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Pumpkin Dessert

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
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 1604 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 (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

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