Pumpkin Pound Cake With Cinnamon Glaze Recipe

Name: Pumpkin Pound Cake With Cinnamon Glaze
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon ground ginger; 3 teaspoons ground cinnamon; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 2 cups (4 sticks) unsalted butter; 2 cups granulated sugar; 4 large eggs; 1 (15 ounce) can pumpkin puree; 2 teaspoons vanilla extract; 4 ounces cream cheese; 3 cups powdered sugar; 2-4 tablespoons heavy cream; chopped walnuts (optional); chopped pecans (optional)

Indulge in the irresistible aroma and taste of this moist pumpkin pound cake, featuring a luxuriously thick cinnamon glaze. This recipe, adapted from Cooking Pleasures magazine, creates a stunning bundt cake perfect for holidays or any special occasion. Make it up to two days ahead! The subtle spice blend is perfectly balanced, with an option to reduce ginger for a milder flavor. Prepare to be amazed by the incredible texture and flavor combination!

Prep Time 30 mins

Cook Time 70 mins

Calories 463.4 kcal

Protein 12g

Rating 4.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Pound Cake With Cinnamon Glaze

2 1/2 cups all-purpose flour
1 teaspoon ground ginger
3 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups (4 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
4 ounces cream cheese
3 cups powdered sugar
2-4 tablespoons heavy cream
chopped walnuts (optional)
chopped pecans (optional)

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How to Make Pumpkin Pound Cake With Cinnamon Glaze

Preheat oven to 325°F (160°C).
Grease and flour a 12-cup bundt pan. Tap out excess flour.
In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon ground ginger (reduce to 1/2 teaspoon if desired), 2 teaspoons ground cinnamon, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg.
In a large bowl, cream together 1 1/2 cups (3 sticks) unsalted butter and 2 cups granulated sugar at medium speed for 2 minutes, until light and fluffy.
Add 4 large eggs one at a time, beating well after each addition.
Reduce speed to low. Beat in 1 (15 ounce) can pumpkin puree and 1 teaspoon vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
Spoon batter into the prepared bundt pan.
Bake for 70-75 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is deep golden brown.
Let the cake cool in the pan for 15 minutes.
Invert the cake onto a wire rack to cool completely.
While the cake cools, prepare the glaze: In a large bowl, beat 1/2 cup (1 stick) unsalted butter, 4 ounces cream cheese (softened), 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon at low speed for 1 minute.
Gradually beat in 3 cups powdered sugar until smooth.
Beat in 2-4 tablespoons heavy cream until the glaze reaches your desired consistency.
Once the cake is completely cool, pour the glaze over the top, allowing it to drizzle down the sides.
Arrange chopped pecans or walnuts (optional) in a ring around the top rim of the cake.
Let the glaze set before serving.