Easy Recipe: Pumpkin Pound Cake with Cream Cheese Frosting

Greetings, fellow food enthusiasts! As a chef specializing in British cuisine, I am constantly on the lookout for new recipes to share with my loyal readers. And today, I am excited to present to you my latest creation: the Pumpkin Pound Cake.

This recipe has been a crowd-pleaser in my kitchen for years, and it is sure to impress your taste buds as well. Packed with all the warm and cozy flavors of fall, this cake is everything you want in a pumpkin recipe and more.

But what truly sets this pumpkin pound cake apart from other recipes out there is its perfect balance between richness and lightness. It’s not too cloyingly sweet or heavy on the palate. Instead, each bite offers a moist crumb that’s delicately spiced with cinnamon, nutmeg, and cloves. And with each slice comes an irresistible aroma that can fill your home with comfort and nostalgia.

So if you’re looking for an easy yet impressive cake recipe that captures the essence of autumn, look no further than this Glazed Pumpkin Pound Cake. I guarantee that this recipe will have you baking it again and again throughout the season — from festive dinners to casual brunches, this one never fails to impress!

Why You’ll Love This Recipe

Pumpkin Pound Cake
Pumpkin Pound Cake

Allow me to give you three reasons why you’ll love this recipe for Glazed Pumpkin Pound Cake:

Firstly, it’s the perfect seasonal treat that embodies the taste of Autumn. With its warm and cozy flavors of cinnamon, nutmeg, and cloves combined with the rich and moist texture of pumpkin, this pound cake is sure to satisfy your cravings for something sweet and comforting. You can enjoy a slice with a hot cup of tea or coffee, or as a dessert after dinner.

Secondly, the glaze on top of this pumpkin pound cake takes it to another level! It adds an extra layer of sweetness and richness that perfectly complements the spiced cake underneath. The confectioners’ sugar glaze recipe is easy to make – simply mix together some sugar, milk, and vanilla extract in a bowl until smooth, then pour it over the cooled cake. The glazed pumpkin pound cake will not only look beautiful but taste delicious.

Lastly, this recipe is versatile! There are many ways to customize this pumpkin pound cake according to your preferences or dietary restrictions. For example, you can swap out all-purpose flour for gluten-free flour or experiment with different types of spice blends such as pumpkin pie spice. You could also add chocolate chips or dried cranberries to the batter for an extra pop of flavor. This recipe is adaptable which means you can make it perfect for you!

In conclusion, this recipe checks all boxes – it’s delicious, easy-to-make and versatile! So what are you waiting for? Try making this Glazed Pumpkin Pound Cake today and prepare yourself for a slice of Autumn heaven!

Ingredient List

 This slice of Pumpkin Pound Cake has your name written all over it!
This slice of Pumpkin Pound Cake has your name written all over it!

Here are the ingredients that you will need for this Pumpkin Pound Cake recipe:

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 3 cups granulated sugar
  • 6 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 can (15 oz) solid-pack pumpkin

Glaze Recipe Ingredients

  • 1 cup confectioners’ sugar
  • 2 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract.

All ingredients should be at room temperature before you begin making the cake batter. Use fresh and high-quality ingredients for best results.

The Recipe How-To

 The perfect fall dessert: Pumpkin Pound Cake drizzled with caramel sauce!
The perfect fall dessert: Pumpkin Pound Cake drizzled with caramel sauce!

Now that we have all the ingredients ready, it’s time to make our Pumpkin Pound Cake! This cake is easy to prepare, and you will love the rich, moist texture that the pumpkin provides.

Step 1: Preheat the Oven and Grease Your Pan

Preheat your oven to 350°F. Grease your 10 inch bundt pan with cooking spray or butter.

Step 2: Mix Dry Ingredients

In a bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking soda, 1 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground cloves. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together 3 sticks (or 1 1/2 cups) of unsalted butter and 3 cups of granulated sugar until light and fluffy.

Step 4: Add Eggs One at a Time

Add in 6 eggs, one at a time, and mix well after each addition.

Step 5: Add Pumpkin Puree and Vanilla Extract

Next, add in 1 can (15 oz) of solid-pack pumpkin puree and 1 teaspoon of vanilla extract. Mix until well combined.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients mixture to the wet ingredients mixture until just combined, being careful not to overmix the batter.

