It finally feels like fall, so this rich, dense Mile High Pumpkin Pound Cake was the perfect way to celebrate—baked tall and beautiful in a square tube pan and finished with a silky cream cheese glaze.
Ingredients
Cake
2 cups (4 sticks) butter, room temperature
1 (8 oz) package cream cheese, room temperature
4 cups sugar
8 large eggs, room temperature
4½ cups cake flour or White Lily all-purpose flour
1 cup canned pumpkin
1 tsp salt
1 tbsp vanilla extract
1 tbsp pumpkin spice
Cream Cheese Glaze
4 oz cream cheese (½ block), softened
2 cups powdered sugar
1–3 tbsp water (as needed)
Instructions
Preheat oven to 300°F (or 275°F convection).
Prepare an Old Country Kitchenware square tube pan by placing a square of parchment paper between the two pieces. Brush generously with pan spray or baking spray.
In a stand mixer, beat butter and sugar until pale, light, and fluffy.
Add cream cheese, pumpkin spice, ½ cup flour, salt, and vanilla. Beat until well combined, scraping the bowl as needed.
Add eggs one at a time, beating well after each addition.
Add 2 cups of flour, mixing just until incorporated.
Add pumpkin, then mix in the remaining 2 cups of flour.
Scrape down the bowl and beat for 15 more seconds to ensure everything is fully blended.
Pour batter into prepared pan and gently shake to level.
Place pan on the middle oven rack. Set a baking sheet on the rack below to catch any drips.
Bake for 2½ to 2¾ hours, or until a skewer inserted comes out clean.
Cool for 15 minutes. To unmold, place the pan over a sturdy metal can (like a bean or tomato can) and gently push down to release the outer ring. Turn cake onto a wire rack and cool completely.
Cream Cheese Glaze
Beat cream cheese, powdered sugar, and 1 tbsp water until smooth.
Add additional water, 1 teaspoon at a time, until desired consistency is reached.
Thicker glaze: add more powdered sugar
Thinner glaze: add more liquid
Slowly pour glaze over the completely cooled cake.