Pumpkin Cream Cheese Pound Cake

$- 1 cup unsalted butter, softened - 1 cup cream cheese, softened - 2 cups granulated sugar - 4 large eggs - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - ½ teaspoon salt For the best results, use high-quality ingredients. Fresh butter and cream cheese make a big difference. Make sure your eggs are at room temperature. This helps them blend better into the batter. - Powdered sugar for dusting - Vanilla ice cream or whipped cream for serving You can add powdered sugar on top for a sweet touch. If you want to make it even better, serve it with vanilla ice cream or whipped cream. This adds a nice contrast to the pumpkin flavor. With these ingredients, you're set for a delightful baking experience. Each one plays a key role in making your Pumpkin Cream Cheese Pound Cake irresistible. - Preheat your oven to 350°F (175°C). - Grease and flour a 10-inch bundt pan. - In a large bowl, mix 1 cup of softened butter and 1 cup of softened cream cheese. Use an electric mixer on medium speed. Blend until the mix is creamy and smooth. - Gradually add in 2 cups of granulated sugar. Beat until light and fluffy, about 3 to 5 minutes. - Add 4 large eggs, one at a time. Mix well after each egg. Scrape down the bowl as needed. - In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ½ teaspoon of salt. - Gradually add the dry mix to the butter mixture, alternating with 1 cup of canned pumpkin puree. Start and end with the dry mix. Stir until just combined. - Stir in 1 teaspoon of vanilla extract. - Pour the batter into the prepared bundt pan. Smooth the top with a spatula. - Bake in the oven for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. - Let the cake cool in the pan for about 15 minutes. Then remove it and cool completely on a wire rack. - Use softened butter and cream cheese for a smooth batter. - Mix well to avoid lumps. - For best results, keep eggs and cream cheese at room temperature. - Room temperature ingredients blend easily, making a lighter cake. - Dust the cooled cake with powdered sugar for a sweet touch. - Drizzle a glaze made from powdered sugar and milk for shine. - Serve each slice with whipped cream or vanilla ice cream. - This adds flavor and makes it look special. - To prevent a sunken cake, do not overmix the batter. - Bake until a toothpick comes out clean. - For a dry texture, avoid overbaking. - Check the cake before the time is up to ensure moisture. {{image_2}} You can add a twist to your cake by mixing in chocolate chips or nuts. I love using walnuts or pecans for a crunchy bite. They add both taste and texture. You can also swap spices for new flavors. Try adding cardamom or cloves for a warm, spicy kick. Each spice brings a different taste, making each cake special. If you need a gluten-free option, almond flour works great. It gives the cake a moist texture and rich flavor. You can also make a low-sugar version. Use stevia or monk fruit sweetener instead of sugar. This way, you enjoy the cake without the extra sugar. Fall is the best time to use fresh pumpkin puree. It has a bright flavor and makes the cake even better. You can also mix in seasonal flavors like apple or maple. These flavors bring warmth to the cake. They make it perfect for fall gatherings or cozy nights. To keep your Pumpkin Cream Cheese Pound Cake fresh, store it at room temperature. Wrap it in plastic wrap or place it in an airtight container. This method keeps the cake moist and tasty for about three days. If you have leftovers, refrigerate them. Use a tight-lid container for the fridge. This way, you can enjoy the cake for up to a week without losing flavor. For longer storage, freezing is your best option. Wrap the cooled cake tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This will keep it fresh for up to three months. When you’re ready to enjoy it, thaw the cake in the fridge overnight. For the best taste, enjoy the cake within a month or two after freezing. How long does Pumpkin Cream Cheese Pound Cake last? This cake lasts up to five days at room temperature. Store it in an airtight container. It stays fresh and tasty, making it a great treat for guests or family. Can I make this recipe in advance? Yes, you can make this cake a day or two ahead. It tastes even better after the flavors meld together. Just cover it well and store it at room temperature. What should I do if my cake is too dense? If your cake is too dense, check your mixing method. Make sure you beat the butter and cream cheese until fluffy. Also, check that you measured the flour correctly. Too much flour can cause density. Can I use a different pan size? You can use a different pan size, but baking times will change. A smaller pan may need less time, while a larger one may need more. Check for doneness with a toothpick. Is it necessary to use cream cheese? Yes, cream cheese adds moisture and richness. If you skip it, the cake may turn out dry. You could try sour cream as a substitute for a similar effect. Can I substitute pumpkin puree with fresh pumpkin? Yes, you can use fresh pumpkin. Cook and puree the pumpkin until smooth. Make sure it's not too watery, or it will change the cake's texture. What can I use instead of eggs for a vegan version? You can use applesauce or mashed bananas as an egg substitute. Use 1/4 cup for each egg. Flax eggs are another option; mix one tablespoon of flaxseed meal with two and a half tablespoons of water for one egg. This blog post covered how to make a delicious Pumpkin Cream Cheese Pound Cake. We discussed key ingredients and provided simple steps for baking. I shared tips to avoid common issues and variations to explore new flavors. You can also store the cake easily for later enjoyment. Remember, baking is about fun and creativity. Enjoy the process, and don’t hesitate to try your own twists! Your cake can be a hit whether for a holiday or any day of the year.$

Pumpkin Cream Cheese Pound Cake

Indulge in the flavors of fall with this Pumpkin Delight Cream Cheese Pound Cake! This moist and delicious cake is packed with warm spices and creamy goodness, making it the perfect dessert for any occasion. With easy steps to follow, you can create a stunning treat that will wow your family and friends. Don't miss out on this delightful recipe—click through to explore and bake your own! #PumpkinCake #FallBaking #DeliciousDesserts #BakingRecipes

Print Recipe Pin Recipe

Ingredients

1 cup unsalted butter, softened

1 cup cream cheese, softened

2 cups granulated sugar

4 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup canned pumpkin puree

1 teaspoon vanilla extract

½ teaspoon salt

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.

In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer on medium speed until creamy and smooth.

Gradually add in the granulated sugar, beating until the mixture is light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the pumpkin puree. Start and end with the dry ingredients, mixing until just combined.

Finally, stir in the vanilla extract until well incorporated.

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 15 minutes, then carefully remove it and let it cool completely on a wire rack.

Prep Time, Total Time, Servings: 20 minutes | 1 hour 30 minutes | 10 servings

- Presentation Tips: Dust the cooled pound cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and a splash of milk for an elegant finish. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an added treat.