Pumpkin Cream Cheese Pound Cake
User Reviews
4.4
Pumpkin Cream Cheese Pound Cake
Description
The Pumpkin Cream Cheese Pound Cake features a dense, moist batter made with pumpkin puree, brown and white sugars, eggs, vegetable oil, vanilla, pumpkin pie spice, flour, and baking powder. The batter is poured into a bundt pan in two layers, sandwiching a cream cheese filling made with softened cream cheese, egg, and sugar.
Baked at 350 degrees for about an hour, the bundt cake develops a tender crumb with warm spice notes from the pumpkin pie spice. The cream cheese layer inside adds moistness and a mildly tangy contrast to the sweet pumpkin cake. After cooling, the cake gets a glaze made by mixing powdered sugar, softened cream cheese, and milk to a drizzling consistency, which adds a silky finish to the dessert.
This pound cake pairs well with coffee or tea and fits well on dessert tables during fall and winter due to its pumpkin and cream cheese components. It also makes a substantial snack or breakfast item for pumpkin lovers.
The recipe notes approximately 2 cups of fresh pumpkin puree can be used instead of canned. Ensure the cake cools completely before applying the glaze so the topping sets properly. The cream cheese layers contribute to its moist texture and subtle tang.
Ingredients
Pumpkin Pound Cake Layer:
- 15 ounces pumpkin canned or fresh, puree
- 1 cup brown sugar
- 1 cup sugar
- 4 egg
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 2 tablespoons pumpkin pie spice
- 3 cups flour
- 1 ½ teaspoon baking powder
Cream Cheese Layer:
- 8 ounces cream cheese , softened
- 1 egg
- ¼ cup sugar
Glaze:
- 1 cup powdered sugar
- 2 ounces cream cheese , softened
- 3 tablespoons milk , more or less as needed
Instructions
- Preheat the oven to 350 degrees and prepare a bundt pan with cooking spray. Set aside.
- In a large bowl, prepare the pound cake batter by mixing the pumpkin, brown sugar, white sugar, eggs, vegetable oil, and vanilla on medium speed with an electric mixer until smooth.
- Lower the speed and add in the flour, pumpkin pie spice and baking powder. Mix just until incorporated. Set aside.
- Prepare the filling in a separate bowl by mixing the cream cheese, egg and granulated sugar on medium speed with an electric mixer.
- Pour half of the pound cake batter into the bundt cake.
- Gently spoon the cream cheese filling layer into the pan and top with the remaining batter.
- Bake in the preheated oven for 60 minutes or until cooked through. Cool completely before glazing.
- Prepare the glaze by mixing the powdered sugar, cream cheese and milk until desired consistency is achieved. Pour over bundt cake and allow to set before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
- Use approximately 2 cups of fresh pumpkin puree if you prefer over canned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 879 kcal
% Daily Value*
| Calories | 879kcal | 44% |
| Carbohydrates | 117g | 39% |
| Protein | 11g | 22% |
| Fat | 43g | 66% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 142mg | 47% |
| Sodium | 169mg | 7% |
| Potassium | 376mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 76g | 152% |
| Vitamin A | 8906IU | 178% |
| Vitamin C | 3mg | 3% |
| Calcium | 143mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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