Pumpkin Poundcake Bundt Cake with Cream Cheese Glaze
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
Instructions
- Preheat your oven to the temperature specified on the pound cake mix box. Grease and flour a bundt pan and set aside.
- 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.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake according to the package directions, typically around 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- 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.”
- While the cake cools, make the cream cheese glaze by whisking together the powdered sugar, softened cream cheese, and milk until smooth.
- Drizzle the glaze over the cooled cake. Let the glaze set before slicing and serving. Sprinkle with cinnamon if desired.
- Alternatively, slice the cake first and then drizzle the glaze on top and sprinkle with cinnamon.