Step 7: Bake the Cake

Pour the batter into your prepared bundt pan and bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Take out the cake from oven and let it cool on a cooling rack for at least 15 minutes before flipping it over onto a serving dish.

Step 9: Glaze the Cake (Optional)

For a finishing touch, you can make a simple glaze by mixing 1 cup of confectioners’ sugar with 2-3 tablespoons of milk and 1/2 teaspoon of vanilla extract. Drizzle the glaze over the cake and let it set for 10 minutes.

Step 10: Serve

Slice and serve this delicious Pumpkin Pound Cake with a dollop of whipped cream or cream cheese. Enjoy!

Substitutions and Variations

 Who needs pumpkin pie when you can have Pumpkin Pound Cake?
Who needs pumpkin pie when you can have Pumpkin Pound Cake?

Ah, the beauty of variations! They are what make cooking so much fun. I know many of us don’t have all the recipe ingredients on hand all the time, and that’s perfectly fine. Here are some substitutions and variations to help you get creative:

– Spices: If you don’t have pumpkin pie spice, try using a combination of ground cloves, nutmeg, and cinnamon instead. Don’t be afraid to experiment with other spices like ginger or cardamom.

– Flour: All-purpose flour works well in this recipe, but you can also use cake flour or pastry flour for a lighter texture.

– Sweetener: I like using granulated sugar in this recipe, but you can also use brown sugar or maple syrup for a richer flavor.

– Oil: Canola oil is my go-to option, but you can use vegetable oil or melted butter instead.

– Pumpkin: Canned pumpkin puree is easy to find and use, but if you want to make your own pumpkin puree from scratch, go for it! Just make sure to roast and puree the pumpkin until it’s smooth before using it in the recipe.

– Cream Cheese Frosting: This classic topping is not only delicious but provides an extra layer of sweetness to this pound cake. However, if you want something different, vanilla frosting, chocolate glaze or simple confectioners’ sugar may work great too.

Remember that small adjustments can significantly change the taste of your pumpkin pound cake. Be creative and enjoy the process!

Serving and Pairing

 You can't buy happiness, but you can buy a slice of Pumpkin Pound Cake and that's kind of the same thing.
You can’t buy happiness, but you can buy a slice of Pumpkin Pound Cake and that’s kind of the same thing.

A slice of pumpkin pound cake is best enjoyed with a hot cup of tea on a lazy afternoon. The rich aroma and moist texture will certainly make for a delightful snack. It also makes for a great dessert, especially when glazed with confectioners’ sugar and cinnamon.

For an extra indulgence, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. The coolness of the dairy tames the warmth of the spices, creating a perfect balance and contrast in flavors and temperature.

If you’re feeling adventurous, try pairing this cake with some wine, such as sherry or port, to accentuate the spiciness and sweetness of the pound cake. Or, you can also pair it with a warm and spiced apple cider during the colder months.

Lastly, this pumpkin pound cake is versatile enough to be paired with other dishes, such as grilled sausages or roasted vegetables, to add a touch of sweetness to your savory meal. Simply slice the cake into small bite-sized pieces and serve them alongside your main course for a unique culinary experience.

Make-Ahead, Storing and Reheating

 One bite of this Pumpkin Pound Cake and you'll fall in love with fall flavors all over again!
One bite of this Pumpkin Pound Cake and you’ll fall in love with fall flavors all over again!

Making a delicious Pumpkin Pound Cake from scratch does take some time and effort. But, there are some easy ways to save your cake if you’re short on time or want to make it ahead of time. Here are some helpful tips for storing and reheating your Pumpkin Pound Cake:


If you are planning to make this cake for a special occasion or just want to have it ready in advance for when the craving strikes, the good news is that the Pumpkin Pound Cake can be made ahead of time. You can bake it up to 2 days in advance, wrap it tightly in plastic wrap, and store it at room temperature. This allows the cake to settle, allowing its flavor to deepen and moisten. An optional step is to brush the cake with simple syrup before wrapping it. This adds an extra layer of moistness and enhances the flavor.


The Pumpkin Pound Cake can last for 3-4 days after being baked if properly stored. Store leftover slices of cake wrapped tightly with saran wrap or an airtight container at room temperature. Make sure not to stack them more than two layers so as not to deform the cake.


To reheat your Pumpkin Pound Cake slices properly, remove them from the refrigerator and unwrap them. If they are cold, let them come to room temperature for up to an hour before serving. Options for reheating includes:

– Microwaving: Place a slice on a microwave-safe plate and microwave on high power for 20-30 seconds depending on its size; do not overdry.

– Oven: Preheat your oven to 350°Fahrenheit (180°Celsius) then loosely cover the cake with aluminum foil; warm through until hot around five minutes.

– Toaster Oven: Preheat your toaster oven until hot, then add your sliced cake before reheating it until warm.

Follow these guidelines when storing and reheating Pumpkin Pound Cake, and you’re sure to enjoy a moist and delicious cake every time you have it.

Tips for Perfect Results

 The aroma alone of this Pumpkin Pound Cake baking in the oven will make your mouth water.
The aroma alone of this Pumpkin Pound Cake baking in the oven will make your mouth water.

One of the keys to making the perfect Pumpkin Pound Cake is all about the ingredients. Make sure that your eggs are at room temperature before you start, as chilled eggs won’t whip up to create a light and fluffy batter. And when it comes to your flour, I recommend using all-purpose flour for the best results.

But there’s more to it than just proper ingredients! Here are some tips to make sure your pumpkin pound cake comes out perfectly every time.

1. Properly measure your ingredients: Measuring ingredients accurately is key to creating consistent baked goods. Use a kitchen scale for the most precise measurements, but if you don’t have one, be sure to spoon your flour into your measuring cup and level it off with a knife. Don’t pack it down or shake it as this can result in an uneven texture.

2. Bake low and slow: While it may be tempting to crank your oven up to 375°F, resist the urge! Baking at a lower temperature (between 325-350°F) will help prevent over-browning.

3. Don’t overmix: As with many cake recipes, overmixing can lead to tough, dry cake. Mix just until all ingredients are incorporated and then stop!

4. Let it rest before slicing: Allow your pumpkin pound cake to cool in the pan for at least 10 minutes before trying to remove it. This will help prevent it from falling apart. Once removed from the pan, let the cake cool completely on a wire rack before slicing for perfectly even slices.

By following these tips, you’ll be sure to produce a deliciously moist and flavorful Pumpkin Pound Cake every time!

Bottom Line

this article and tell me why I should try this recipe.

In conclusion, this pumpkin pound cake recipe is the perfect dessert to add to your collection. Not only is it easy to make, but it’s also moist and full of flavor. You’ll be amazed at how the combination of spices and pumpkin puree can create such a delicious treat. Whether you’re looking for a classic addition to your baking repertoire or something new to try, this recipe will not disappoint.

So next time you’re in the mood for something sweet, give this pumpkin pound cake a try. With its perfect balance of spice and sweetness, it’s sure to be a hit with your family and friends. And if you’re feeling adventurous, why not try one of the suggested variations or pairings? The possibilities are endless!

So don’t wait any longer, grab your ingredients and get baking! And don’t forget to share your creations with us by using the hashtag #pumpkinpoundcake. Happy Baking!

Pumpkin Pound Cake

Pumpkin Pound Cake Recipe

This cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert
Prep Time 15 minutes
Cook Time 1 hour
Calories 464.9kcal


  • 2 1/2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 (15 ounce) can solid-pack pumpkin
  • confectioners' sugar


  • In a mixing bowl, blend sugar and oil.
  • Add eggs, one at a time, beating well after each addition.
  • Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin.
  • Transfer to a greased 12-cup fluted tube pan.
  • Bake at 350 for 60-65 minutes or until toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before inverting onto a wire rack.
  • Remove pan and cool completely.
  • Dust with confectioners' sugar.
  • Yield: 12-16 servings.


Serving: 105g | Calories: 464.9kcal | Carbohydrates: 68.2g | Protein: 5.2g | Fat: 19.8g | Saturated Fat: 2.9g | Cholesterol: 52.9mg | Sodium: 325.3mg | Fiber: 1.2g | Sugar: 42.4g

Recommended Recipes Just For You