Glazed Pumpkin Pound Cake

This glazed pumpkin pound cake has a dense crumb bursting with warm autumnal spices–cinnamon, ginger, nutmeg, and cloves. The glaze only puts an over-the-top cake even more over the top.

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

If you’ve been thinking you’re done with pumpkin spice everything, you’re going to want to hold off on judging until you try this pumpkin pound cake recipe. Seriously. Because not all pumpkin spice is created equally. This blend boasts an inspired radio of cinnamon, nutmeg, cloves, and ginger that’s what we consider to be the epitome of pumpkin spice. And the cake itself is sweet but not too sweet with a tender crumb that’s going to make you swoon, with or without a drizzle of glaze.–Renee Schettler Rossi

Glazed Pumpkin Pound Cake

  • Quick Glance
  • 45 M
  • 2 H
  • Serves 16 to 20
5/5 - 1 reviews
Print RecipeBuy the Once Upon a Chef cookbook

Want it? Click it.

Ingredients

  • For the pumpkin pound cake
  • Butter, for the pan
  • 3 cups all-purpose flour, plus more for the pan
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 3/4 teaspoon ground ginger
  • 2 sticks unsalted butter (8 oz), at room temperature
  • 3 cups granulated sugar
  • 3 large eggs
  • One (15-ounce) can pure pumpkin (no spices added)
  • For the glaze
  • 1 1/4 cups confectioners’ sugar
  • 2 tablespoons whole milk or heavy cream, plus more as needed
  • 1 tablespoon unsalted butter (1/2 ounce), melted
  • A few drops to 2 teaspoons vanilla extract

Directions

  • Make the pumpkin pound cake
  • 1. Preheat the oven to 325°F (170°C) and adjust an oven rack to the middle position.
  • 2. Butter and flour a 12-cup (2.8-l) non-stick Bundt pan, making sure to get into all the crevices and then turn the pan upside down over the sink and tap to remove any excess flour.
  • 3. In a large bowl, whisk together the flour, salt, baking powder, baking soda, nutmeg, cinnamon, cloves, and ginger.
  • 4. 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 at this point and that’s okay.
  • 5. Reduce the speed to low and gradually add the flour mixture and mix until just combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix just until the batter is evenly combined.
  • 6. Transfer the batter to 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 cake cool in the pan on a wire rack for 10 minutes and then turn it out onto the rack to cool completely.
  • Make the glaze
  • 7. 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 too thick, add more milk or cream, a little at a time. If it seems too thin, add a bit more confectioners’ sugar.
  • Glaze the cake
  • 8. Transfer the cooled cake to a platter. Using a spoon, drizzle the glaze over the top of the cake, nudging it down the sides with the spoon as you go so that it drips down the indentations on the sides. (You want to gently guide the glaze because once it starts to set, which is almost immediately, you can’t go back!) Let the glaze set completely before serving. The cake will keep, loosely covered with foil, at room temperature for up to 4 days.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Recipe Testers Reviews

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

This is an exceptional 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 has a tight crumb with a drier texture that is more reminiscent of quick bread than of a dense moist cake. Cloves permeate the spicy flavor and the glaze is a creamy sweet treat that I saved for the last bite.

Next time, I would double the glaze and add a splash of vinegar for a poor woman's cream cheese frosting.

Oh, and definitely serve warm, or better yet, thinly sliced, toasted and spread with apricot preserves for a pumpkin Bundt jam sandwich.

It’s excellent. And, to my surprise, it’s even better after 4 days. I think the spiciness gets richer after it was stored and it didn’t dry 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.

This is a great back-pocket pound cake recipe! The cake is sweet but the level of spice acts as a nice counterpoint. The cake slipped right out of the Bundt pan with a few quick taps on the bottom. And the cake stayed moist for days although it didn't last long among 3 families!

This glazed pumpkin pound cake was easy to put together, tasted great, and kept well for several days. The pumpkin is subtle, but the spices were not, which was a good thing.

The cake was sweet but not overly so. And while it was really good the day I made it, but it got even better after a day or so. Even after 5 days it was still moist and delicious.

I will be making the cake again. Next time, I might even leave the glaze off altogether and just dust the cake with confectioners’ sugar.

This glazed pumpkin pound cake was very good. It was moist, the spices were nicely balanced, and it had a very good, spicy, pumpkin-y flavor. The glaze topped it off beautifully, tastewise.

If I had done anything to make it better, in my humble opinion, I would probably have used at least half brown sugar, decreased the cloves just a smidge, and maybe increased the cinnamon just a tad. I also would have used cream rather than milk in the glaze. But those are my personal preferences. Overall, it was very good as it was. I also would probably have added a few chocolate chips, largely to appeal to my grandson.

The taste mellowed just a little after 2 days, but the texture was nearly the same, still moist.

Comments

  1. I made this last night as a trial run for Thanksgiving. I always make David’s pumpkin cake with maple cream cheese frosting. This was a cinch to make, and the texture of the cake was wonderful–everything you would expect from a pound cake. And the spices were perfect. The cake was even better the next day–moister, richer, more flavorful. It’s not particularly sweet, so the glaze, while a bit fiddly, is absolutely needed. A real winner on our book.

  2. Would you kindly share your cream cheese filling recipe? I didn’t see it in the main recipe, I apologize if I missed it. I can only imagine the cake to be a-mazing with this tangy filling!

    1. Lin Lin, you’re probably referring to what I posted on Instagram. Here is the filling, which was my addition. Tell me what you think. I wasn’t nuts about it (it didn’t add much), which is why I didn’t add it to the recipe.

      Half of a glazed pumpkin pound cake with a swirl of cream cheese filling inside on a cake stand, a piece on a plate nearby

      Beat together

      • 1 (8-ounce) package cream cheese, room temperature
      • 1/4 cup (50 grams) powdered sugar
      • 1 large egg room temperature
      • 1 teaspoon pure vanilla extract

  3. 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.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.