Pumpkin dessert is a moist pumpkin-flavored pound cake drizzled with a sweet cream cheese glaze.
PREP TIME : 10 MINS
COOK TIME : 55 MINS
TOTAL TIME : 1 HR 5 MINS
Ingredients
Cream Cheese Glaze
- ▢5 ounces cream cheese, room temperature
- ▢⅔ cup (83 g) confectioners’ sugar
- ▢⅓ cup (82 g) buttermilk, room temperature
- ▢1 teaspoon vanilla extract
Pumpkin Cake
- ▢¾ cup (150 g) granulated sugar
- ▢¾ cup (150 g) light brown sugar, packed
- ▢½ cup (1 stick / 113 g) unsalted butter, softened
- ▢4 large eggs, room temperature
- ▢1 can (15 ounces) pumpkin pie filling
- ▢1 teaspoon vanilla extract
- ▢3 cups (375 g) all-purpose flour
- ▢2 teaspoons ground cinnamon
- ▢1 teaspoon baking powder
- ▢½ teaspoon baking soda
- ▢½ teaspoon kosher salt
- ▢¾ cup (184 g) buttermilk, room temperature
Instructions
- Preheat the oven to 350°F. Spray a 10-inch tube pan with nonstick cooking spray. Set aside.
Glaze
- To the bowl of a stand mixer with a paddle attachment, add the cream cheese, confectioners’ sugar, buttermilk, and vanilla. Combine until fully incorporated, about 5 minutes, or until smooth. Set aside.
Pumpkin Cake
- In a large bowl, add granulated sugar, brown sugar, and butter. Beat with a mixer at medium speed for 3-5 minutes, or until well blended.
- Add eggs, one at a time, beating well after each addition.
- Stir in pumpkin pie filling and vanilla.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Alternate adding the flour mixture and buttermilk to the sugar mixture, beginning and ending with the flour mixture.
- Transfer the batter into the prepared pan.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean, a few crumbs are okay.
- Let the cake cool in the pan for 10-15 minutes on a wire rack. Remove from pan, and allow it to continue cooling on a wire rack.
- Drizzle the glaze on the warm or cooled cake.
