Pumpkin Cream Cheese Pound Cake

When the weather begins to get colder, nothing is more comforting than the familiar flavors of pumpkin spiced drinks and treats. This layered Pumpkin Cream Cheese Pound Cake is perfect with a cup of coffee and great for dessert!

Ingredients

This list may look a little long, but chances are you already have most of these in your kitchen!

• Canned Pumpkin – Be sure to get the puree and not pumpkin pie filling!
• Eggs – Bring these to room temperature before you begin.
• Vegetable Oil – This helps to make sure the cake is super moist.
• Brown Sugar – You can use either light or dark brown sugar — the dark variety will give it more molasses-style flavor.
• Granulated Sugar – Use white sugar to sweeten the cake.
• Vanilla Extract – Vanilla rounds out all of the ingredients and gives the cake a warm aroma.
• Flour – All-purpose flour gives the cake structure.
• Pumpkin Spice – This gives the cake its signature flavor.
• Baking Powder – As a leavening agent, baking powder helps the cake to rise. Be sure not to confuse this with baking soda.
• Cream cheese – This is the tangy, creamy base of the filling.
• Sugar – Sugar helps to add some sweetness.
• Egg – Using an egg gives the filling structure.
• Powdered Sugar – Also known as confectioners’ sugar, this helps to sweeten the glaze and make it super smooth.
• Milk – Milk helps to create just the right consistency.
• Cream cheese – Cream cheese gives the glaze a little tanginess.

Variations

There are a few ways that you can adjust this cake recipe to fit different dietary needs or preferences.

• Gluten-Free – Substitute a 1:1 gluten-free flour. The texture will be slightly more crumbly.
• Spices – If you do not care for pumpkin pie spice, or there is a particular spice you prefer to leave out you can adjust the spices as needed. Simply put, you will want to add 1-2 tablespoons worth of spice to the cake layer and you can adjust that to your personal taste. Try cinnamon, nutmeg, ginger, or cloves.
• Garnish – Add crushed nuts like pecans or walnuts or trade out the cream cheese frosting for your favorite flavor.

How to Make Pumpkin Cream Cheese Pound Cake

Don’t be fooled by the layers, this pumpkin pound cake recipe is easier than it looks. To make it, you will need to get three bowls and make each layer separately.

1. Combine cake ingredients. Start by using an electric mixer or a stand mixer with a paddle attachment on medium speed to combine the pumpkin, eggs, sugars, and vanilla until smooth. Lower the speed of the mixer, add the dry ingredients, and mix just until combined.
2. Blend filling ingredients. Add the filling ingredients to a medium bowl. Use an electric mixer on medium-low speed and mix until smooth.
3. Assemble. Pour half the pound cake batter in the prepared pan. Carefully spoon the cream cheese layer in next, then top with the remaining batter. 
4. Bake. Place the baking dish in the oven and bake for about an hour or until cooked through and passes the toothpick test. This cake is dense, so don’t be surprised if it takes longer. If your cake begins to brown too quickly, you can cover with foil toward the end of baking time.
5. Cool. Remove from the oven, cool on a wire rack for 10 minutes before turning out onto a serving platter. Cool completely.
6. Glaze. Combine the glaze ingredients until smooth. You can adjust the consistency by adding more or less milk. Pour around the cooled cake, in the center of the ring and allow the glaze to drip off the sides. Serve immediately or store.
7. Serve. Serve with a cup of coffee, tea or use this Pumpkin Spice Latte Recipe.

Common Questions About Pumpkin Cream Cheese Pound Cake

Storage

Because this cream cheese and pumpkin bundt cake contains dairy, be sure to put any leftovers in the fridge.

Refrigerator

A pound cake will stay fresh in the fridge for up to 1 week. Keep it in an airtight container or wrap it tightly with plastic wrap.

Freezer

Freeze the pound cake for up to 3 months.

More Pumpkin Recipes

On the prowl for more pumpkin-infused treats? We have plenty to choose from!

Pumpkin Cream Cheese Pound Cake

4.42 from 29 votes

Pumpkin Cream Cheese Pound Cake is the perfect fall treat with layers of pumpkin spiced cake, cream cheese filling and an easy vanilla glaze!

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Servings: 8

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Equipment

• Bundt Pan
• Electric Hand Mixer

Ingredients

Pumpkin Pound Cake Layer:

• 15 ounces pumpkin puree , canned or fresh*
• 1 cup brown sugar
• 1 cup sugar
• 4 eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla
• 2 tablespoons pumpkin pie spice
• 3 cups flour
• 1 ½ teaspoon baking powder

Cream Cheese Layer:

• 8 ounces cream cheese , softened
• 1 egg
• ¼ cup sugar

Glaze:

• 1 cup powdered sugar
• 2 ounces cream cheese , softened
• 3 tablespoons milk , more or less as needed

Instructions

• Preheat the oven to 350 degrees and prepare a bundt pan with cooking spray. Set aside.
• In a large bowl, prepare the pound cake batter by mixing the pumpkin, brown sugar, white sugar, eggs, vegetable oil, and vanilla on medium speed with an electric mixer until smooth.
• Lower the speed and add in the flour, pumpkin pie spice and baking powder. Mix just until incorporated. Set aside.
• Prepare the filling in a separate bowl by mixing the cream cheese, egg and granulated sugar on medium speed with an electric mixer.
• Pour half of the pound cake batter into the bundt cake.
• Gently spoon the cream cheese filling layer into the pan and top with the remaining batter.
• Bake in the preheated oven for 60 minutes or until cooked through. Cool completely before glazing.
• Prepare the glaze by mixing the powdered sugar, cream cheese and milk until desired consistency is achieved. Pour over bundt cake and allow to set before serving.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

*approximately 2 cups fresh pumpkin puree 

Nutrition

Calories: 879 kcal, Carbohydrates: 117 g, Protein: 11 g, Fat: 43 g, Saturated Fat: 30 g, Cholesterol: 142 mg, Sodium: 169 mg, Potassium: 376 mg, Fiber: 3 g, Sugar: 76 g, Vitamin A: 8906 IU, Vitamin C: 3 mg, Calcium: 143 mg, Iron: 4 mg

Author: Jessica Formicola

Calories: 879

Course: Dessert

Cuisine: American

Keyword: pumpkin cream cheese pound cake, pumpkin pound cake

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