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–+ servings
pumpkin poundcake with cream cheese frosting on cake plate

Pumpkin Poundcake with Cream Cheese Frosting

Scrumptious, moist, and oh, so pumpkiny!
5 from 9 votes
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 391 kcal

Ingredients
  

Pumpkin Pound Cake

  • 1 cup butter room temp
  • 2 cups sugar
  • 4 eggs large
  • 1 1/2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 pint pumpkin puree OR a 15 oz can
  • 3 cups unbleached flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup buttermilk

Cream Cheese Frosting

  • 8 oz homemade cream cheese
  • 4 tsp honey
  • 1/4 tsp ground cloves
  • 1/4 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 cup chopped pecans (optional)

Instructions
 

Cake

  • Cream butter and sugar.
  • Add eggs one at a time, beating after each one. Beat on high 2 ½ minutes.
  • Add vanilla, cinnamon, nutmeg, ginger, and cloves and mix.
  • Add pumpkin and beat on high for 2 minutes. While that is beating, sift dry ingredients.
  • Add the dry ingredients a little at a time until incorporated.
  • Add the buttermilk and mix. When that has been mixed in, beat on high 3 ½ minutes.
  • Butter and flour a Bundt pan.
  • Spoon the batter into the prepared pan (batter will be quite thick). Smooth the top.
  • Bake at 325°F for 1 hour and 10 minutes. While cake is baking, prepare frosting. It will need to be chilled.

  • After an hour and 10 minutes, test with a toothpick. If the pick comes out clean, remove the cake from the oven and turn it out onto a cooling rack.
  • Let the cake cool before frosting. It doesn’t have to be cold, just not still warm enough to melt the icing.

Frosting

  • In a mixer with a whisk attachment, cream cheese until fluffy.
  • Add honey a little at a time, scraping the sides of the bowl frequently.
  • Add the cloves, the cinnamon, and the vanilla and mix well.
  • Cover tightly and refrigerate until ready to frost.

Finishing

  • When the cake has cooled, and the frosting has chilled, ice the cake. Sprinkle with chopped pecans (optional).

Nutrition

Calories: 391kcalCarbohydrates: 48gProtein: 6gFat: 20gSaturated Fat: 11gTrans Fat: 1gCholesterol: 87mgSodium: 289mgPotassium: 147mgFiber: 2gSugar: 28gVitamin A: 5217IUVitamin C: 1mgCalcium: 53mgIron: 1mg
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