Glazed Pumpkin Pound Cake

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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  1. says

    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!

  2. Tonia says

    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

  3. foodlvr says

    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???

    • says

      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.

  4. Connie says

    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.

    • Miss P says

      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

      • says

        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 :-)

        • says

          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!

  5. Patricia Wingard says

    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

  6. says

    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! :)

  7. Lynn says

    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-)

  8. Kristen says

    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.

  9. Jen says

    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?

    • Lana Stuart says

      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.

  10. Joan says

    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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