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A pumpkin pound cake topped with a white glaze dripping down it on a white serving platter. One slice is missing from the cake.

Pumpkin Pound Cake

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  • Author: The BakerMama
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16-20 slices


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.


  • 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


  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla


  1. Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan. Set aside.
  2. 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.
  3. In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder and baking soda. Set aside.
  4. 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.
  5. 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).
  6. 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.