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.

I absolutely love fall baking. I love the subtle smell of pumpkin spice and the slight crisp in the air. I love when the oven warms the whole house and you don’t need to turn on the heat. Is there anything not to love about fall? This recipe happens to one of my favorite ways to usher in fall baking. I serve this glorious Pumpkin Pound Cake with a Cream Cheese Glaze, but I have to admit, I love how this “naked” cake looks. Those deep, rich pumpkin tones with a glistening amber crust… it was hard to not just dig in!

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

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
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 (not puree)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1/2 cup (1 stick or 113g) butter, softened
  • 4 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 3/4 cup buttermilk, room temperature
  1. Preheat oven to 350°F.
  1. Combine all ingredients in a stand mixer until fully incorporated. (About 5 minutes. You want to get all the lumps out) Set aside.
  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

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

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

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  • Sue H says:

    Looks yummy! Just want to make sure – usually pumpkin cake recipes call for pumpkin puree – not the pumpkin pie mix. It’s truely the pie mix and not plain pumpkin? Want to make sure I purchase the correct ingredient!
    Thanks bunches!

    • Amanda says:

      Yes! Pumpkin Pie mix is correct!! 🙂

  • Isobel Thomas says:

    Does the pie mix come in 15 oz can as the recipe states? The photo shows a 30 oz can.

    • Amanda says:

      I used the can of 15 ounce for the recipe and only had a big can left, that is why it is the big can in the picture! The recipe is correct as written… 15 ounces! 🙂

      • Isobel says:

        Ok thanks!

  • Dana Kadel says:

    Recipe error–Buttermilk in the pound cake? Amount? It’s listed in the Glaze…Is the glaze recipe correct?

    • Amanda says:

      No error! It is listed in the glaze and the pound cake. The amount is listed right next to it. 🙂

  • Valérie says:

    I think I would eat it either way, with or without the glazz!! It looks so good 🙂
    Is it possible to make it with pumpkin purée? I live in Spain and not sure you can find Pumpkin Pie Mix.

    I love your blog btw, thanks for sharing all those nice recipes!

    • JOANN GRISWOLD says:

      add spices to the puree

      • Lynne says:

        that’s what I’m going to do since I live in the boonies and don’t have the mix.

  • Jennifer says:

    With the glaze having dairy, will the leftover glazed cake need to be refrigerated?

    • Amanda says:

      Yes, I do recommend refrigerating.

  • Connie says:

    The pumpkin mix is not available for my area. Can I use the pure and add my own spices?

    • Amanda says:


  • Elyse says:

    Can you use pumpkin pie spice instead of just cinnamon?

    • Amanda says:


  • betty jane says:

    I would probably use pumpkin puree and use all the spices that I use in pumpkin pie

  • Pattie @ Olla-Podrida says:

    I recognized the Aldi’s brands right away. Thanks for the recipe. I’m making my weekly Aldi run tomorrow.

    • Amanda says:

      They are the best!!!

  • Jane says:

    Is the buttermilk used in both the glaze and the cake? Confused………

    • Amanda says:

      Yes. 🙂

  • Rena says:

    Your recipe does not say when to add the cream cheese after heating it. When do you add it?

    • Amanda says:

      It says “add ALL ingredients”


    Have not tried this yet however shall but without the glaze. Pumpkin usually stands on its own.

    • Amanda says:

      Good idea!

  • Barbara says:

    I have many cans of pumpkin puree in my pantry, so am not about to go buy a can of pumpkin pie mix. Exactly what spices should I add and how much of each?

    • Amanda says:

      You can add 2 tsp of pumpkin spice 🙂

      • Connie says:

        Usually spices are listed on pumpkin mix I use them when I don’t have the mix. Any pan works well loaf pan cookie sheet pan reg cake pan.

  • Patahann says:

    Has anyone tried this in a bundt pan? I do not have a tube pan

    • Amanda says:

      Yes! It works!

  • Pam says:

    Hi, Is the amount of flower three cups? Shouldn’t that be 24 ounces instead of 13?
    Are you sure it will taste the same with pureed pumpkin?


    • Amanda says:

      cup of flour is about 4 1/2 ounces. 🙂 The measurements are correct.

  • Julie says:

    Oh, I wish the recipe would have said to add spices to the pumpkin puree. I didn’t realize I needed do that until after I baked the cake! (my cake is cooling and smells good!) It’s kind of confusing because there are so many brand names in the recipe so I figured pumpkin pie mix was the same as generic pumpkin puree. Hope it tastes ok because it was a lot of work! Ha Ha. Also, my glaze is really thick and gelatinous and doesn’t taste very flavorful. I don’t think I’ll use it on my cake.

    • Amanda says:

      You DONT need to add spices to the pumpkin pie mix as they are already in it. 🙂

  • Lena Peigelbeck says:

    I did not like the density of this cake. It cooked for 55 min. tested it with a tooth pick, it came out clean, however the bottom of the cake looked like it did not cook all the way. Should it look like that? I is a high cake and looked very nice. Please reply. TY

    • Amanda says:

      If you want to change the density of the cake one trick you can use is to strain the pumpkin prior to adding it to the batter. I am a huge fan of the recipe as is, but love the idea of you customizing it to fit your tastes and needs. 🙂

      • Brittany says:

        Your final picture – the cake looks really dense. Mine came out like a cake – airy and light (not that I’m complaining). Is this really a pound cake? or a cake? Thanks!

        • Amanda says:

          Not sure what the question is?

  • Marcia says:

    Purée and pie mix are not interchangeable.. Pie mix has water in it, purée does not. How do you adjust for the additional liquid?

    • Amanda says:

      Well, I am not making a pie. I made a cake. 🙂 The recipe is perfect as is.

  • Charlotte says:

    Amanda- thank you for posting this awesome recipe! I live in Colorado and it has just started to cool down so this sounds like a perfect cake for Fall! I am going to just jump right in and make it tonight—i am not going to badger you with questions about what “extra” things i should or should not add- I am not going to argue about the “weight” of a cup…..i am going to make the cake and if it does not turn out i am going to try it again and make adjustments–that is is what you do in the kitchen to learn things. thanks again!

    • Amanda says:

      lol If you need to ask questions, please do!!! I want it to be a success. 🙂

  • Ally's Sweet & Savory Eats says:

    Loving this one Amanda! It reminds me of the pumpkin cake donut with icing I had this morning from a gas station (ha! Do you have Casey’s General Store’s up in MN?) Anyway, don’t knock ’em they are fab! The moral of the story is, when I saw this recipe it reminded me of those…..but I’m sure yours is better! Love the glaze. Just shared on my blog’s FB page today!

  • Carla Parsons says:

    Since there is buttermilk and cream cheese in the glaze do you refrigerate this cake?

    • Amanda says:

      I do if it does not get eaten in the first day. 🙂

  • CC says:

    Why are people so snarky?? Try it or don’t! Questions are one thing but dang some of y’all just need to put a big chunk of cake in your pie hole! Thank you Amanda for these great ideas!!

  • Rae Gibson says:

    Has anyone tried putting the glaze on the cake while it is still warm? Might sink in and be even moister

  • Sheila says:

    How do you make buttermilk? I know it’s milk & apple cider vinegar but what’s the measurements

  • Betty Livengood says:

    Has anyone tried bread pans? I don’t have a pond cake pan. Thank you