Spiced Pumpkin Pound Cake with Caramel Glaze Recipe

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

Cake:
1 cup butter, softened
1—8 oz pkg cream cheese, softened
2 cup sugar
1 cup brown sugar
3/4 cup pumpkin (canned)
6 eggs
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.

Enjoy!