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Pumpkin Pound Cake on a wooden board with a spoon and serving plates.

Glazed Pumpkin Pound Cake

This Glazed Pumpkin Pound Cake is made with a rich, buttery batter of pumpkin and warm fall spices, topped with a sweetened buttermilk glaze.
Course Desserts
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16 servings
Calories 274kcal


For the Cake:

  • 15 oz canned pumpkin puree
  • ¾ cup sugar
  • ¾ cup dark brown sugar packed
  • 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

For the Glaze:

  • cup buttermilk
  • ¼ cup sugar
  • 2 tbsp butter
  • 2 tsp cornstarch
  • tsp baking soda


  • Preheat the oven to 350 degrees.
  • Grease and flour a 10-inch tube or bundt pan.
  • 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.
  • Add the sugar, dark brown sugar and butter to a large bowl.
  • Beat at medium speed for 3 minutes or until well blended.
  • Add the eggs, one at a time, beating well after each.
  • Beat in the pumpkin and vanilla.
  • Measure the flour by lightly spooning into a dry measure cup and leveling with a knife.
  • Using a whisk or fork, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
  • Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour.
  • Pour the batter into the prepared tube or bundt pan.
  • Bake for 45 to 55 minutes or until a wooden pick inserted comes out clean.
  • Cool in pan for 10 minutes on a wire rack. Remove cake from the pan and cool completely on wire rack.
  • 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.


  • To facilitate adding the eggs to the batter, crack all the eggs into a small bowl. Pour one egg at a time from the bowl into the batter making sure each is incorporated well before adding the next.
  • To make your own pumpkin pie spice mix, combine:
    • 3 tablespoons of ground cinnamon
    • 2 teaspoons ground ginger
    • 2 teaspoons nutmeg
    • 1 ½ teaspoons ground cloves
      Mix well and store in an airtight container. You'll use 1 ½ teaspoons of this mixture where called for in this recipe.
  • To make adding the dry ingredients and buttermilk easy, add ⅓ of the flour, then ½ of the buttermilk, ⅓ of the flour, the remaining buttermilk, then the remaining ⅓ of the flour.


Serving: 1g | Calories: 274kcal | Carbohydrates: 44g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 253mg | Potassium: 131mg | Fiber: 1g | Sugar: 24g | Vitamin A: 4444IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg