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Pumpkin Pound Cake with Pumpkin Spice Glaze

November 13, 2013 by Sandra Shaffer 1 Comment

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Pumpkin Pound Cake! Turn a traditional pound cake into a fall favorite dessert! This cake is made with pumpkin puree, and topped with a pumpkin pie spice glaze!

Pumpkin Bundt Pound Cake with Pumpkin Spice Glaze - The Foodie Affair

Have you finalized your Thanksgiving menu? Do you have favorite recipes that you only make during the holidays? We have a few, but I still can’t resist trying new recipes! If you are still deciding on dessert, let me give you another option, Pumpkin Pound Cake! This cake is simple to make, dense and moist just like a pound cake should be, but get this, the recipe calls for half of cup of butter, not a whole pound, which you would expect in a POUND cake 🙂

Pumpkin Bundt Pound Cake with Pumpkin Spice Glaze - The Foodie Affair

If there is no room to add cake to your Thanksgiving gathering, be sure save this recipe to your fall baking list! I used small bundt pans and mini loafs, which are the perfect size for a hostess gift or to take to any autumn event!

This recipe is enough to make two small bundt cakes and two mini loafs. You can also use a regular sized bundt pan for one full-sized cake.

Pumpkin Bundt Pound Cake with Pumpkin Spice Glaze - The Foodie Affair

I shared one of my bundt cakes with a few co-workers that are in my building. My office is going though a building renovation, so most of the staff has been relocated to another site. The small cake was perfect amount to nibble on throughout the day. No crumb was left behind!!

Pumpkin Bundt Pound Cake with Pumpkin Spice Glaze - The Foodie Affair

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Yield: 16 slices

Pumpkin Pound Cake with Spice Glaze

Pumpkin pound cake with a sugar glaze on a yellow flowered plate

A moist cake with just the right amount of pumpkin flavors. Takes delicious with or without the glaze. Take to you next festive event, but be prepared to hand out the recipe!

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

Cake

  • 1 15 ounce can pumpkin puree
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup butter, room temperature
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cup all-purpose flour
  • 3/4 cup low fat buttermilk

Glaze

  • 1 cup powdered sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons butter, melted and cooled
  • 1/2 teaspoon pumpkin pie spice

Instructions

Preheat oen to 350 degrees. Lightly coat a 10 inch tube or bundt pan (see note) with cooking spray with flour.

Spread pumpkin over 2 layers of paper towels to drain some moisture. Cover with an additional 2 layers of paper towels. Change top layer a couple of times over a 10 minute period. Scrape puree in a small bowl and set aside.

Whisk together flour, pumpkin pie spice, baking power, baking soda and salt in a medium bowl and set aside.

In a large bowl, mix the sugars and butter, beating until well blended. Add the eggs one at a time, beating until incorporated into mixture.

Beat in pumpkin and vanilla.Add the flour mixture and buttermilk alternately to the sugar mixture, begin inning and ending with the flour.

Pour batter into the prepared pans and bake for 35-55 minutes depending on pan size (see note). Check by inserting a wooden toothpick into the cake, and if it's clean, it's done! Cool in pan for 10 minutes before inverting it to a wire cooling rack. Let cool completely.

For Glaze

Whisk all ingredients together until the glaze is smooth. Drizzle over cake.

Notes

I used 2 mini loaf pans and a 6 1/2 inch bundt pan, and baked for 35 minutes. If you use a regular sized bundt pan, increase the baking time (45-60 minutes total).

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 280Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 66mgSodium: 239mgCarbohydrates: 46gFiber: 1gSugar: 26gProtein: 5g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Did you make this recipe?

If you like this recipe, don't forget to leave a review on the blog or share a photo and tag on @thefoodieaffair on Instagram

© Sandra @ The Foodie Affair
Cuisine: American / Category: Cake - Dessert

Recipe adapted from My Recipes.com , Cooking Light, 2006

The-Foodie-Affair-dot-com

Hugs Sandra Signature

 

Filed Under: Baking, Dessert, Holidays Tagged With: baking, cake, dessert, festive, holiday, pound cake, pumpkin, pumpkin pie spice

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Comments

  1. Sandra

    November 14, 2013 at 7:02 am

    Thank you! I love how simple it is to make 🙂

    Reply

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Hi! My name is Sandra. I’m a health enthusiast, a recipe tweaker, and a wine sipper!! On my website I share my favorite family dishes… some are healthy low carb recipes, some are sinful, but all are delicious!

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