The season of baking has begun, and this pumpkin pound cake with cream cheese glaze is WHERE IT’S AT. Does anybody else get the baking bug every fall? All I want to do is snuggle up in my kitchen and make something simple but scrumptious that will make my house smell amazing. With warming aromas of cinnamon, ginger, allspice, clove and pumpkin, this cake is everything I crave, and it can easily be made gluten free! (Don’t miss the VIDEO below.)
Pumpkin spice pound cake
I’m thrilled to have partnered with Domino® Golden Sugar on this post. Domino® Golden sugar is a less processed sugar with a hint of molasses flavor that pairs perfectly with the pumpkin and spices in this pound cake! Plus, you can use it as a cup-for-cup swap for white sugar in any of your baked goods. If you can’t find it at your local retailer, you can get it on Amazon!
Gluten free pumpkin cake with cream cheese glaze
As I’ve mentioned before, when it comes to baking, I prefer cakes that are rustic and soul satisfying. This cake hits all the right marks. It’s made from a simple batter using mostly pantry staples. You can use either regular all-purpose flour or a gluten-free all purpose flour blend to make a GF pound cake. A touch of almond flour helps give it a rich, moist texture.
How do you make pumpkin pound cake from scratch?
This is a simple cake batter that anybody can master:
- Whisk together flour, almond flour, baking soda, baking powder, salt and spices.
- Whip softened butter and Domino® Golden Sugar until light and fluffy (I use my stand mixer, but you could use hand beaters instead).
- Add eggs, canned pumpkin (if you’ve got fresh pumpkin puree, go for it!), vanilla and water.
- Beat in the flour mixture. The batter is ready to go!
- Transfer the batter to a parchment lined loaf pan (the parchment will make it easier to pull the cake out later).
- Spread the batter in an even layer.
- Bake the cake until it’s golden brown and a toothpick in the center comes out clean.
- Let the cake cool, then drizzle it with the cream cheese glaze.
Mini pumpkin cakes
This recipe is definitely over the “meals from scratch in under an hour” tagline, but I have good news! You can cut the cooking time almost in half by baking 4 mini pumpkin cakes instead! The mini cakes are perfect for holiday and hostess gifts, and they can even be made (without the glaze) a couple of months ahead (wrap the cakes tightly and freeze).
Easy cream cheese glaze
While you can certainly make this cake and serve it just as it is, an easy cream cheese glaze takes it to soaring new heights (if I could bathe in it I would, it’s that good). The bourbon is totally optional but lends a fabulous flavor. I let the glaze drip down the sides of the cake, and I sprinkle the top with chopped pecans or walnuts for crunch.
How to make cream cheese glaze
- Beat softened cream cheese until it is light and fluffy, then very slowly add powdered sugar (it’s important to add the sugar slowly to prevent lumps).
- Add vanilla, bourbon (optional) and milk.
- Beat until the glaze is creamy and drizzles easily in a thick, steady stream.
- Pour the glaze over the pound cake, letting it drip down the sides.
Holiday dessert
While you’ll love this cake on its own, for a special occasion or holiday meal, feel free to top it with a scoop of vanilla ice cream (ooooooh yes!!). Here’s to a cozy, delicious and pumpkin-filled baking season.
FAQ
You should bake the pound cake on the center rack (always bake cakes on the center rack unless directed otherwise!).
Yes! The cake tastes even better the next day. The unglazed cake can be wrapped in plastic wrap and refrigerated for up to 4 days or frozen for up to 3 months. Once glazed, the cake can be refrigerated for up to 3 days.
You can serve the cake all on its own or with a scoop of ice cream or a dollop of whipped cream.
Thank you to Domino® Sugar for partnering with me on this post! I was compensated for this post, but all opinions and recipes are mine alone.
Tips for making pumpkin pound cake
- You can bake this cake in one 9×5-inch loaf pan or four 3×5.75-inch mini loaf pans (which make for great gifts!).
- If you’re making a gluten-free cake, I recommend using either this or this gluten-free all-purpose flour blend.
- The almond flour gives this cake extra moisture, creating a deliciously tender crumb.
- For a dairy-free version, use coconut oil in place of the butter.
- If you don’t have a stand mixer, you can use hand beaters instead.
- Feel free to stir 3/4 cup of chopped toasted pecans or walnuts into the batter in addition to sprinkling them over the top!
- You can find Domino® Golden Sugar at your local retailer or on Amazon.
- This cake tastes even better the next day, so go ahead and make it in advance!
Other pumpkin recipes to try:
- Healthy Paleo Pumpkin Bread
- Crustless Pumpkin Pie Custards
- Pumpkin Breakfast Cookies
- Gluten Free Pumpkin Cheesecake Brownies
- Pumpkin Almond Muffins
Holiday dishes you might like:
- Sweet Potato Souffle Casserole
- Swiss Chard Gratin
- Creamy Homemade Mashed Potatoes
- Baked Acorn Squash Slices with Maple Brown Butter Vinaigrette
- BEST Homemade Cranberry Sauce
- Roasted Brussels Sprouts with Mushrooms & Crispy Fried Shallots
- Creamy (Dairy Free) Vegetable Soup
Watch the video!
