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Pumpkin Pound Cake with Spice Glaze
5 from 12 votes

Pumpkin Pound Cake with Spice Glaze

This Pumpkin Pound Cake combines pumpkin puree and a blend of pumpkin pie spices into a dense, moist cake with a tender crumb. The method involves draining excess moisture from the pumpkin to maintain the cake's texture. A sweet spice glaze made with powdered sugar, milk, butter, vanilla, and pumpkin pie spice adds a smooth, aromatic finish. It can be baked in different pan sizes, including a tube or bundt pan, adjusting baking time accordingly.

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 16 Servings
Calories: 280 kcal
Course: Others
Cuisine: American

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

    Cup of Yum
  1. Preheat oen to 350 degrees. Lightly coat a 10 inch tube or bundt pan (see note) with cooking spray with flour.
  2. 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.
  3. Whisk together flour, pumpkin pie spice, baking power, baking soda and salt in a medium bowl and set aside.
  4. 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.
  5. Beat in pumpkin and vanilla.Add the flour mixture and buttermilk alternately to the sugar mixture, begin inning and ending with the flour.
  6. 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.
  7. For Glaze
  8. 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

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%)

Nutrition Facts

Serving: 16 Servings

Amount Per Serving

Calories 280

% 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.