Irresistibly Moist Pumpkin Pound Cake with Maple Pecan Glaze: Your Ultimate Fall Dessert Recipe
There’s something truly magical about returning home, especially when it involves stepping into the kitchen with loved ones. In just under 24 hours of visiting my incredible parents, our culinary adventures reached new heights! We whipped up a comforting buffalo chicken macaroni and cheese, a spectacular breakfast scramble with my dad that perfectly started our day, and this absolutely divine **Pumpkin Pound Cake with Maple Pecan Glaze** alongside my amazing mom. Even I’m genuinely impressed with the delicious momentum we built in such a short time!
Initially, I hadn’t planned on sharing this particular recipe. After all, I had already documented a couple of other fantastic dishes during my visit. However, the overwhelming and enthusiastic response to my Instagram photo of this gorgeous pumpkin pound cake convinced me otherwise. My followers’ eager comments and DMs were clear: this recipe was too good to keep secret. So, I knew I had to spill all the delicious details!
The origin of this delightful autumn treat is quite charming. My mom, ever the resourceful home baker, stumbled upon this recipe while searching for new and exciting ways to use up that inevitable last can of pumpkin puree lingering in the pantry. Sound familiar? It’s a universal baking dilemma, and thankfully, it led us to this fantastic find! This pumpkin pound cake proved to be the perfect solution for embracing the cozy flavors of fall.
At the time, Mom was recovering from surgery, so she wasn’t quite up for much physical activity. But her spirit for baking remained undimmed! She casually mentioned, “If you get bored, we could always bake a cake…” And by “we,” she, of course, meant “me.” This was an invitation I happily accepted! Baking together has always been a cherished family tradition, and even with her limited mobility, her presence and guidance made the experience even more special. It was a wonderful way to bond and create something delicious.
With Mom directing the show from her chair, she transformed into my expert sous chef for the day. She meticulously pulled out all the necessary ingredients from her well-stocked but sometimes labyrinthine kitchen. I’m sure many of you can relate to the challenge of finding things in someone else’s kitchen, even your parents’! Her keen eye and intimate knowledge of her pantry saved me countless minutes of searching, making the baking process incredibly smooth and enjoyable.
We did have a little fun playing with the spice blend, making slight adjustments to enhance the classic pumpkin pie spice profile. A touch more cinnamon here, a whisper of cloves there – it was a true collaborative effort. The result? A perfectly balanced flavor that’s delicately spiced and truly incredibly moist. Every bite melts in your mouth, carrying the warm, inviting essence of autumn.
Now, a friendly warning for all aspiring bakers: the maple pecan glaze recipe makes a generous amount – often more than you might think you need. When faced with the delightful dilemma of whether to use it all or reluctantly toss the extra, my advice is always to let the cake swim in it! A double layer of that sweet, nutty glaze only elevates the experience, making each slice an indulgent masterpiece. Don’t hold back!
This fantastic recipe is based on an original creation by Diana Rattray at The Spruce Eats. We’ve added our personal touch to make it uniquely ours, and now, it’s a staple in our fall baking repertoire.
Why This Pumpkin Pound Cake Will Be Your New Favorite
Beyond its delicious taste, this pumpkin pound cake offers a comforting experience. The combination of rich pumpkin, warm spices, and a buttery texture makes it the quintessential fall dessert. It’s dense yet tender, with a perfect crumb that holds up beautifully, making it ideal for slicing and sharing. The vibrant orange hue, thanks to the pumpkin puree, also adds to its seasonal appeal, making it a beautiful centerpiece for any autumn gathering.
This cake is not just a dessert; it’s a celebration of cozy moments and cherished traditions. Its ease of preparation, combined with its impressive flavor, makes it a go-to recipe for both novice and experienced bakers alike. Whether you’re enjoying a slice with your morning coffee, serving it as a dessert after a festive meal, or simply treating yourself on a crisp autumn afternoon, this pumpkin pound cake delivers pure culinary bliss.
Tips for Baking the Perfect Pound Cake
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more effectively, incorporating air and creating a lighter, fluffier cake texture.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing can develop the gluten in the flour too much, leading to a tough, dry cake.
- Grease and Flour Your Bundt Pan Properly: Pound cakes can stick. Use a good quality non-stick cooking spray, or thoroughly butter and flour every crevice of your Bundt pan to ensure a clean release. A little extra care here saves a lot of frustration later.
