Pumpkin Dessert

filed under: Dessert on October 5, 2016

This amazing Pumpkin Dessert is a Pumpkin Pound Cake recipe paired with a lovely Cream Cheese Glaze. While both amazing on their own, the cream cheese glaze really takes this dessert to a whole new level of amazing! If you love Pumpkin Cakes make sure you check out my Pumpkin Cheesecake and Pumpkin Waffles!

That GLAZE though!!

Pumpkin Dessert

Let’s start with that cake! It’s technically called a pound cake but doesn’t technically follow pound cake rules. The definition of a pound cake is “a rich cake containing a pound, or equal weights, of each chief ingredient, typically flour, butter, and sugar”, and this recipe does not meet that criteria. However, it does have the amazing density of flavor and texture that a pound cake does.

This takes pumpkin to a whole new level!

Cream Cheese Glaze

This glaze is totally customizable, but I do encourage you to try it as-is first. However, if you feel like your glaze is too thick, feel free to add more buttermilk to create the consistency you want. I have four options of buttermilk recipes that you could make to have on hand! If you don’t happen to have buttermilk on hand, you can use whole milk in place of buttermilk. This will create less depth of flavor and will result in a sweeter glaze.

For this recipe, I made the glaze first so that it could cool at room temperature, but I have to warn you. That’s dangerous. You will want to grab a spoon and dig in!

This takes pumpkin to a whole new level!

After adding the glaze and watching it spill beautifully over the sides of the cake, you get to cut into it. I have to admit, it was quite a moment!! The cake was still slightly warm in the center so wisps of steam escaped and made their way around the room making sure to visit every nose!

 

This takes pumpkin to a whole new level!

I hope you enjoy this beautiful Pumpkin Dessert with Cream Cheese Glaze as much as we do!

Love desserts? Check these out!

Ooey Gooey Pumpkin Cheesecake

Pumpkin Pie Cake

Piggy Pie Dessert

5 from 2 votes
pumpkin-cake-editedmccormick
Pumpkin Dessert
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

Dreamy Pumpkin Cake with the perfect Cream Cheese Glaze! This is the Pumpkin Dessert you want to make this fall!

Course: Dessert
Cuisine: American
Keyword: pumpkin dessert
Servings: 12
Calories: 394 kcal
Author: Amanda Rettke
Ingredients
Cream Cheese Glaze
  • 1 tsp. vanilla
  • 1/3 cup buttermilk, room temperature
  • 2/3 cup powdered sugar
  • 5 oz cream cheese, room temperature
Pumpkin Cake
  • 1 15-ounce can Pumpkin Pie Filling
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • ½ cup (1 stick or 113g) butter, softened
  • 4 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 3 cups all-purpose flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • ¾ cup buttermilk, room temperature
Instructions
  1. Preheat oven to 350°F.
GLAZE
  1. Combine all ingredients in a stand mixer until fully incorporated. (About 5 minutes. You want to get all the lumps out) Set aside.
PUMPKIN CAKE
  1. Coat a 10-inch tube pan with cooking spray.
  2. Place granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed for 3-5 minutes or until well blended.
  3. Add eggs, 1 at a time, beating well after each addition.
  4. Stir in pumpkin and vanilla.

  5. Combine flour, cinnamon, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.
  6. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  7. Spoon batter into prepared pan.
  8. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out mostly clean (a few crumbs are great!). Cool in pan for 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

  9. Drizzle cake with glaze. If you drizzle while the cake is warm the glaze will soak into the cake more. If you drizzle when the cake is cool, the glaze will appear thicker.

Recipe Video

Recipe Notes

I said pumpkin puree in the video - that was an error, I meant Pumpkin Pie Filling!

The difference between pumpkin puree and pumpkin pie filling is the additional spices added to the pumpkin pie filling.

If you do not have Pumpkin Pie Filling and need to use Pumpkin Puree, you will want to add extra seasoning to the recipe. 

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon ground cloves

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Edie says:

    OMG …
    Just as you said “perfection” …
    Texture -color – taste – ease of prep!
    Thank you for this fabulous recipe.

  • Heather Egbert says:

    Can you help me adjust this recipe for high altitude?
    I live in Idaho. The altitude is 6,109. It seems like I can never make a good dessert here.

  • Donna says:

    If using pumpkin puree, the following spices should be added.
    1 T ground cinnamon
    1 t ground nutmeg
    1/4 t ground ginger
    1/2 t ground cloves

    T= Tablespoon
    t= teaspoon

    Whole milk may be used instead of buttermilk. It will not be as dense.

    All of tjis information is within the article or under recipe notes.

  • JoAnne Heller says:

    Excellent love all your recipes

  • Tia says:

    Do you have a gluten free version? This looks scrumptious!

  • Carla says:

    Can you make this with sweet potatoes? Just wondering, because my husband hates pumpkin.

    • Amanda Rettke says:

      I haven’t tried it, but it could work.

  • Maggi says:

    I am terrible about modifying recipes right away but I did not do that with this recipe and I am so glad that I didn’t! It truly has the taste of pumpkin pie and the glaze is wonderful. The buttermilk gives it a slight tang that just adds level of flavor. Love it!

  • Joy says:

    My cake was spongy and tough. Where did I go wrong?