Glazed Pumpkin Pound Cake

by Lana Stuart on September 13, 2011 · 53 comments

Glazed Pumpkin Pound Cake from @NevrEnoughThyme

I’m trying to think if I’ve ever known a person who didn’t like pound cake. Hmmm…nope, can’t think of a single one. Because really, what’s not to like about pound cake? It’s rich. It’s buttery. It’s just delicious.

Pound cake got its name from the old method of using a pound of butter, a pound of flour, a pound of sugar and a pound of eggs for the batter. Can you imagine what a huge cake that made? I’m not really sure how they baked those monstrous cakes much less lifted them out of the oven. Today’s pound cakes are still true to the basic ingredients, but much lighter in weight and volume. And there’s an endless variety of them, too. I’ve had coconut pound cakes, sour cream pound cakes, chocolate pound cakes…you name it and you can probably flavor a pound cake with it.

I have a fantastic Never Fail Pound Cake recipe that I always use for plain pound cakes. That recipe makes a great cake, but with Fall getting close I really wanted something with those warm spice and pumpkin flavors. This wonderful cake satisfied that craving very well. BeeBop and I enjoyed a couple of slices and then I sent the rest to his office this morning. Apparently, it went over really well. Here’s the text of an email I received from one of his co-workers earlier today:

“Lana-We have your husband.  Do exactly as instructed and no one gets hurt.  The recipe to the Pumpkin Pound Cake must be in our hands before 4:30 PM today.  Do not attempt to contact the authorities.  If the recipe is not in our hands by 4:30 today you can expect to start receiving individual strands of Bill’s hair.  Do not test us – we are not afraid to make him completely bald, one hair at a time.”

Thanks y’all. You gave me the best laugh I’ve enjoyed in quite a while. So, here in answer to BeeBop’s co-workers’ demands, is “the recipe.”

Start by preheating your oven to 350. Then grease and flour a 10-inch tube or bundt pan. Set that aside for now.

Draining pumpking

You’ll need to drain the pumpkin to keep the cake from being too heavy. Just spread the canned pumpkin out on a double thickeness of paper towels. Then cover it with another double thickness of paper towels and leave it for about 10 minutes. Scrape the pumpkin into a little bowl.

Sugar and butter for Glazed Pumpkin Pound Cake

Put the sugars and butter into a large mixing bowl and beat at medium speed for about 3 minutes or until well blended.

Adding eggs to batter for Glazed Pumpkin Pound Cake

Add the eggs, one at a time, beating well after each.

Adding pumpkin to Glazed Pumpkin Pound Cake

Beat in the pumpkin and vanilla. Notice how the batter gets a grainy look after adding the pumpkin? Don’t worry, that’s exactly what it’s supposed to look like.

Measure the flour by lightly spooning it into a dry measuring cup and leveling it off with a knife. Mix the flour, spice, baking powder, soda and salt with a whisk or fork so that it is evenly combined.

Adding flour and buttermilk to Glazed Pumpkin Pound Cake

Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour.

Pumpkin Pound Cake batter

Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden pick comes out clean.

Cake cooling

Cool the cake in the pan on a wire rack for 10 minutes, then remove it from the pan and cool completely on the wire rack.

The make the glaze, combine all ingredients in a small saucepan over medium heat. Bring to the boil and cook, stirring constantly, for one minute. Remove from the heat and drizzle over the cake.


Glazed Pumpkin Pound Cake
Prep time
Cook time
Total time
A rich, buttery pound cake with pumpkin and warm Fall spices.
Serves: 16 servings
  • 1 15-oz can pumpkin
  • ¾ cup sugar
  • ¾ cup packed dark brown sugar
  • ½ cup butter, softened
  • 4 eggs, room temperature
  • 1 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 ½ tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¾ cup buttermilk
  • 1/3 cup buttermilk
  • ¼ cup sugar
  • 2 tblsp. butter
  • 2 tsp. cornstarch
  • 1/8 tsp. baking soda
  1. Preheat the oven to 350 degrees.
  2. Grease and flour a 10-inch tube or bundt pan.
  3. Drain the pumpkin by spreading over two layers of paper towels. Cover with two additional layers of paper towels and let stand for about 10 minutes. Scrape the drained pumpkin into a bowl.
  4. Add the sugar, dark brown sugar and butter to a large bowl.
  5. Beat at medium speed for 3 minutes or until well blended.
  6. Add the eggs, one at a time, beating well after each.
  7. Beat in the pumpkin and vanilla.
  8. Measure the flour by lightly spooning into a dry measure cup and leveling with a knife.
  9. Using a whisk or fork, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
  10. Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour.
  11. Pour the batter into the prepared tube or bundt pan.
  12. Bake for 45 to 55 minutes or until a wooden pick inserted comes out clean.
  13. Cool in pan for 10 minutes on a wire rack. Remove cake from the pan and cool completely on wire rack.
  14. To prepare the glaze, combine all ingredients in a small saucepan over medium heat. Bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat and drizzle over cake.
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{ 49 comments… read them below or add one }

1 Katrina September 13, 2011 at 3:45 pm

Okay, I’m starting to see looks of pumpkin posts and I just might have to break open a can or two!