Get the recipe
Pumpkin Pound Cake with Cream Cheese Glaze (Gluten-free option!)
Ingredients
Dry ingredients
- 1 1/2 cups all-purpose flour or gluten-free all-purpose flour blend
- ½ cup (55 g) almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¾ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Wet ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 ¼ cups (260 g) Domino® Golden sugar
- 2 large eggs
- 1 cup (236 g) canned pumpkin puree
- 2 teaspoons vanilla extract
- 1/4 cup water
For serving
- Bourbon Cream Cheese Glaze (optional), recipe below
- 1/4 cup finely chopped toasted walnuts or pecans (optional)
Instructions
- Preheat the oven to 350˚Coat a 9×5-inch loaf pan with cooking spray, then line it crosswise with parchment paper, leaving a 2-inch overhang (this will make a sling, allowing you to easily pull the cake out of the pan after it’s cooked).
Mix the dry ingredients
- In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves. Make sure to break up any lumps of almond flour (I use my fingers for this).
Mix the wet ingredients and finish the batter
- In the bowl of a stand mixer, beat the butter and Domino® Golden sugar on medium-high speed until light and fluffy, about 1 minute. Add the eggs, one at a time. Scrape down the sides, and add the pumpkin puree, vanilla and water. Beat on low until smooth (the batter will look curdled). Scrape the sides. Beating on low, gradually add the flour mixture. Beat until just combined. Using a rubber spatula, give the batter a stir to make sure there are no streaks of flour.
Bake
- Transfer the batter to the prepared pan, smoothing the top in an even layer. Bake until golden brown and a toothpick inserted in the center comes out clean (the top will crack), about 55-60 minutes. Transfer to a rack and let cool 10 minutes in the pan. Remove the cake from the pan and let it cool completely on a rack (it’s important to let the cake cool completely before glazing or slicing).
- To glaze the cake, line a baking sheet with parchment paper or foil, and place a wire rack on top. Set the cake on the rack. Generously spoon the Bourbon Cream Cheese Glaze over the cake, spreading it evenly and letting the excess drip down the sides (check out the video above to see how this is done!). Sprinkle the top with chopped nuts, if you’d like. Refrigerate the cake for at least 30 minutes before serving.
Notes
- You can bake this cake in one 9×5-inch loaf pan or four 3×5.75-inch mini loaf pans (which make for great gifts!). If you make four mini loafs, adjust the cooking time to 30-35 minutes.
- You can find Domino® Golden Sugar at your local retailer or on Amazon.
- If you’re making a gluten-free cake, I recommend using either this or this gluten-free all-purpose flour blend.
- The almond flour gives this cake extra moisture, creating a deliciously tender crumb.
- For a dairy-free version, use coconut oil in place of the butter.
- If you don’t have a stand mixer, you can use hand beaters instead.
- Feel free to stir 3/4 cup of chopped toasted pecans or walnuts into the batter in addition to sprinkling them over the top!
Bourbon Cream Cheese Glaze
Ingredients
- 4 ounces cream cheese, softened
- 1/2 cup Domino® Confectioners Sugar
- 1 teaspoon bourbon (optional)
- 1 teaspoon vanilla extract
- 3 tablespoons milk, plus more as needed
Instructions
- In a stand mixer using the paddle attachment, beat the cream cheese on medium-high speed until light and fluffy, scraping down the sides as needed.
- Increase the speed to high. Very slowly add the Domino® Confectioners Sugar (if you add it too quickly, it could become lumpy). Beat until smooth. Reduce the speed to low, and add the bourbon (if using), vanilla and milk. Beat until the glaze is creamy and drizzles easily in a thick, steady stream. If the glaze is too thick to drizzle, beat in a touch more milk.
This looks delicious! My daughter can’t have tree nuts, so what can I substitute for the almond flour? Thanks! Well done, Dominos marketing on IG. 😉
Hi Anne, I’m so happy you found me (thank you Domino 😂). You can replace the almond flour with 1/3 cup of all-purpose flour. I hope you like the cake. Please keep me posted!
Delicious flavor. Something went wrong for me in that the cake rose, perfect exterior, tester came out dry but interior was brownie like in texture. I used Bob’s Red Mill 1 to 1. Tasted great so to salvage the cake sliced it into biscotti size pieces and left in oven at 175F for 2 hours. Not a pound cake anymore still good. Will make again to see if I can get it right.
Instead of a cream cheese glaze did a lighter simple orange glaze (zest, confectioner’s sugar and milk (perfect).
Hi Susan, I’m sorry it didn’t turn out quite right! The cake should have rich pound cake texture (it’s really important to let it cool completely before slicing, which I’m assuming you did). I also use Bob’s Red Mill 1-to-1 flour so am a bit stumped about where things could have gone wrong. In any case, I’m thrilled you were able to salvage the cake (you’re a genius!) and the orange glaze sounds fabulous. I do hope you try it again!