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

4.34 from 3 votes

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!


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


  • Preheat oven to 350°F.


  • Combine all ingredients in a stand mixer until fully incorporated. (About 5 minutes. You want to get all the lumps out) Set aside.


  • Coat a 10-inch tube pan with cooking spray.
  • 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.
  • Add eggs, 1 at a time, beating well after each addition.
  • Stir in pumpkin and vanilla.
  • Combine flour, cinnamon, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.
  • Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  • Spoon batter into prepared pan.
  • 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.
  • 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.



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

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Thoughts on baking in the Instant Pot? Any suggestions on length of time to bake when using it? Would love to make it but always short on time. Instant Pot really helps with that. Thanks in advance!

  2. This recipe looks doable for my novice skills, except can I use a hand mixer because I don’t have a standing one?

  3. Question on the pumpkin cake. I’ve got miniature fluted bundt pans. Do you think I could do this pumpkin cake in those and serve them like little individual cakes?

    1. Hi, Rhonda! I work with iambaker and am happy to help with questions. 1604 calories would be for the whole cake. If cut into 12 servings, each piece would be about 394 calories. Have a great day!

  4. Can I use Bundt pan instead of a tube pan ?
    I don’t have a tube pan .

    You say to use purée pumpkin in your video
    In the recipe it said a pumpkin filling ?
    Which one can you use ?

    1. Hi, Denise! I work with iambaker and am happy to help with questions. Yes, you can use a Bundt pan for this recipe. And, the written recipe is correct–use pumpkin pie filling (not puree). Have a great day!

  5. Made this pumpkin cake with cream cheese icing for our thanksgiving. It took double the time to cook and the cake was very heavy and even though I cooked it for nearly 3 hours it was still doughy in the middle. Such a waste of ingredients

  6. Pumpkin pie filling not only has spices in it, but it also has water and sugar in it, so how can you use pumpkin puree instead without adding more liquid and more sugar to the recipe?

  7. I double the recipe it came out perfectly fine next time I think I’m going to add some raisins and pecans just to change it up a little bit

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