Pumpkin Pound Cake with Cheesecake Glaze

Try this Pumpkin Pound Cake with Cheesecake Glaze recipe, or contribute your own.

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Pumpkin Pound Cake with Cheesecake Glaze Save
Pumpkin Pound Cake with Cheesecake Glaze
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Try this Pumpkin Pound Cake with Cheesecake Glaze recipe, or contribute your own.

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 0
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian
other

Step-by-step

  • Preheat oven to 350°.
  • To prepare glaze, combine all ingredients in a stand mixer until fully incorporated. (You want to get all the lumps out) Add the cream cheese mixture to a small saucepan over medium heat. Whisk for 1 minute or until thick, whisking constantly constantly; remove from heat and allow to cool. Set aside.
  • To prepare the cake, coat a 10-inch tube pan with cooking spray.
  • Place granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed for 3-5 minutes or until well blended.
  • Add eggs, 1 at a time, beating well after each addition.
  • Beat in pumpkin and vanilla.
  • Combine flour, cinnamon, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.
  • Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  • Spoon batter into prepared pan.
  • Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
  • Drizzle cake with glaze.

Using standard canned pumpkin purée instead of the specified pumpkin pie mix alters the moisture content and removes pre-blended spices, requiring you to add your own cinnamon, ginger, and nutmeg to achieve the proper taste profile. Temperature control dictates the structural integrity of this cake. Fat distribution relies entirely on butter and cream cheese sharing an identical temperature before mixing. Butter beaten with granulated and brown sugars for three to five minutes incorporates microscopic air cells necessary for chemical leavening. Adding large eggs one at a time prevents the emulsion from breaking, which directly avoids a dense, heavy crumb.

Achieving the Correct Glaze Consistency

Heating the combined cream cheese, powdered sugar, and vanilla over medium heat for precisely one minute activates the cornstarch binder. Constant whisking during this minute prevents scorching on the bottom of the saucepan. Removing the mixture from the heat source immediately allows the glaze to cool into a thick, pourable state that adheres to the baked surface without sliding off completely.

  • Ensure butter, eggs, buttermilk, and cream cheese rest at room temperature for at least 45 minutes before starting.
  • Wrap the completely cooled cake tightly in plastic wrap and freeze it for up to two months without the glaze applied.
  • Thaw frozen cake overnight in the refrigerator, then bring it to room temperature before applying freshly prepared glaze.
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