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

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.)

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.

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!

• 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

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). 

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.

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.

FAQs

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 for 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!

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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!

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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!

 

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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.