Description
A fall favorite and the star of your Thanksgiving dessert table! This perfectly spiced Pumpkin Pound Cake is moist and topped with the most deliciously sweet glaze.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla
- 1 (15 ounce) can pure pumpkin
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, beating until each one is well incorporated. Add vanilla and pumpkin and beat on low speed until just incorporated.
- In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder and baking soda. Set aside.
- Gradually add flour mixture to the butter mixture, beating at low speed until just blended after each addition. Spoon the batter into the prepared bundt pan.
- Bake for 60-65 minutes or until a long wooden pick or knife inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes before inverting onto the wire rack to cool completely (about 2 hours).
- Once the cake is cooled, make the glaze: In a medium mixing bowl, whisk together the powdered sugar, 1 tablespoon milk and vanilla until icing is smooth, thick and of drizzling consistency. If glaze is too thick, add a little more milk. If glaze is too thin, add a little more powdered sugar. Immediately drizzle glaze over the top of the cooled cake.