The Best Pumpkin Pound Cake With Cream Cheese Filling
Fall brings out the pumpkin lovers in all of us. The warm seasonings, pumpkin flavors, and plenty of comforting ingredients are all rolled into the best pumpkin pound cake with cream cheese filling.
With its moist and tender texture, perfectly balanced spices, and delicious cream cheese filling, my Pumpkin Pound Cake is an irresistible indulgence that will leave you wanting more.
The Perfect Fall Dessert
Autumn is a season that brings with it plenty of wonderful warm flavors, and one ingredient that immediately comes to mind is pumpkin.
Pumpkin is popular in so many recipes, including pies, cakes, and lattes. Pumpkin recipes have gained immense popularity during this time of year as people seek comfort and nostalgia in the flavors they grew up with.
The aroma of freshly baked pumpkin pound cake floating through the house creates a sense of warmth and coziness, making it the perfect companion for chilly autumn evenings.
Now, down here in Florida, I don’t get much fall. I just have to pretend it’s a little cooler and cozier, but nothing stops me from eating pumpkin, not even the heat.
Ingredients For The Pumpkin Pound Cake Recipe
Cake
- Can of pumpkin purée (be sure to get the pure pumpkin puree and not pumpkin pie mix).
- Brown sugar
- Sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Pumpkin pie spice
- All-purpose flour, plus more to coat the pan
- Baking powder
Cream Cheese Filling
- Softened cream cheese
- Egg
- Powdered sugar
Glaze
- Powdered sugar
- Softened cream cheese
- Milk
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Step-By-Step Instructions
Pumpkin Pound Cake
Spray a Bundt pan with nonstick cooking spray and coat it with flour. Shake off any excess flour.
They also sell a nonstick cooking spray that has flour in it. I like to use that because it’s a little less messy, and it works great.
Get your wet and dry ingredients ready.
If you don’t have the pumpkin pie spice, you can easily use warm spices such as cinnamon, nutmeg, cloves, and ginger. I will list the amounts in the recipe card.
Start by adding the pumpkin puree, brown sugar, sugar, eggs, oil, and vanilla extract to a large mixing bowl and mix.
For this recipe, I used a stand mixer. If you don’t have one, that’s fine; you can use a large bowl and a hand mixer for the recipe.
Next, add the flour, baking powder, and pumpkin pie spice and mix well.
Pour about half of the cake into the bottom of the Bundt cake pan and set it aside.
Cream Cheese Filling
Add the egg, softened cream cheese, and powdered sugar to a mixing bowl and mix well.
The cream cheese mixture will be thinner like cake batter, and that’s what you want so you can pour it over the cake easily.
Pour the cream cheese mixture over the pumpkin cake mixture and spread it out evenly.
Pour the remainder of the pumpkin Bundt cake batter over the cream cheese mixture.
Bake in the preheated oven for about 60 minutes or until a cake tester comes out clean.
Once the cake is done baking, let it cool at room temperature for at least one hour before trying to turn it over.
Cream Cheese Glaze
For the glaze, get your powdered sugar (a.k.a. confectioners’ sugar), cream cheese, and milk measured and ready to mix.
For this recipe, I used two-percent milk, but if you want it a little more decadent, you can use heavy whipping cream, as well.
Mix the ingredients until they are creamy and smooth.
This glaze works for so many different desserts. You can drizzle it over cupcakes, cakes, coffee cakes, and more.
Once the cake cools, place a plate, cake stand, or cooling rack over the top and gently turn it over. The cake should slide right out.
Glaze the cake, and it’s ready to eat!
The Best Pumpkin Pound Cake with Cream Cheese Filling is a fantastic dessert that embodies the warm and cozy flavors of fall and has the best pumpkin flavor.
How To Store The Pumpkin Pound Cake
You can store the pound cake in an airtight container for up to a week in the refrigerator. Because of the cream cheese center, it does need to be refrigerated.
More Pumpkin Desserts
- Classic pumpkin pie – this sweet treat is perfect alongside a cup of coffee.
- Pumpkin dump cake – this is a fun recipe because you can dump it all in a slow cooker and let it bake. Add a scoop of ice cream and it’s the perfect dessert.
Can You Freeze Pumpkin Pound Cake?
Yes, you can freeze it for up to three months. Be sure to let it cool first and then wrap it up in a freezer-safe container.
Can I Make This In A Loaf Pan?
Yes, you can make this in a loaf pan, but you will need two loaf pans for the recipe. I would bake it at 350 degrees for about 30 minutes and then check with a cake tester to see if it’s done.
The Best Pumpkin Pound Cake With Cream Cheese Filling
Ingredients
Cake
- 15 ounce can pumpkin puree
- 1 cup brown sugar
- 1 cup sugar
- 4 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 2 Tablespoon pumpkin pie spice
- 2 cups flour plus more to coat the pan
- 1 ½ teaspoons baking powder
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1 egg
- ¼ cup powdered sugar
Cream Cheese Glaze
- 1 cup powdered sugar
- 2 ounces cream cheese softened
- 2 Tablespoons milk
Instructions
- Preheat the oven to 350 degrees.
- Spray a Bundt cake pan with nonstick spray and then a light coat of flour. Shake out any excess flour.
- In the bowl of a stand mixer (or a large mixing bowl), combine the pumpkin, brown sugar, sugar, eggs, oil, and vanilla and mix well.
- Next, add in the flour, pumpkin pie spice, and baking powder and mix on low speed for one minute. Stop the machine, scrape down the sides, and mix again on medium speed for another minute.
- Pour about half of the cake batter into your prepared Bundt pan.
- To make the filling: Combine the cream cheese, egg, and sugar in another bowl and mix well. Pour this mixture over the first layer of pumpkin batter in your Bundt pan.
- Pour the remaining pumpkin mixture over the cream cheese filling and spread to cover.
- Bake in the preheated oven for approximately 60 minutes or until slightly golden brown and a toothpick comes out clean.
- Allow to cool for at least an hour on a wire rack before attempting to invert and remove from the pan.
- When you're ready to glaze the cake, combine the powdered sugar, softened cream cheese, and milk in a bowl and mix well.
- Carefully cover the bundt with a plate or serving platter and invert. It should release from the pan if completely cool.
- Drizzle the glaze over the cake.
- When ready to serve, use a serrated knife to slice into pieces.
Notes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
