This Pumpkin Cream Cheese Pound Cake is the perfect fall treat with flavorful layers of perfectly spiced pumpkin pound cake, tangy cream cheese filling, and a simple vanilla glaze. It's sure to be a hit for all your Fall holiday events.
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When the weather begins to get colder, nothing is more comforting than the familiar flavors of pumpkin spiced drinks and a piece of yummy pumpkin bread.
When you're craving something decadent, this layered pumpkin pound cake is perfect with a cup of coffee and great for dessert. It makes a nice change from pumpkin pie for Thanksgiving, fall dinner parties, or any other holiday.
It's perfect to enjoy after a meal of grilled whole turkey, mashed sweet potatoes, stuffing, cranberry orange sauce, and all your other winter recipe favorites!
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Ingredients
Here's a look at what you will need to make this pumpkin pound cake with cream cheese filling.
- Canned Pumpkin: I find using store-bought canned pumpkin puree works best. It's reliable and less work but you can certainly make your own pumpkin puree if you prefer. Make sure your grabbing cans of plain pumpkin puree and NOT pumpkin pie filling.
- Eggs: Start with room-temperature eggs so they mix in more easily. The eggs are mixed into the cake but one egg is also added to the filling to make it lighter and fluffier.
- Vegetable Oil: You can use any vegetable oil you prefer in baking but make sure it's neutral in flavor so it doesn't add extra flavors you don't want in the cake.
- Sugar: This pumpkin cake recipe uses brown sugar and granulated sugar to create a balanced sweetness. I also like using brown sugar with pumpkin because it adds more depth of flavor.
- Vanilla: Adds hints of natural warmth and sweetness to the cake.
- Flour: This pumpkin cake recipe uses all-purpose flour.
- Pumpkin Spice: This blend of spices works perfectly!! This recipe tastes great using only cinnamon as well but pumpkin pie spice gives it that well-rounded classic fall flavor.
- Baking Powder: For leavening and giving the cake a nice lift and texture.
- Cream Cheese: We will be using it to make the sweet cream cheese filling but also adding a bit to the vanilla icing for a bit of tanginess.
- Icing: You will need powdered sugar and milk to make the simple glaze for this cake.
How to Make Pumpkin Pound Cake with Cream Cheese Filling
If looking at this cake makes you think it's difficult, don't worry! It's actually easier than it looks and even beginner bakers can easily make it! Let’s get started!
PRO TIP: Before you start mixing, prepare your oven by preheating it to 350 degrees and spray a bundt cake with nonstick cooking spray. This way both are ready when you've got everything mixed.
Prepare your oven by preheating to 350 degrees and spray a bundt cake with nonstick cooking spray and let’s get started!
- Combine the pumpkin, eggs, sugars, and vanilla in a bowl. Use an electric mixer on medium speed to mix until it's smooth.
- Add the dry ingredients, lower the speed of the mixer, and mix just until combined.
PRO TIP: Be careful not to over-mix the batter. Over-mixing can cause the gluten to overdevelop which will result in a tough and chewy cake.
- Mix together the cream cheese, egg, and granulated sugar in a separate bowl at medium speed with an electric mixer until it's nice and smooth.
- Layer the cake into the pan. Start by pouring half the pound cake batter into the prepared pan. Carefully spoon the cream cheese layer in next, then top with the remaining batter.
- Bake for about an hour or until cooked through.
PRO TIP: This cake is dense, so don’t be surprised if it takes longer. If your cake begins to brown too quickly, you can cover it with foil toward the end of baking time.
- Remove the baked cake from the oven and cool it for 10 minutes before turning out onto a serving platter. Leave it to sit and cool completely.
- Make the glaze icing. Combine all the ingredients and mix until smooth. You can adjust the consistency by adding more or less milk.
- Pour the glaze over the top of the bundt cake, in the center of the ring, and allow the glaze to drip off the sides.
How to Store
Store leftovers in this refrigerator because it contains cream cheese which should be refrigerated. It also works to freeze it for up to three months. Allow to thaw on the counter before serving.
I love a slice of this cake cold with a hot cup of coffee, but if you want it room temperature just pull it out about 30 minutes before you plan to enjoy it.
Expert Tips
- Make sure you use canned pumpkin PUREE, not pie filling! These are not interchangeable.
- Don't skip the preheat. Giving your time plenty of time to heat means your cake will bake more evenly and within the timeframe given in the recipe.
- Don't overmix the cake batter.
- Make sure to thoroughly spray your cake pan, making sure to get in all the little crooks and crannies of the pan.
FAQs
I have experimented with making this pumpkin cream cheese pound cake using a 1/1 gluten-free flour replacement. It results in a more crumbly texture but tasted just fine. So if you have food allergies, you can still make this dessert
You will know when your pound cake is done when the top is cooked through and a knife inserted in the cake comes out mostly clean. The cream cheese layer will spread a bit on the knife but the orange pumpkin batter should not spread when the knife is removed.
This recipe uses a standard 10’ bundt pan. If you don’t have a 10’, don’t worry! You can still make this recipe in a 9 or 11-inch bundt pan and it will turn out perfectly fine.
More Fall-Inspired Recipes
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Pumpkin Cream Cheese Pound Cake
Equipment
Ingredients
Pumpkin Pound Cake Layer
- 15 oz pumpkin puree
- 1 cup brown sugar
- 1 cup sugar
- 4 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 2 Tablespoons pumpkin pie spice
- 2 cups flour
- 1 ½ teaspoon baking powder
Cream Cheese Layer
- 8 ounces cream cheese softened
- 1 egg
- ¼ cup sugar
Glaze
- 1 cup powdered sugar
- 2 ounces cream cheese softened
- 3 Tablespoons milk
Instructions
- Preheat the oven to 350 degrees and prepare a bundt pan with cooking spray. Set aside.
- In a large bowl, prepare the pound cake batter by mixing the pumpkin, brown sugar, white sugar, eggs, vegetable oil, and vanilla on medium speed with an electric mixer until smooth.
- Lower the speed and add in the flour, pumpkin pie spice and baking powder. Mix just until incorporated. Set aside.
- Prepare the filling in a separate bowl by mixing the cream cheese, egg and granulated sugar on medium speed with an electric mixer.
- Pour half of the pound cake batter into the bundt cake.
- Gently spoon the cream cheese filling layer into the pan and top with the remaining batter.
- Bake in the preheated oven for 60 minutes or until cooked through. Cool completely before glazing.
- Prepare the glaze by mixing the powdered sugar, cream cheese and milk until desired consistency is achieved. Pour over bundt cake and allow to set before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition
This recipe first appeared on Savory Experiments where I am a contributor.