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Pumpkin Pound Cake

By Britney
Prep: 30 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 50 minutes
Servings: 15
sliced pumpkin pound cake on a cake stand so that you can see the cream cheese swirl.
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Rich, moist pumpkin pound cake with a creamy cheesecake filling and maple brown butter glaze. It's super cozy and full of fall flavor!

Equipment

  • 15-cup Bundt pan or Tube Pan
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Ingredients 

Cream Cheese Filling

  • 12 oz (340 g) Cream Cheese, (room temperature)
  • 2/3 cup (147 g) Brown Sugar
  • 2 tsp Vanilla Extract
  • 1 tbsp Maple Syrup
  • 2 tbsp Cornstarch
  • 2 tbsp Whole Milk

Pumpkin Pound Cake

  • 3 cups (375 g) All Purpose Flour
  • 1 tbsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Ground ginger
  • 1/2 tsp Allspice
  • 1/2 tsp Ground Cloves
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1/2 cup (114 g) Salted Butter, (room temperature)
  • 1/2 cup (112 ml) Vegetable Oil
  • 1 1/4 cup (275 g) Brown Sugar
  • 1/2 cup (100 g) Sugar
  • 4 large (200 g) Eggs, (room temperature)
  • 15 oz (425 g) Pumpkin Puree
  • 3 tbsp Maple Syrup
  • 1/2 cup (120 g) Sour Cream
  • 1 tbsp Vanilla Extract

Brown Butter Maple Glaze

  • 6 tbsp Salted Butter, (browned)
  • 2 tbsp Maple Syrup
  • 1 1/2 cups (180 g) Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2-4 tbsp (tbsp) Whole Milk, (depending on preferred consistency)
  • Pinch Kosher Salt

Instructions 

  • Preheat the oven to 325 degrees F. Prepare the cream cheese filling by adding cream cheese to a medium bowl. Use an electric hand mixer to mix together for about 30 seconds, until smooth, then add in the brown sugar and continue to mix until smooth. Add vanilla extract, maple syrup, cornstarch, and and milk and mix until just combined, about 20-30 seconds. Set aside. 
  • In a large bowl, whisk together the dry ingredients - all purpose flour, cinnamon, nutmeg, ground ginger, allspice, ground cloves, baking powder, baking soda, and kosher salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter, vegetable oil, brown sugar, and white sugar. Cream together on medium speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl and begin adding eggs one at a time, ensuring that each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl again, ensuring everything is combined. 
  • In a separate bowl, combine pumpkin puree, maple syrup, sour cream, and vanilla extract. Whisk everything together until combined and smooth. Add half of the flour mixture to the wet ingredients and mix until just combined, about 20 seconds, then add all of the pumpkin mixture and mix until just combined, about 20 seconds. Add the remainder of the flour and mix until combined. Scrape down the sides of the bowl once more, ensuring that the batter is smooth. 
  • Spray a 15-cup bundt pan or tube pan with nonstick baking spray. Add 1/2 of the batter to the pan. Smooth into an even layer, then add all of the cream cheese filing. Add the remainder of the cake batter on top, ensuring that all of the cream cheese is covered. Bake in the oven for 80-90 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn over onto a wire rack to cool completely. 
  • ​Once cooled, make the brown butter maple glaze. Brown butter in a skillet, then pour into a medium bowl. Pour in the maple syrup, powdered sugar, and milk. Whisk together until smooth (add more milk if the glaze is too thick). Pour on top of the cooled cake and enjoy!

Notes

  • Use all room temperature ingredients! This is crucial to the success of the recipe. With the high amount of moisture in the cake batter, it's important that all of the ingredients are room temp to ensure proper emulsification. 
  • Store in an airtight container in the refrigerator! ​This cake can sit out for about 24 hours, however, because of the cream cheese swirl, it needs to be refrigerator. Wrap in plastic wrap or store in an airtight container in the fridge to prevent it from drying out. Before serving, let it sit at room temperature for optimal texture. 

Nutrition

Calories: 588kcal, Carbohydrates: 77g, Protein: 6g, Fat: 29g, Saturated Fat: 14g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 106mg, Sodium: 475mg, Potassium: 217mg, Fiber: 2g, Sugar: 53g, Vitamin A: 5174IU, Vitamin C: 1mg, Calcium: 127mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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