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Pumpkin Pound Cake with Vanilla Glaze Recipe

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4.1 from 4 reviews

This Pumpkin Pound Cake is a moist, rich dessert perfect for autumn celebrations. Combining the warm flavors of pumpkin and pumpkin pie spice with a tender crumb, this Bundt cake is finished with a smooth vanilla glaze that adds a touch of sweetness and elegance.

Ingredients

Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 ounce) can pure pumpkin
  • 3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch (12-cup) round bundt pan thoroughly to prevent sticking and set it aside.
  2. Cream butter and sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, which should take a few minutes.
  3. Add eggs, vanilla, and pumpkin: Add the eggs one at a time, beating well after each addition to fully incorporate. Then, add the tablespoon of vanilla extract and the canned pure pumpkin. Beat the mixture on low speed until just combined.
  4. Mix dry ingredients: In a separate large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and baking soda to ensure even distribution of the leavening agents and spices.
  5. Combine wet and dry mixtures: Gradually add the flour mixture to the butter-pumpkin mixture, beating on low speed just until blended after each addition. Avoid overmixing to maintain a tender crumb. Then, spoon the batter evenly into the prepared bundt pan.
  6. Bake the cake: Place the pan in the preheated oven and bake for 60 to 65 minutes, or until a long wooden pick or knife inserted into the center comes out clean, indicating the cake is fully baked.
  7. Cool the cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, carefully invert the cake onto the wire rack to cool completely, which usually takes about 2 hours.
  8. Prepare the glaze: Once the cake is completely cooled, whisk together the powdered sugar, tablespoon of milk, and half teaspoon of vanilla extract in a medium bowl until the glaze is smooth, thick, and drizzling consistency. Adjust the thickness by adding a little more milk if it's too thick, or more powdered sugar if it's too thin.
  9. Glaze the cake: Immediately drizzle the prepared glaze evenly over the top of the cooled pound cake to finish. Let the glaze set before serving.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
  • Make sure butter is at room temperature to achieve a fluffy batter.
  • Avoid overmixing after adding flour to maintain a tender cake crumb.
  • Test cake doneness with a toothpick inserted in the center; it should come out clean.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting.
  • This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://dishcooks.com/pumpkin-pound-cake-with-vanilla-glaze-recipe/