Pumpkin Spice Pound Cake

Posted by Rachel Schwartz on 9/1/2020 to Family

slice of iced pound cake on white plate with rest of pound cake and wine glasses in background

The weather may or may not be reflecting the change in seasons but as September rolls in, it's officially fall. This also means the start of everything pumpkin spice flavored. And this pumpkin spice pound cake is perfect for the start of autumn.

Ingredients:

Cake:

1 box pumpkin spice instant pudding
1 package cream cheese
6 eggs
4 cups flour
2 cups sugar
1-1/2 cup butter
1 cup brown sugar
1 cup 100% canned pumpkin puree
2 teaspoons vanilla extract
1-1/2 teaspoon baking powder
1/2 teaspoon salt

Frosting:

1 package cream cheese
3 cups powdered sugar
1 cup toasted and chopped nuts
1/2 cup butter
1 teaspoon vanilla extract
Heavy cream or half-n-half

Directions:

Preheat the oven to 325°F. Butter and flour an angel food pan or bundt pan.
In a medium sized bowl, add the flour, baking powder, salt, and pumpkin spice pudding and whisk together. Then set aside.
In a larger mixing bowl, cream together the butter and cream cheese using an electric mixer. Once done, add in the sugar, brown sugar, and vanilla. Beat until the mixture is light and creamy.
Add the pumpkin puree and lightly stir in until the two are just incorporated.
Then, add the eggs in one at a time, making sure to thoroughly mix after adding each one.
Gradually add the dry ingredients. Once this has been done, mix everything together using the mixer until everything has fully combined.
Pour the mix into the pan, gently tapping the pan on the counter to settle the mix and release any air pockets.
Bake for 1 hour to an hour and a half or so until a toothpick or fork can be inserted into the cake and come away clean. If needed, cover the top with a piece of foil after an hour to prevent browning.
Let the cake cool for around 15 minutes or so in the pan before removing the cake and allowing it finish cooling completely on the counter or a cooling rack.
To make the frosting, cream together cream cheese, butter, and vanilla extract until everything is fully combined. Then, gradually add the powdered sugar. To thin the frosting, add one teaspoon of heavy cream or half-n-half at a time until the frosting has reached your desired level of thinness.
Frost the cooled cake and sprinkle the nuts on top.
Serve.