and granulated sugars, softened butter, eggs, vanilla, and buttermilk to create a textured batter enriched with pumpkin pie spice for autumnal flavor. The cake uses all-purpose flour along with baking powder, baking soda, and salt to achieve a tender yet structured crumb. After mixing, the batter is poured into a prepared bundt or tube pan and baked until a toothpick inserted comes out clean, indicating doneness.
The accompanying glaze, made from buttermilk, sugar, butter, cornstarch, and a small amount of baking soda, is cooked until thickened and then applied to the cooled cake, adding additional moisture and a sweet, slightly tangy finish. The cake has a moist, creamy texture with the characteristic flavors of pumpkin and spice delivering a comforting dessert experience.
This pound cake can be served as a dessert for gatherings or a special treat during fall months. It pairs well with coffee or tea and can be sliced for sharing or individual servings. Properly stored in a sealed container at room temperature, the cake maintains freshness, and it can also be frozen for longer storage.
For even mixing, adding eggs one at a time into the batter ensures uniform incorporation. Alternating the addition of dry ingredients with buttermilk helps maintain batter consistency. Draining excess liquid from canned pumpkin contributes to the desired texture of the final cake.
Ingredients
For the Cake:
- 15 ounces pumpkin puree canned
- ¾ cup granulated sugar
- ¾ cup dark brown sugar packed
- ½ cup butter softened
- 4 egg 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.
Notes
- Crack all eggs into a small bowl before adding to the batter, incorporating one at a time for even mixing.
- Add dry ingredients and buttermilk alternately—one-third flour, half buttermilk, one-third flour, remaining buttermilk, then final flour—to maintain a smooth batter.
- Store the cooled cake in a sealed container at room temperature to preserve freshness.
- For longer storage, wrap the cake well and freeze it in a freezer-safe container for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 274 kcal
% 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.
User Reviews
Overall Rating
5
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