2 Lana September 14, 2011 at 9:56 am

It’s definitely getting to be the time of year for it!


3 Bonnie Banters September 13, 2011 at 5:10 pm

Scrumptious looking cake! I love a good pound cake and this one fits the season perfectly! Thanks!


4 Lana September 14, 2011 at 9:58 am

Me, too, Bonnie. Just plain pound cake is good, but this takes that plain one into Fall with its flavors.


5 Feast on the Cheap September 13, 2011 at 5:13 pm

No joke, my mouth just watered. I was out at my mom’s house this weekend and her bundt pan was staring at me, begging me to take it home. I wish I had, I would whip this right up. Just gorgeous


6 Lana September 14, 2011 at 9:59 am

Next time you have the opportunity, grab the bundt pan and make this one. I promise you’ll love it!


7 Liz @ Microwave Goddess September 13, 2011 at 5:14 pm

Oh I love anything pumpkin, can’t wait to try this one!


8 Alison @ ingredients, Inc. September 13, 2011 at 5:52 pm

oh my! Looks incredible. My mouth is watering


9 Grace September 13, 2011 at 6:21 pm

I really want to make this, but I only have a 9 in. loaf pan. Can I just half this recipe? Thanks!


10 Lana September 13, 2011 at 6:29 pm

I don’t know, Grace. I haven’t tried that. If you decide to give it a try, let me know how it works out.


11 Becki's Whole Life September 13, 2011 at 9:11 pm

I love pumpkin and it sounds even more wonderful in a pound cake. Then when you add your buttermilk glaze, it really sounds over the top..I am definitely bookmarking this – yum!


12 Lana September 14, 2011 at 10:00 am

Becki – that buttermilk glaze is really delicious. It has that lovely buttermilk “tang” that really works well with the other flavors.


13 SMITH BITES September 14, 2011 at 7:35 am

well i guess it’s a good thing Be-Bop was in your good graces that day, huh?! i am one of those that prefers pie over cake BUT pound cakes? well that’s a completely ‘nother story . . . love ’em . . . and this one is now exception!


14 Lana September 14, 2011 at 10:00 am

Poor BeeBop. He was in real danger for a little while there :-)


15 megan September 14, 2011 at 9:18 am

At least now you wont have a bald hubby! LOL
The pound cake is right up my alley and I pinned it for future baking!


16 Lana September 14, 2011 at 10:01 am

Great, Megan! Hope you enjoy it soon.


17 Anne-Marie @ This Mama Cooks! September 14, 2011 at 11:23 am

This looks so yummy. Hooray for the fall so we can eat pumpkin again!


18 Maria September 14, 2011 at 1:01 pm

Great cake for fall!


19 Tonia September 14, 2011 at 1:45 pm

Do you have a picture of it sliced? Considering my birthday is tomorrow I’d like to imagine what this would’ve tasted like! lol


20 Lana September 14, 2011 at 2:00 pm

I’m sorry, Tonia, I don’t. If you’re curious about the texture, it’s just like any ordinary pound cake’s texture.


21 foodlvr September 14, 2011 at 5:38 pm

The pound cake looks amazing. I will hold on to this recipe for the Halloween Party at my son’s karate school. I always try and bring some type of dessert. Can it be frozen???


22 Lana September 14, 2011 at 9:48 pm

Honestly – I haven’t tried freezing it. It never lasts that long! However, most pound cakes do freeze well. Just can’t say for sure on this one.


23 Chrisina @ Sweet Pea's Kitchen September 14, 2011 at 10:30 pm

You had me at pumpkin!! I love this time of year! You can bet I am going to give this pound cake a try! Yummy! :)


24 Lana September 15, 2011 at 9:27 am

Great! Hope you enjoy it.


25 Sylvie @ Gourmande in the Kitchen September 14, 2011 at 11:19 pm

Ha! That’s funny. So did you get him back? lol


26 Lana September 15, 2011 at 9:27 am

Go him back with all hair intact!


27 Connie September 17, 2011 at 4:52 pm

Well, I had to make this right after I read your recipe. I turned out beautifully. Love the glaze. Thanks for a wonderful fall recipe.


