This Pumpkin Cream Cheese Pound Cake is a cozy fall favorite: a moist, spiced pumpkin pound cake layered with a tangy cream cheese filling and finished with a simple vanilla glaze. It’s an excellent alternative to pumpkin pie and works well for Thanksgiving, holiday gatherings, or a quiet coffee break.
Note: Some product mentions in the original post were affiliate links. Ingredients and equipment listed below will help you make this cake without relying on those links.
When temperatures drop, the familiar flavors of pumpkin and warm spices are irresistible. This layered pound cake is rich and comforting—perfect with a cup of coffee or served as dessert after a fall meal. It pairs beautifully with roasted turkey and classic sides, or enjoyed on its own.
Ingredients
Below are the components you’ll need to make the pumpkin pound cake, the cream cheese filling, and the glaze.
- Pumpkin puree: Use canned pumpkin puree for convenience and consistent texture. Do not use pumpkin pie filling.
- Eggs: Room temperature eggs mix more easily. Four eggs go into the cake, and one is used in the cream cheese filling.
- Vegetable oil: Use a neutral-flavored oil for tender cake crumb.
- Sugars: A combination of brown sugar and granulated sugar balances sweetness and adds depth of flavor.
- Vanilla: Adds warmth and rounds out the flavors.
- All-purpose flour: Provides structure for the pound cake.
- Pumpkin pie spice: The classic spice blend gives the cake its signature fall flavor. Ground cinnamon alone also works if needed.
- Baking powder: Helps the cake rise and creates a lighter texture.
- Cream cheese: Used in the filling and a small amount in the glaze for a subtle tang.
- Glaze: Powdered sugar and milk (plus a bit of cream cheese) make a simple vanilla glaze.
How to Make Pumpkin Pound Cake with Cream Cheese Filling
This cake is straightforward to prepare. Follow these steps for a reliably delicious result—even if you’re a beginner baker.
PRO TIP: Preheat the oven to 350°F and thoroughly grease a bundt pan before you begin. Having the oven and pan ready saves time once the batter is mixed.
- Make the pumpkin batter: In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla. Beat on medium speed with an electric mixer until smooth.
- Add dry ingredients: Reduce the mixer speed and add the flour, pumpkin pie spice, and baking powder. Mix just until combined—do not overmix.
PRO TIP: Overmixing develops gluten and can make the cake dense and tough. Mix only until the ingredients are incorporated.
- Prepare the cream cheese filling: In a separate bowl, beat the softened cream cheese with one egg and 1/4 cup granulated sugar on medium speed until smooth and creamy.
- Layer the cake: Pour half of the pumpkin batter into the prepared bundt pan. Carefully spoon the cream cheese mixture over the batter in an even layer, then top with the remaining pumpkin batter.
- Bake: Bake in the preheated 350°F oven for about 60 minutes, or until a knife inserted into the pumpkin layer comes out mostly clean. The cream cheese layer may leave a small smear on the knife, but the pumpkin batter should not be wet.
PRO TIP: This is a dense cake and may take longer to finish baking. If the top browns too quickly, tent the cake loosely with foil for the remainder of baking.
- Cool: Remove the cake from the oven and let it sit in the pan for about 10 minutes. Then invert it onto a serving plate and allow it to cool completely before glazing.
- Make the glaze: Whisk together powdered sugar, a small amount of softened cream cheese, and milk until smooth. Adjust milk to reach the desired consistency.
- Glaze the cake: Drizzle the glaze over the cooled bundt cake, letting it run down the sides. Allow the glaze to set before slicing.
How to Store
Because the cake contains a cream cheese filling, store leftovers in the refrigerator. It will keep well for several days refrigerated. You can also freeze slices or the whole cake for up to three months; thaw at room temperature before serving. A chilled slice is delicious with coffee, and if you prefer it warm, take it out of the fridge about 30 minutes before serving.
Expert Tips
- Use pumpkin puree, not pumpkin pie filling: Pie filling is sweetened and spiced already and will change the recipe balance.
- Preheat the oven: Ensure the oven reaches 350°F before baking so the cake rises and bakes evenly.
- Don’t overmix: Mix only until the dry ingredients are incorporated for a tender crumb.
- Grease the pan thoroughly: Spray or grease every nook of the bundt pan so the cake releases cleanly.
FAQs
You can substitute a 1:1 gluten-free flour blend. The texture may be slightly more crumbly, but the flavor remains good—suitable for those with gluten sensitivities.
Insert a knife into the pumpkin layer; it should come out mostly clean. The cream cheese layer may leave a smear, but the pumpkin batter should not be wet.
A standard 10-inch bundt pan works well. A 9- or 11-inch bundt pan will also work; adjust baking time slightly if needed.
More Fall-Inspired Recipes
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Pumpkin Cream Cheese Pound Cake
Equipment
-
Bundt pan
Ingredients
Pumpkin Pound Cake Layer
- 15 oz pumpkin puree
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 2 Tablespoons pumpkin pie spice
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1 egg
- ¼ cup granulated sugar
Glaze
- 1 cup powdered sugar
- 2 ounces cream cheese, softened
- 3 Tablespoons milk (adjust for consistency)
Instructions
- Preheat the oven to 350°F and prepare a bundt pan with cooking spray. Set aside.
- In a large bowl, combine pumpkin puree, brown sugar, white sugar, eggs, vegetable oil, and vanilla. Beat on medium speed until smooth.
- Lower the mixer speed and add the flour, pumpkin pie spice, and baking powder. Mix just until incorporated.
- In a separate bowl, beat the softened cream cheese, egg, and ¼ cup sugar until smooth for the filling.
- Pour half of the pumpkin batter into the bundt pan, spoon the cream cheese filling over it, and top with the remaining batter.
- Bake for about 60 minutes or until the pumpkin layer is set and a knife comes out mostly clean. Cool completely before glazing.
- Mix powdered sugar, softened cream cheese, and milk to make a glaze. Adjust milk for desired consistency, then pour over the cooled cake and let set.
Nutrition
Carbohydrates: 80 g |
Protein: 6 g |
Fat: 43 g
This recipe originally appeared on Savory Experiments where the author contributed the recipe.