Pumpkin Pound Cake With Cinnamon Glaze

READY IN: 1hr 10mins
Recipe by the_cookie_lady

This comes from the Cooking Pleasures magazine. The glaze looks AMAZING and thick, and the pound cake is made in a bundt pan. This can be made up to 2 days ahead. I've been told you may want to use less ground ginger, also.

Top Review by Anakela

I've made this every Thanksgiving since I got the recipe-I lighten it up, but it's a winner and it keeps well in the fridge (when there is any left over!)

Ingredients Nutrition


  1. For Cake: Heat oven to 325 degrees farenheit. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
  2. In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
  3. In large bowl, beat 1 1/2 c butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
  4. Bake 1 hr and 20 minutes to 1 hr and 30 mminutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.
  5. For glaze: In large bowl, beat butter, cream cheese, vanilla, and cinnamon at low speed for 1 minute. Slowly beat in powdered sugar until smooth. Beat in cream until mixture reaches desired consistency. Pour glaze over cake; arrange nuts in a ring around the top rim of the cake. Let stand until glaze is set.

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