28 Lana September 17, 2011 at 5:57 pm

I’m so glad you liked it, Connie! Thanks.


29 Miss @ Miss in the Kitchen September 17, 2011 at 9:51 pm

I am going to have to try this one, it looks amazing, and you are right, who doesn’t love pound cake! I would never have thought about draining the pumpkin, great idea.


30 DessertForTwo September 18, 2011 at 6:02 pm

Probably the best pumpkin recipe I’ve seen yet!


31 Miss P September 24, 2011 at 4:00 pm

Just made this for a church gathering tomorrow. I’ll let you know about the “on the spot” taste reviews.

Miss P


32 Miss P September 25, 2011 at 5:24 pm

Well, it was a hit. I added maple to the glaze – I know you don’t like that flavor, but if you do, it’s a great compliment here. My folks liked it. Maybe somebody else will.

Take care.

Miss P


33 Lana September 25, 2011 at 6:40 pm

The maple is a great idea. Even though it’s not my most favorite flavor, it does go well with pumpkin. I’m learning to like it a little better since I got some *real* maple syrup from a friend in Michigan. Totally different taste :-)


34 Michigan, Homemade July 21, 2014 at 3:07 pm

Yay Michigan maple syrup! I love, love, love this recipe. Can’t wait to try it in my decorative bundt pan. They’re like little bundt cakes with pretty peaks and swirls in them. Thanks for the recipe!


35 Alli September 28, 2011 at 2:51 pm

This pound cake looks divine!!!!


36 Katherine Martinelli October 8, 2011 at 3:47 pm

Such a great recipe!! What’s not to love about pumpkin pound cake?! I totally agree. Thanks for linking up to my linky party!!


37 Julia November 27, 2011 at 12:55 pm

I just put this cake in the oven, and the batter was DELIGHTFUL! Can’t wait for the baked cake to come out of the oven!


38 The Duo Dishes September 6, 2012 at 8:17 pm

That ransom email (who writes notes anymore?) is too funny! Give us all a piece!


39 Patricia Wingard October 6, 2012 at 7:40 pm

I made this yesterday and it turned out great. Since I love spices I added more pie spice than what was called for and I added a couple spoonfuls of pumpkin to my glaze. Thanks


40 Jamie October 7, 2012 at 1:57 pm

Hi I just made this last week and it is divine! Absolutely loved it! The flavor is fantastic, and it’s so moist! And it tastes even better the next day! Plus, the buttermilk glaze is DELICIOUS! I’m thinking about making this again and doubling the buttermilk glaze! Thanks so much for the great recipe! :)


41 April October 20, 2012 at 9:48 pm

This looked and sounded so fabulous that my son picked it for his birthday cake!! I tweaked it a little, but am posting it tomorrow at if you’d like to see! Thank you!


42 Lynn November 1, 2012 at 3:36 pm

Lana – Your recipe sounds yummy and your husband’s co-workers are a laugh riot! Thanks. I needed that. But the reason for my note is to find out if this recipe can be made successfully in loaf pans. I don’t have the round pan you call for. TIA for any and all assistance. (I’ll be chuckling about that note all night). 8-)


43 Lana November 1, 2012 at 3:46 pm

I’m quite sure you could make this in two loaf pans. I don’t have cooking time for those, however.


44 Kristen December 1, 2012 at 1:22 pm

Do you have to use buttermilk? I wanted to make this to bring for my husband’s Christmas party. I only have 2% milk and don’t know how that would work with the vinegar to make buttermilk.


45 Lana December 1, 2012 at 4:04 pm

I’d really recommend buttermilk for this, Kristen.


46 Jen September 14, 2013 at 11:16 pm

I just made this cake. It smells wonderful, but after I took it out of the oven it dropped a couple of inches in height! I bake quite often (lots of pound cakes) and this has never happened. It looks a little short, but I am hoping it will still be tasty! Any thoughts on what happened?


47 Lana Stuart September 15, 2013 at 3:32 pm

Wow Jen, I know that’s really disappointing! I’m at a loss because this is one of my most dependable recipes. I’ve never had it fall. It always stays just as tall after cooling as it was when I took it out of the oven. You know there are so many reasons a cake can fall – old levening, uneven or unreliable oven temperature, even the weather. With this cake, another possibility would be that you might not have drained the pumpkin enough and the batter was too wet.


48 Liz September 15, 2014 at 11:11 am

I love pound cake and this one looks wonderful.


49 Joan September 15, 2014 at 12:23 pm

Oh goodness, I thought I was the only one that slathered a slice of pound cake and toasted it. Sometimes I sprinkle a little cinnamon and sugar on the butter.


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