Pumpkin Cream Cheese Pound Cake
Pumpkin Cream Cheese Pound Cake is the perfect fall treat with layers of pumpkin spiced cake, cream cheese filling and an easy vanilla glaze
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Servings: 8
Calories: 707kcal
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
Calories: 707kcal | Carbohydrates: 80g | Protein: 6g | Fat: 43g | Saturated Fat: 30g | Cholesterol: 142mg | Sodium: 167mg | Potassium: 250mg | Fiber: 2g | Sugar: 76g | Vitamin A: 8906IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 2mg
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