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    Home > Recipe Index > Desserts > Pumpkin Pound Cake with Bourbon Cream Cheese Glaze (Gluten Free Option!)

    Pumpkin Pound Cake with Bourbon Cream Cheese Glaze (Gluten Free Option!)

    Published: Sep 26, 2019 · Modified: Jan 25, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe

    With warming aromas of cinnamon, ginger, allspice and pumpkin, this moist and tender Pumpkin Pound Cake will make your house smell amazing. The cake is made from a simple batter using mostly pantry staples, and a few secret ingredients give it an incredible flavor and texture. It can also easily be made gluten free! (Don't miss the VIDEO below.)

    Pumpkin pound cake with cream cheese glaze on a serving platter.

    Ingredients

    This cake is made with a mix of all-purpose flour (or gluten-free flour) and almond flour. The almond flour gives the cake a more moist, tender crumb. The cake gets its flavor from canned pumpkin and pantry spices.

    I’ve partnered with Domino® Golden Sugar, which is a less processed sugar with a hint of molasses flavor that pairs perfectly with the pumpkin and spices in this pound cake. You can use it as a cup-for-cup swap for white sugar in any of your baked goods.

    All of the ingredients for the pumpkin cake spread out on a counter.

    How to make pumpkin pound cake

    • 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!
    Process shot divided into four quadrants showing the steps for making the cake batter.
    • 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.
    Process shot divided into four quadrants showing how to spread the batter into the pan and bake.

    Mini pumpkin cakes

    If you prefer, you can make 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). 

    Four mini pumpkin pound cakes in baking pans on a cooling rack.
    Overhead shot of a slice of pumpkin cake on a wooden serving board with a knife alongside.

    How to make cream cheese glaze

    While you can serve this cake just as it is, an easy cream cheese glaze takes it to new heights (if I could bathe in it I would, it’s that good). The bourbon is totally optional but lends a fabulous flavor. If you'd like, sprinkle the glaze with chopped pecans or walnuts for crunch.

    1. 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).
    2. Add vanilla, bourbon (optional) and milk.
    3. Beat until the glaze is creamy and drizzles easily in a thick, steady stream. 
    4. Pour the glaze over the pound cake, letting it drip down the sides.
    Process shot divided into four quadrants showing how to make cream cheese glaze in the stand mixer.

    How to serve the cake

    While you'll love this cake on its own, for a special occasion 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.

    A slice of cake on a plate with a scoop of vanilla ice cream on top.

    FAQs

    What rack should you bake a pound cake on?

    You should bake the pound cake on the center rack (always bake cakes on the center rack unless directed otherwise!).

    Can you make pumpkin pound cake ahead?

    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.

    How do you serve pound cake?

    You can serve the cake all on its own or with a scoop of ice cream or a dollop of whipped cream.

    Close up of the cake on a serving platter.

    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 9x5-inch loaf pan or four 3x5.75-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 ¾ cup of chopped toasted pecans or walnuts into the batter in addition to sprinkling them over the top!
    • This cake tastes even better the next day, so go ahead and make it in advance!

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Other pumpkin recipes to try:

    • Healthy Paleo Pumpkin Bread
    • Crustless Pumpkin Pie Custards
    • Pumpkin Breakfast Cookies
    • Gluten Free Pumpkin Cheesecake Brownies
    • Pumpkin Almond Muffins

    Watch the video!

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Sliced pumpkin pound cake on a platter with plates to the side.
    Print Recipe Pin Recipe

    Pumpkin Pound Cake with Cream Cheese Glaze (Gluten-free option!)

    This pumpkin cake is everything I love about fall baking. A touch of almond flour helps give this cake a moist, rich texture, and an irresistible bourbon cream cheese glaze takes it over the top! (Be sure to scroll down for the glaze recipe, which is separate.) While a 9x5-inch loaf takes about an hour to bake, you can cut the cooking time almost in half by making four mini loafs (see the notes below!). The mini cakes make for awesome gifts (you can even make them a few months ahead of time and freeze them). Serve this pound cake on its own or with a scoop of vanilla ice cream for a fabulous finale to any meal (p.s. it’s even better the next day, so go ahead and make the cake ahead!). I use Domino® Golden Sugar, which is less processed sugar with a hint of molasses flavor that works perfectly in this cake. It’s a one-to-one swap for white sugar.
    Prep Time20 mins
    Cook Time55 mins
    Total Time1 hr 15 mins
    Course: Dessert
    Cuisine: American
    Keyword: easy pumpkin cake recipe, pumpkin pound cake, pumpkin pound cake recipe
    Servings: 1 9x5-inch cake
    Author: Nicki Sizemore

    Ingredients

    Dry ingredients

    • 1 ½ cups all-purpose flour or gluten-free all-purpose flour blend
    • ½ cup (55 g) almond flour
    • ½ teaspoon baking powder
    • ½ 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
    • ¼ cup water

    For serving

    • Bourbon Cream Cheese Glaze (optional), recipe below
    • ¼ cup finely chopped toasted walnuts or pecans (optional)

    Instructions

    • Preheat the oven to 350˚Coat a 9x5-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

    Do Ahead: 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.
    Tips:
    • You can bake this cake in one 9x5-inch loaf pan or four 3x5.75-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 ¾ cup of chopped toasted pecans or walnuts into the batter in addition to sprinkling them over the top!
     
    Bourbon cream cheese glaze in stand mixer
    Print Recipe Pin Recipe

    Bourbon Cream Cheese Glaze

    The bourbon in this glaze is optional (you can omit it if you prefer), but it provides a fantastic flavor! The glaze should be loose enough to drip down over the sides of the cake. If it’s too thick, add a splash more milk. Make sure to add the confectioners sugar very slowly to prevent lumps (you can sift the sugar before you add it if you prefer.).
    Prep Time5 mins
    Total Time5 mins
    Course: Dessert
    Cuisine: American
    Keyword: cream cheese glaze, cream cheese glaze recipe, easy cream cheese glaze
    Servings: 1 9x5-inch cake
    Author: Nicki Sizemore

    Ingredients

    • 4 ounces cream cheese, softened
    • ½ 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.

    More Desserts

    • Healthy Gluten Free Apple Honey Cake (Paleo!)
    • Gluten Free Pie Recipes (+ New Class!)
    • Easy Maple Glaze (for donuts, scones, cakes and more!)
    • Easy Homemade Strawberry Sauce (and how to serve it!)

    Reader Interactions

    Comments

    1. Stephanie says

      October 02, 2022 at 9:04 am

      I followed the recipe to a tee, but the icing seemed a bit thin going on, is the case and then it hardens ?

      Reply
      • Nicki Sizemore says

        October 02, 2022 at 5:34 pm

        Hi Stephanie, the glaze should be pourable but rich in texture. It will harden slightly as it cools, but it won’t harden completely. What type of cream cheese did you use? I hope you enjoy!

        Reply
    2. Anne says

      October 01, 2020 at 3:50 pm

      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. 😉

      Reply
      • Nicki Sizemore says

        October 02, 2020 at 11:11 am

        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!

        Reply
      • Susan Schacter says

        November 17, 2020 at 2:29 pm

        4 stars
        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).

        Reply
        • Nicki Sizemore says

          November 17, 2020 at 3:52 pm

          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!

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    Meet Nicki

    Headshot of Nicki Sizemore.

    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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