Pumpkin Pound Cake with Cream Cheese Glaze
Try this Pumpkin Pound Cake with Cream Cheese Glaze recipe, or contribute your own.
Try this Pumpkin Pound Cake with Cream Cheese Glaze recipe, or contribute your own.
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 4 large eggs room temperature
- 1 tsp. vanilla
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 c butter softened
- 3/4 c granulated sugar
- 1/3 c buttermilk room temperature
- 2/3 c powdered sugar
- 5 oz cream cheese room temperature
- 1 (15-ounce) can pumpkin pie mix
- 3/4 c brown sugar packed
- 3 c all-purpose flour (about 13 1/2 ounces)
- 3/4 c buttermilk room temperature
- Carbohydrate 369.504986738274 g
- Cholesterol 2169.83904393648 mg
- Fat 208.238107794691 g
- Fiber 0 g
- Protein 71.552257778331 g
- Saturated Fat 114.390714616738 g
- Serving Size 1 1 recipe (1406g)
- Sodium 2725.30534678075 mg
- Sugar 369.504986738274 g
- Trans Fat 23.1609866297046 g
- Calories 3570 calories
Step-by-step
- Preheat oven to 350°.
- To prepare glaze, combine all ingredients in a stand mixer until fully incorporated. (About 5 minutes. You want to get all the lumps out) 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.
A printed ingredient list cannot convey how dense, moisture-retaining starches interact with dairy fats during prolonged storage, which is precisely why this cake improves significantly by day two. As the crumb settles overnight, the spices meld completely with the pumpkin puree, resulting in a deeper, more rounded flavor profile than what you taste fresh out of the oven. While room-temperature eggs and buttermilk are specified to prevent the butter from seizing during the initial mixing phase, understanding how to handle day-old slices opens up entirely new textural possibilities.
- Wrap leftover cake tightly in plastic wrap and store it at room temperature for up to two days, or refrigerate it for up to five days if the cream cheese glaze is already applied.
- Revive chilled, dense slices by pan-searing them in a hot skillet with a minimal amount of unsalted butter for two minutes per side to create a caramelized exterior crust while warming the interior.
- Transform dry end-pieces into a rich bread pudding by cubing the cake, soaking it in a standard custard base, and baking it in a 350-degree oven until the edges turn golden brown.
- If the cream cheese glaze stiffens during refrigeration, gently microwave the entire covered cake or an individual portion at thirty-percent power for fifteen seconds to restore its smooth, pourable consistency without melting the fats entirely.
Proper storage safeguards the structural integrity of the tight, heavy crumb, ensuring that subsequent servings remain as moist as the initial slice. Utilizing stale or leftover portions for secondary preparations maximizes the yield of the bake while altering the mouthfeel entirely through intentional heat application.
