Looking for delicious pumpkin dessert ideas to try out this fall? Then maybe you would want some pumpkin pound cake? If your answer to that is a yes then you are in for a treat because what we have here is a pumpkin pound cake recipe that is easy to follow and will surely produce a tasty pecan pumpkin spice pound cake with a cream cheese glaze.

If you’re interested in knowing more about this best pumpkin poundcake recipe then read the following:


*for the cake

  • 2 large eggs
  • 1 can or 15oz of pure pumpkin puree
  • 3 cups of all-purpose flour, spooned and leveled. Secure extra flour for the pan
  • 2 cups of light brown sugar, packed
  • 2 sticks of unsalted butter set at room temperature, with extra for pan
  • 3/4 cup of chopped toasted pecans
  • 1/2 cup of sour cream set at room temperature
  • 2 teaspoons of baking powder
  • 2 teaspoons of pumpkin pie spice
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of baking soda
  • 1 teaspoon of kosher salt

*for the glaze

  • 3 oz. of cream cheese set at room temperature
  • 1 tablespoon milk 
  • 1 teaspoon of pure vanilla extract
  • 1/2 teaspoon of kosher salt
  • Chopped toasted pecans (for garnish)



  1. The first thing you need to do to make this easy pumpkin pound cake is to preheat your oven to about 350 F.
  2. Next, butter then flour a 12-cup bundt pan, or you can use something similar such as this BakersLove – Swirl Donut Mold Baking Pan, set aside after,
  3. In a bowl, combine your pie spice, flour, baking powder, salt, and baking soda by using a regular whisk.
  4. With the use of an electric mixer, beat your brown sugar and butter together in a separate bowl until they achieve a light and fluffy mixture. This won’t take long, just 2 to 3 minutes, and then it’s good.  
  5. Add your eggs one at a time, keep beating the mixture after every addition so that the egg can be fully absorbed.
  6. Beat your sour cream pumpkin puree, and vanilla into the mixture.
  7. Add your flour and lower the speed of your mixer. Once the flour has fully disappeared into the mixture, you can add the pecans.
  8. Pour the pecan pumpkin cake batter into your prepared bundt pan and bake it in the oven for about 50 to 55 minutes. Make sure to insert a toothpick at the very center if it’s already done or not.
  9. If the pumpkin pecan bundt cake is ready, pull it out of the oven and allow it to cool in the pan for 20 minutes. Then flip it onto a wire rack so that the pumpkin poundcake can cool down completely. Transfer the cake onto a serving platter once you’re ready to add the glaze.
  10. Speaking of glaze, to make some, all you have to do is beat all of your ingredients together (except the sugar) in a bowl with the use of an electric mixer till their texture becomes smooth. Slowly add your sugar, while still beating the mixture, until it is properly incorporated.
  11. Drizzle – not pour! – the glaze over the moist pumpkin pound cake. Top with more pecans and serve!  


You’re done, it’s that simple! Believe it or not, this recipe for pumpkin pound cake will give you the best pumpkin pecan bundt cake you’ll ever have!








Source:  https://www.countryliving.com/food-drinks/a24404532/pecan-pumpkin-bundt-cake-cream-cheese-glaze-recipe/