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–+ servings
Pumpkin Pound Cake

Irresistibly Moist Pumpkin Pound Cake for Cozy Fall Days

Indulge in this Pumpkin Pound Cake, a delightful dessert that celebrates fall flavors in every moist slice.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pumpkin Puree Fresh is preferred
  • 1 cup Brown Sugar Can substitute white sugar
  • 1 cup Granulated Sugar
  • 3 large Eggs Flax eggs can be used for vegan option
  • 1 cup Vegetable Oil Can be substituted with melted butter or coconut oil
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons Pumpkin Pie Spice Mix your own with cinnamon, nutmeg, and ginger
  • 2 cups All-Purpose Flour Gluten-free blend can be used
  • 2 teaspoons Baking Powder Baking soda can be used if needed
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Softened
  • 1/2 cup Granulated Sugar
For the Glaze
  • 1 cup Powdered Sugar
  • 2 tablespoons Milk Plant-based milk works as an alternative

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. In a mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract. Blend on medium speed until smooth.
  3. In another bowl, whisk together the flour, pumpkin pie spice, and baking powder. Gradually fold this mixture into the pumpkin mixture until just combined.
  4. In a separate bowl, whip the cream cheese, granulated sugar, and an egg until smooth and creamy.
  5. Pour half of the pumpkin batter into the bundt pan, add the cream cheese filling on top, then pour the remaining pumpkin batter over it.
  6. Bake for about 60 minutes or until a toothpick comes out clean. Allow to cool for 10-15 minutes before inverting onto a wire rack.
  7. Prepare the glaze by whisking together powdered sugar, cream cheese, and milk, then pour over the cooled cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store any leftover cake in an airtight container in the fridge for up to a week, or freeze for up to three months.

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