Everyone loves a good pound cake recipe. They are so versatile. They make for a great coffee cake but can also be a great dinner dessert. This spiced pumpkin pound cake with caramel glaze makes a great fall recipe that everyone willl love.
Spiced Pumpkin Pound Cake with Caramel Glaze
This is a great Spiced Pumpkin Pound Cake With Caramel Glaze recipe! We love pumpkin this time of year and I wanted to see how many things I could actually add pumpkin to for a new twist to old recipes.
I pulled out my grandmother’s pound cake recipe (yum) and remembered how tasty the cream cheese version is (I think that was a Southern Living….though I gave credit to Paula Deen once in a blog entitled Cream Cheese Pound Cake).
So, using those two recipes as a jumping off place and after changing things a bit, I came up with my own recipe. I was not disappointed in the results.
In fact, this was absolutely one of the best pound cakes I have ever tasted (even though I do say so myself) and will be cooked for Thanksgiving this year. Now, I need to figure out how to make it gluten-free…..and I will before then.
I think the glaze is probably optional, if you wanted a more old fashioned pound cake consistency and flavor, but the glaze was really awesome too. You must try this at home!
Fortunately, my daughter needed a dessert to take with her for a weekend get-away…..so I didn’t eat but two pieces. But, I sure do wish I kept a third.
SPICED PUMPKIN POUND CAKE with CARAMEL GLAZE
1 cup butter, softened
1—8 oz pkg cream cheese, softened
2 cup sugar
1 cup brown sugar
3/4 cup pumpkin (canned)
1 tbsp vanilla
3 cups flour
1/2 tbsp baking powder
2 tsp Pumpkin Pie Spice
1/8 tsp salt
- Cream the sugars and butter.
- Add pumpkin, vanilla, and eggs.
- Cream for about 3 minutes.
- In another bowl, mix the spices and flour together.
- Slowly add to the creamed mixture.
- Heat the oven to 300 degrees.
- Bake for 1 hour and 30 minutes.
- Check it with a toothpick to make sure it is done.
CARAMEL GLAZE ICING (optional)
1/2 cup butter
1/3 cup corn syrup
1 cup brown sugar
1 cup sugar
1/2 cup full fat Half ‘n Half (or regular or whipping cream)
- Melt the butter.
- Add the corn syrup, brown sugar, and white sugar.
- Cook for a few minutes, stirring continually.
- After all the sugars are melted and the mixture is creamy, add the Half and Half….stir it in really well.
- Pour over the cake while the sauce is warm.
My cake had cooled enough to take it out of the pan but was still a little warm. I don’t know if that is important or not. I placed it in a plate that had some sides to catch some of the glaze. As the glaze cooled, it also became thicker and harder. I stored the whole thing in the refrigerator.
Hi, I’m Susan, a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive. I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love.
You have cream cheese listed twice in the ingredients for the SPICED PUMPKIN POUND CAKE with CARAMEL GLAZE recipe. Does the recipe indeed need 2 8 oz. cream cheese’s or just 1?
Cheryl » It’s a typo, sorry about that! Thanks for pointing it out!
Thank you…..can’t wait to try it….looks delicious!!
Lisa Weeder says
I noticed that the cream cheese is listed twice. I assume this is a misprint. Also, checking the cake with toothpaste doesn’t sound like such a good idea LOL
Oh my goodness! Thank you for the edits! I appreciate it very much!