- Accurate Measurements: Baking is a science! Use proper measuring cups and spoons, and for best results with flour, weigh it using a kitchen scale.
- Oven Temperature: Ovens can vary. Consider using an oven thermometer to ensure your oven is at the correct temperature (325°F for this recipe). Baking at the right temperature ensures even cooking and prevents burning or underbaking.
- Cooling Time: Allow the cake to cool in the pan for the recommended 15 minutes before inverting. This allows the cake to set, making it less likely to break when removed.
Variations and Serving Suggestions
While the Maple Pecan Glaze is divine, don’t hesitate to experiment! You could try a simple cream cheese frosting for an extra decadent touch, or a classic vanilla bean glaze if you prefer a lighter sweetness. If pecans aren’t your preference, walnuts or chopped candied ginger would also make excellent additions to the glaze. For an adult twist, a splash of bourbon or rum in the glaze could add a unique depth of flavor.
This **Pumpkin Pound Cake** is incredibly versatile. It’s fantastic on its own, but also pairs beautifully with a dollop of whipped cream, a scoop of vanilla bean ice cream, or even a sprinkle of toasted coconut. Serve it alongside a warm mug of spiced cider, a rich cup of coffee, or a comforting chai latte for the ultimate autumn treat. It’s also sturdy enough to pack for a picnic or take to a potluck, though it’s so good, it might not last long!
Storage Tips
To keep your **Pumpkin Pound Cake** fresh and moist, store it at room temperature in an airtight container for up to 3-4 days. If you prefer to extend its life, the cake freezes wonderfully. Wrap individual slices or the whole cake (unglazed is best for freezing, then glaze after thawing) tightly in plastic wrap, then in aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw at room temperature and apply fresh glaze if frozen unglazed.
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Pumpkin Pound Cake With Maple Pecan Glaze
Equipment
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Bundt cake pan
Ingredients
Pumpkin Pound Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cloves
- 8 oz unsalted butter softened, at room temperature
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 5 large eggs at room temperature
- 15 oz pumpkin puree not pumpkin pie filling
- 1-½ teaspoons vanilla extract
Maple Pecan Glaze
- 4 tablespoons unsalted butter
- 3 tablespoons maple syrup pure maple syrup recommended
- 3 tablespoons milk any kind
- 1 cup confectioners sugar powdered sugar
- 3 tablespoons chopped pecans finely chopped
Instructions
Pumpkin Pound Cake
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Preheat your oven to 325°F (160°C). Thoroughly spray your Bundt cake pan with cooking spray, ensuring all nooks and crannies are covered to prevent sticking.
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In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, and ground cloves. Set aside.
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In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light, fluffy, and pale in color. Beat in the large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the pumpkin puree and vanilla extract until well blended.
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Gradually add the dry ingredients to the wet ingredients, beating slowly until just combined. Increase the speed to medium and continue beating until the batter is smooth and well blended, being careful not to overmix. Pour the smooth batter evenly into the prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
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Allow the cake to cool in the pan on a wire rack for 15 minutes. This crucial step helps the cake set and prevents it from breaking when removed. After 15 minutes, carefully invert the cake onto a serving plate or cooling rack to cool completely before glazing. Once completely cool, generously drizzle with the Maple Pecan Glaze (see instructions below).
Maple Pecan Glaze
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In a small saucepan, combine the unsalted butter, pure maple syrup, and milk. Heat over medium heat, stirring occasionally, until the mixture comes to a gentle boil.
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Remove the saucepan from the heat. Whisk in the confectioners’ sugar (powdered sugar) until the glaze is smooth and free of lumps. Let the glaze cool for about 15 to 20 minutes, stirring occasionally, until it has slightly thickened to a drizzling consistency. Then, stir in the finely chopped pecans.
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Generously drizzle the prepared Maple Pecan Glaze over the completely cooled Pumpkin Pound Cake. For an extra rich coating, you can apply a second layer after the first has slightly set. Slice and serve!
Notes
Nutrition
I hope this delicious **Pumpkin Pound Cake with Maple Pecan Glaze** brings as much warmth and joy to your home as it did to ours. It’s truly a labor of love that tastes like autumn in every single bite. Don’t forget to share your baking adventures with me on Instagram!