Pumpkin Poundcake

It’s officially pumpkin season, so it a perfect time for the next flavor in my pound cake series- Pumpkin Pound Cake with a Cream Cheese Glaze. I made it in a bundt cake pan for a little twist, and it came out super flavorful and moist. It’s very easy to make and starts with a classic boxed pound cake mix and gets an Autumn makeover by using pumpkin puree and pumpkin pie spice. One thing is for sure, this cake will have your kitchen smelling like Fall in no time. You can slice the pound cake and serve it as-is, but I highly recommend adding the cream cheese glaze. It’s the perfect pumpkin combo 🎃

Pumpkin Poundcake Bundt Cake with Cream Cheese Glaze

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• Author: Taryn Camp

Ingredients

• 1 box of pound cake mix (plus ingredients called for on the box)- I used Betty Crocker
• 1 cup canned pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 2-3 tablespoons cream cheese, softened
• 1-2 tablespoons milk
• Cinnamon or cinnamon sugar for sprinkling

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Instructions

1. Preheat your oven to the temperature specified on the pound cake mix box. Grease and flour a bundt pan and set aside.
2. Prepare the pound cake batter according to the package directions, then fold in the pumpkin puree, pumpkin pie spice, and vanilla extract until well combined.
3. Pour the batter into the prepared pan and smooth the top with a spatula.
4. Bake according to the package directions, typically around 50-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This cake is very moist, so I like to refrigerate mine for a couple hours before serving so that it “sets.”
6. While the cake cools, make the cream cheese glaze by whisking together the powdered sugar, softened cream cheese, and milk until smooth.
7. Drizzle the glaze over the cooled cake. Let the glaze set before slicing and serving. Sprinkle with cinnamon if desired. 
8. Alternatively, slice the cake first and then drizzle the glaze on top and sprinkle with cinnamon.

As mentioned, it’s pumpkin season, and I’ve got just the pound cake recipe for you. When Fall starts, I just want something warm, comforting, and themed. This Pumpkin Pound Cake is just that. I love semi-homemade recipes so it starts with a box pound cake mix and takes it up a notch a few Fall extras.

To start, you’ll need the boxed pound cake mix I mentioned—Betty Crocker is my favorite—and the usual ingredients called for on the box. Once you’ve prepared the base batter, you’ll fold in canned pumpkin puree, a bit of vanilla extract, and the star of the show: pumpkin pie spice. Fall baking at its finest. The batter should be rich and creamy with a subtle orange hue.

Just wait and see how good your kitchen smells. I think that’s the magic of the season, all of the new yet nostalgic scents. Like winter and evergreen and peppermint or summer and coconut and the ocean…some smells just completely capture the season.

After about 50 to 60 minutes in the oven, you’ll know it’s ready when a toothpick inserted into the center comes out clean. Be sure to let the cake cool completely before adding the final touches. Since this cake is extra moist thanks to the pumpkin puree, I recommend refrigerating it for a couple of hours so it can “set” before serving. This step makes sure the cake slices perfectly and maintains its dense texture.

The finishing touch is a simple yet amazing cream cheese glaze. By whisking together powdered sugar, softened cream cheese, and milk, you’ll create a smooth, slightly tangy glaze that goes perfectly with the sweet, spiced cake. Drizzle the glaze over the cooled cake. If you want an extra sprinkle of flavor and texture, add a little cinnamon or cinnamon sugar over the top.

When it comes to serving, you have two options: you can either drizzle the glaze over the whole cake before slicing or slice the cake first and then individually glaze each piece. Either way, it’s sensational. This cake is so versatile that it works as both a casual dessert or a show-stopping centerpiece, so whip out your Pinterest skills and be creative with the presentation!

This Pumpkin Poundcake is the perfect way to celebrate Fall. Enjoy it with a cup of coffee in the morning or as a sweet ending to a weeknight autumn dinner. Give it a try, and you’ll find yourself getting out your boots and scarf. Stay tuned for the next pound cake flavor coming soon!