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Pumpkin Pound Cake

This pumpkin pound cake from blogger From Scratch Fast is everything we love about fall baking. A touch of almond flour helps give this cake a moist, rich texture, and an irresistible bourbon cream cheese glaze takes it over the top!

  • 1 1/2 cups All-purpose flour or gluten-free blend

  • 1/2 cup Almond flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking soda
  • 3/4 teaspoon Fine sea salt
  • 3/4 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground allspice
  • 1/4 teaspoon Ground cloves
  • 1/2 cup (1 stick) Unsalted butter, softened
  • 1 1/4 cups Domino® Golden Sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 2 teaspoons Vanilla extract
  • 1/4 cup water

Bourbon Cream Cheese Glaze (optional)
  • 4 ounces cream cheese, softened

  • Domino® Powdered Sugar 1/2 cup Domino® Powdered Sugar
  • 1 teaspoon bourbon (optional)
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk, plus more as needed
  • 1/4 cup finely chopped toasted walnuts or pecans (optional)

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Prep Time: 20 minutes / Cook Time: 55 minutes / Yields: 1, 9x5 inch cake

Step 1

Preheat the oven to 350ºF. Coat a 9x5-inch loaf pan with cooking spray, then line it crosswise with parchment paper, leaving a 2-inch overhang (this will make a sling, allowing you to easily pull the cake out of the pan after it’s cooked).

Mix the dry ingredients:

Step 1

In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and cloves. Make sure to break up any lumps of almond flour.

Mix the wet ingredients and finish the batter:

Step 1

In the bowl of a stand mixer, beat the butter and Domino® Golden Sugar on medium-high speed until light and fluffy, about 1 minute. Add the eggs, one at a time. Scrape down the sides, and add the pumpkin puree, vanilla, and water. Beat on low until smooth (the batter will look curdled). Scrape the sides. Beating on low, gradually add the flour mixture. Beat until just combined. Using a rubber spatula, give the batter a stir to make sure there are no streaks of flour.

Bourbon Cream Cheese Glaze

Step 1

In a stand mixer using the paddle attachment, beat the cream cheese on medium-high speed until light and fluffy, scraping down the sides as needed.

Step 2

Increase the speed to high. Very slowly add the Domino® Powdered Sugar (if you add it too quickly, it could become lumpy). Beat until smooth. Reduce the speed to low, and add the bourbon (if using), vanilla and milk. Beat until the glaze is creamy and drizzles easily in a thick, steady stream. If the glaze is too thick to drizzle, beat in a touch more milk.

Step 3

To glaze the cake, line a baking sheet with parchment paper or foil, and place a wire rack on top. Set the cake on the rack. Generously spoon the Bourbon Cream Cheese Glaze over the cake, spreading it evenly and letting the excess drip down the sides. Sprinkle the top with chopped nuts, if you’d like. Refrigerate the cake for at least 30 minutes before serving.

Chef's Tip
  • Do Ahead. The cake tastes even better the next day! The unglazed cake can be wrapped in plastic wrap and refrigerated for up to 4 days or frozen for up to 3 months. Once glazed, the cake can be refrigerated for up to 3 days.
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Meet the Chef:

Nicki Sizemore


Nicki a trained chef, recipe developer, cookbook author, host and educator. Her mission is to help you make wholesome, delicious and gluten-free dishes from scratch, without having to spend hours in the kitchen!