Pumpkin Spice Pound Cake -

Pumpkin Spice Pound Cake

This Pumpkin Spice Pound Cake features is baked with real pumpkin and a combination of warm baking spices. It's the perfect way to celebrate fall baking season!

Prep Time25

Cook Time1 45

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: pound cake, pumpkin spice

Servings: servings

Calories: 473kcal

Author: David

Ingredients

For the Pumpkin Spice Pound Cake

1½ cups unsalted butter room temperature
1½ cups granulated sugar
1½ cups light brown sugar
7 large eggs room temperature
3¼ cups all-purpose flour plus 1-2 more tablespoons for flouring the pan
1 Tbsp pumpkin pie spice see note
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup heavy whipping cream
1 15-oz. can pumpkin puree (not pumpkin pie filling)
2 tsp vanilla extract
vegetable shortening for greasing pan

For the Glaze

1¾ cups confectioner’s sugar
4 oz. cream cheese softened
¼ cup half-and-half or heavy whipping cream
1 Tbsp unsalted butter softened
2 tsp vanilla extract

Instructions

For the Pumpkin Spice Pound Cake

Preheat oven to 300°F.
Using an electric mixer, cream butter and sugars together until light and fluffy (3-4 minutes on medium speed).
Add eggs one at a time, mixing well after each addition.
Using a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Add half of the flour mixture to the mixing bowl; mix until well combined.
Add heavy whipping cream; mix until well combined.
Add remaining dry ingredients, pumpkin puree and vanilla extract; mix until well combined.
Scrape sides and bottom of bowl to ensure batter is well combined.
Grease and flour a 10-12 cup Bundt pan. Transfer batter into pan. (See note below.)
Bake for 60 minutes. Tent top of cake with foil and continue baking for 45-50 more minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 15 minutes before inverting onto a wire baking rack. Let cool completely before glazing.

For the Glaze

Using a medium bowl, combine all of the glaze ingredients; whisk together until smooth.
Pour glaze over cooled cake. Let glaze completely set (1-2 hours) before slicing.

Notes

If you don’t have pumpkin pie spice in the pantry, it’s easy to make your own. For 1 tablespoon of pumpkin pie spice, use ½ tablespoon of ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp ground cloves and ¼ tsp ground allspice.

Bundt cakes can be stubborn when it comes to removing them from the pan. I’m sure we’ve all had that moment when you flip the pan over only to have half of the cake come out. I’ve found two tricks that help make sure those pound cakes come out of the pan with no trouble: 1) Make sure to use a good nonstick Bundt pan (not one that’s 20 years old!) and 2) grease the pan generously with vegetable shortening. I rarely (if ever) use shortening in a recipe, but I swear by it for greasing Bundt pans. Just generously grease the pan, making sure that the entire pan is greased. Then add 1-2 tablespoons of flour and swirl it around the pan so the entire pan is coated – the flour will stick to the shortening, so you can easily find any spots you missed!

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