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Pumpkin Pound Cake With Maple Pecan Glaze

User Rating 4.5 Star Rating (8 Reviews)


Pumpkin Pound Cake With Maple Pecan Glaze

Pumpkin Pound Cake With Maple Pecan Glaze

Photo of Pumpkin Pound Cake © Diana Rattray
Serve this great tasting pumpkin pound cake with the included maple pecan glaze or simply dust it with powdered sugar. It's a great cake for Halloween or any other fall or winter holiday gathering. Also, feel free to leave the pecans out; it's delcious with or without the nuts.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves or allspice
  • 8 ounces butter (2 sticks)
  • 1 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 5 large eggs
  • 1 can (15 ounces) solid pack pumpkin
  • 1 1/2 teaspoons vanilla
  • .
  • Maple-Pecan Glaze
  • 4 tablespoons unsalted butter
  • 3 tablespoons maple syrup
  • 3 tablespoons heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 3 tablespoons pecan pieces (finely chopped pecans), optional


Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.

In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside. In mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended. Spoon into the prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.

Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze or dust with powdered sugar before serving.

Maple Glaze:
In a small saucepan, combine the butter, maple syrup, and cream; bring to a boil. Continue to boil for 1 minute. Remove from heat and sift the confectioners' sugar into the hot mixture. Whisk until smooth. Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the finely chopped pecans, if using. Drizzle over the cooled cake.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member jbunnell5

Great pound cake recipe. I carve jack o lanterns the day before Halloween and make a bunch of puree the day after so I'm always looking for pumpkin recipes. A note on the drizzle: any time a recipe calls for heavy cream or half and half you can substitute your favorite coffee creamer. For example the three tablespoons heavy cream in the drizzle I substituted 3 tablespoons hazelnut coffee creamer.

1 out of 1 people found this helpful.

See all 8 reviews

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