Pumpkin Pound Cake with Spice Glaze
User Reviews
5
Pumpkin Pound Cake with Spice Glaze
Description
Pumpkin Pound Cake with Spice Glaze brings together canned pumpkin puree with a mix of spices, sugars, butter, eggs, and buttermilk to create a richly flavored, moist pound cake. The recipe starts by draining the pumpkin puree to reduce moisture, which helps achieve a desirable cake texture. Dry ingredients including flour, pumpkin pie spice, baking powder, baking soda, and salt are combined separately. The wet ingredients are creamed together with sugars and butter before adding the pumpkin and then alternating the dry flour mixture with buttermilk. The batter is poured into a prepared pan and baked until a toothpick inserted comes out clean. Once cooled, the cake is topped with a glaze that incorporates powdered sugar, milk, melted butter, vanilla extract, and pumpkin pie spice for a sweet, spiced finish.
The cake features a tender yet firm texture typical of pound cakes, enhanced by the earthy pumpkin flavor and warm spice notes. The glaze adds a creamy sweetness and a subtle spiced aroma that complements the pumpkin well. Baking times vary based on the pan used, ranging from 35 to 55 minutes, and the cake should be cooled partially in the pan before removing to finish cooling on a rack.
This cake works well as a seasonal dessert or a festive snack. It can be sliced and served with coffee or tea. The recipe can make two small bundt cakes along with mini loaves or one full-sized bundt cake, depending on the pan choice.
Draining the pumpkin puree before use is important to avoid excess sogginess. Adjust baking time according to pan size and test doneness with a toothpick. The glaze should be applied once the cake is fully cooled to avoid melting.
Ingredients
Cake
- 1 15 ounce pumpkin puree canned
- pumpkin pie spice 1 1/2 teaspoon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 1/2 cup butter room temperature
- 4 egg room temperature, large
- 1 teaspoon vanilla extract
- 3 cup all-purpose flour
- 3/4 cup buttermilk low fat
Glaze
- 1 cup powdered sugar
- 2 Tablespoons milk
- vanilla extract 1/2 teaspoon
- 2 Tablespoons butter melted and cooled
- pumpkin pie spice 1/2 teaspoon
Instructions
- Preheat oen to 350 degrees. Lightly coat a 10 inch tube or bundt pan (see note) with cooking spray with flour.
- Spread pumpkin over 2 layers of paper towels to drain some moisture. Cover with an additional 2 layers of paper towels. Change top layer a couple of times over a 10 minute period. Scrape puree in a small bowl and set aside.
- Whisk together flour, pumpkin pie spice, baking power, baking soda and salt in a medium bowl and set aside.
- In a large bowl, mix the sugars and butter, beating until well blended. Add the eggs one at a time, beating until incorporated into mixture.
- Beat in pumpkin and vanilla.Add the flour mixture and buttermilk alternately to the sugar mixture, begin inning and ending with the flour.
- Pour batter into the prepared pans and bake for 35-55 minutes depending on pan size (see note). Check by inserting a wooden toothpick into the cake, and if it's clean, it's done! Cool in pan for 10 minutes before inverting it to a wire cooling rack. Let cool completely.
- For Glaze
- Whisk all ingredients together until the glaze is smooth. Drizzle over cake.
Notes
- Drain pumpkin puree well before using to prevent a soggy cake.
- This recipe yields two small bundt cakes and two mini loaves or one large bundt cake depending on pan choice.
- Check cake doneness by inserting a toothpick into the center; it should come out clean.
- Allow cake to cool in pan for 10 minutes before inverting to a wire rack for final cooling.
- Apply glaze only after the cake has completely cooled to keep it from melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 280kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 66mg | 22% |
| Sodium | 239mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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