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Pumpkin Poundcake with Cinnamon Glaze

pumpkin poundcake with cinnamon glaze recipeY’all, it is finally fall.  And I could not be any happier about it.  When the weather starts to chill, the pumpkin comes out.  Pumpkin muffins, pumpkin bread, pumpkin blondies, pumpkin everything.  This pumpkin pound cake is so easy, yet so comforting, and has just enough spice.  Make this cake, pour yourself a cup of tea, and grab a good book.  Take a minute out of your crazy day to stop and enjoy my favorite time of year.

pumpkin poundcake with cinnamon glaze recipe1 cup sugar
1 cup brown sugar
1 cup vegetable oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (3.3 ounce) package vanilla pudding mix
1 (15-ounce) pumpkin puree

For the glaze:

1 cup confectioners sugar
1 teaspoon ground cinnamon
3-4 Tablespoons water

pumpkin poundcake with cinnamon glaze recipeWhisk together both sugar and vegetable oil.  Whisk in the eggs one at a time.

pumpkin poundcake with cinnamon glaze recipeIn another bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, salt and pudding mix.  Set aside.

pumpkin poundcake with cinnamon glaze recipeWhisk in the pumpkin, alternating with the flour mixture in three additions.

pumpkin poundcake with cinnamon glaze recipePour the batter into a greased Bundt pan and bake in a preheated 350 degree oven.  Bake for 60 to 65 minutes, or until a toothpick comes out clean.  Cool for 10 minutes and then turn out onto cooling rack to cool completely.

pumpkin poundcake with cinnamon glaze recipe When the cake has cooled, whisk together the powdered sugar, cinnamon, and water.  Start slowly with the water, if it too thick, add a few dropfuls until the glaze is the right consistency.  Drizzle over the cake.

pumpkin poundcake with cinnamon glaze recipe recipe adapted from Sing For Your Supper.

About Bree


Bree is the founder and writer of BakedBree.com, a recipe site that shares her love of cooking, baking, and entertaining with others. BakedBree.com launched in February of 2010 as a way to merge Bree’s love of photography with her love of food, and share both with friends and family. Currently, Bree lives in the suburbs of Washington DC with her husband and 3 children.

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  • Mara61

    This looks so good! Do you have a suggestion for the pudding though? We avoid all dyes and the pudding has dye in it.

    • Bree

      well, homemade pudding (maybe 3/4 cup or so?) or look for a dye-free version.

  • http://www.facebook.com/profile.php?id=597118979 Bree Grossman Hester

    thanks everyone, this one is so easy and so delicious. I have made it a few times and it has proven to be foolproof.

  • http://overcomingbusy.com Marci Goodwin

    That looks heavenly!! We are loving all things pumpkin right now. I’ll have to add this to the mix!

  • http://sweetbabyyams.com Rebecca

    I can’t wait to make this!!! Looks delicious!

  • Nicole Rose Dion

    She is such a fantastic cook!

  • Guest

    Love, love, love pound cake. I have a question on the pudding mix – I am assuming it is the instant variety and the four serving size box? Just want to be sure before I make this delicious cake. Thanks.

    • http://www.facebook.com/profile.php?id=597118979 Bree Grossman Hester

      yup, the little box.

  • Alison

    Gorgeous! Looks perfect for a cool October morning.

  • Pingback: Pumpkin Poundcake with Cinnamon Glaze

  • Donna

    Oh my goodness, this looks super! I would love a piece of that now with my morning coffee. :) I love all things pumpkin and I am adding this to my baking list. Thanks for sharing!