Glazed Pumpkin Pound Cake

This glazed pumpkin pound cake has a moist, dense crumb that’s not too sweet and aromatic with autumnal spices including cinnamon, ginger, nutmeg, and cloves. The glaze makes an already amazing cake even more over the top.

A glazed pumpkin pound cake on a plate--a pumpkin Bundt cake with a milk-sugar poured glaze

Been thinking you’re done with pumpkin spice everything? You’re going to want to hold off on that pronouncement until you experience this pumpkin pound cake recipe. Seriously. Because not all pumpkin spice is created equally. This blend boasts an inspired ratio of cinnamon, nutmeg, cloves, and ginger that we consider to be the epitome of pumpkin spice. And the cake itself is just sweet enough with a tender crumb and a light drizzle of glaze. We swear it’ll make you swoon.–Renee Schettler Rossi

Glazed Pumpkin Pound Cake

  • Quick Glance
  • (4)
  • 45 M
  • 2 H
  • Serves 16 to 20
5/5 - 4 reviews
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  • For the pumpkin pound cake
  • For the glaze


Make the pumpkin pound cake

Preheat the oven to 325°F (170°C) and adjust an oven rack to the middle position.

Butter and flour a 12-cup (2.8-l) non-stick Bundt pan, making sure to get into all the crevices. Then turn the pan upside down over the sink and tap to remove any excess flour.

In a large bowl, whisk together the flour, salt, baking powder, baking soda, nutmeg, cinnamon, cloves, and ginger.

In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and granulated sugar on medium speed until just blended. It will be a little crumbly.

Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Continue beating on medium speed until very light and creamy, about 3 minutes.

Beat in the pumpkin, scraping down the sides as necessary. The mixture will look grainy and curdled. Don’t worry. It’s okay.

Reduce the speed to low and gradually add the flour mixture, mixing until just combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix just until the batter is evenly combined.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick or cake tester inserted in the center comes out clean, 70 to 90 minutes.

Let the pumpkin pound cake cool in the pan on a wire rack for 10 minutes. Then turn the pan upside down onto the rack, carefully remove the pan, and let the cake cool completely.

Make the glaze

In a medium bowl, whisk together the confectioners’ sugar, 2 tablespoons milk or cream, melted butter, and vanilla to taste. The glaze should be the consistency of Elmer’s glue. (If it seems thick, add a touch more milk or cream, a little at a time. If it seems too thin, add a bit more confectioners’ sugar.)

Glaze the cake

Transfer the cooled cake to a platter. Using a spoon, drizzle the glaze over the cake, nudging it down the sides if necessary with the spoon so it drips along the indentations of the cake. Let the glaze set completely, which should only take a few minutes, before slicing and serving. (The cake will keep, loosely covered with foil, at room temperature for up to 4 days.) Originally published October 28, 2018.

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Recipe Testers' Reviews

Simply put, this is the best pumpkin anything I’ve ever tasted

This is an exceptional pumpkin pound cake. The first thing that occurred to me is, every pumpkin, spice cake, or bread recipe that I have ever made never use enough nutmeg, cinnamon, or ginger. This recipe? Right off the bat, double what I usually see in an ordinary recipe, and my hopes began to rise.

After mixing the batter which, I did using the exact times put forth in the recipe, I was presented with a beautiful batter that was very aromatic and, upon further inspection turned out to be what one may call, "insanely delicious.” So good, in fact, that had it not had raw eggs, I would have guzzled it down on the spot!

The cake filled my home with the flavors of fall while it was baking and when I took it from the oven and went to remove it from the pan, it fell perfectly from the cake pan.

For the glaze, I chose to use heavy whipping cream as, there was no doubt in my mind that this pound cake was deserving of nothing less. I mixed the glaze in a 3-cup measuring cup and simply poured it around the Bundt at the highest point, allowing the rich wonderful glaze to run down the cake spectacularly inside and out.

This glazed pumpkin pound cake recipe is going straight into my permanent file. I can see myself making it often in the fall and winter. It’s easy to whip up and I almost always have all of the ingredients on hand. It has a wonderful pumpkin spice flavor.

I felt that the amount of spice used in the recipe was very good. I can see myself playing with the ratios in the future—perhaps even adding some crystallized ginger for added texture.

It’s quite a versatile dessert. It’s great served for breakfast, lunch, or with a cup of tea in the afternoon. It received raves from all of my guests.

I believe that calling it a “pound cake” is a somewhat of a misnomer. Typically pound cakes are very dense and can fall on the dry side. This cake was very moist, and while it had a compact crumb, it was not dense. Be sure to butter and flour the pan well so the cake just slides out. I have found this to be a very important step, especially with an intricate pan design.


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  1. I liked the way this came out. I made it on a weekday evening, let it cool on the rack overnight, and served it to my kids for breakfast. It’s basically an extra-pretty, jumbo sized pumpkin bread.

  2. This is such a fantastic cake, i have made it three times in the last month. My most recent version I made it vegan. So all my kids could enjoy it, by the use of Melt butter substitute cubes and Bob’s Red Mill egg replacer. Couldn’t even tell the difference. The crumb, tender and moist, and spice level are perfect. Make this and share it out.

    1. Thanks, Sharon! We’re delighted you all enjoy it so much. Thanks for taking the time to let us know.

  3. I was inspired to make this cake after seeing David’s addition of the cheesecake filling. This pound cake did *not* disappoint. The crumb was tender, the spices present, and it released beautifully from the pan. I used granulated sugar in my cheesecake filling instead of powdered, and also added some cinnamon and pure maple syrup to the glaze for a little extra oomph. I also used heavy cream in lieu of milk for the glaze. I really like the cake’s forward notes of the spices and that the quantities for each was a bit more generous than other recipes I’ve seen. Also, I have to add I mixed the entire cake by hand except for the creaming together of the butter and sugars in which I used a hand mixer until light and fluffy, and lastly, I swapped out half the granulated sugar for light brown sugar to add a little more roundness to the sweetness. It’s a wonderful cake that presents well and is a nice departure from the usual pumpkin offerings this time of year.

  4. I’m going to try this cake with the pecan streusel from Williams-Sonoma Pumpkin Coffeecake, instead of the glaze. I think it might be the perfect combination.

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