PuBuCa_49917.jpg|1
PuBuCa_49917.jpg|1

Pumpkin Pound Cake with Dark Chocolate Glaze

Fill your home with the scents of fall with this Pumpkin Pound Cake with Dark Chocolate Glaze. This homemade pumpkin pound cake recipe is wonderful for serving up on Thanksgiving or as a breakfast treat one blustery Sunday morning.If you're looking for a lighter or quicker option, you can also top the pumpkin cake with a dusting of confectioners' sugar instead of the drizzled chocolate!
  • Prep25 min
  • Total Time1hr 25 min
  • Skill LevelBeginner
    Amount16 servings
Print Recipe

Ingredients

    • Cake

    • 3 cups all-purpose flour

    • 2 teaspoons baking powder

    • 1-1/2 teaspoons pumpkin pie spice

    • 1 teaspoon salt

    • 1 cup (2 sticks) butter, softened

    • 1-3/4 cups firmly-packed light brown sugar

    • 3 eggs at room temperature

    • 1 teaspoon vanilla extract

    • 1-1/4 cups canned pumpkin

    • 1/3 cup sour cream

    • Glaze

    • 1 cup powdered sugar (confectioners' sugar)

    • 1/4 cup cocoa powder

    • 2 tablespoons milk

    • 1 tablespoon corn syrup

    • Tools

    • Fluted Tube Pan, 6 Inch

    • Vegetable Pan Spray

    • 2 Large Bowls

    • Medium Bowl

    • Electric Mixer

    • Versa-Tools Universal Spatula

    • Chrome Plated Cooling Grid, 14.5 x 20 Inch

    Instructions

    Click to mark complete

    1. Preheat the oven to 325º F. Prepare the fluted tube pan lightly with vegetable pan spray.
    2. In a large bowl, stir together these dry ingredients; the flour, baking powder, pumpkin pie spice and the salt.
    3. In another large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition; beat in vanilla. Continue to beat mixture 1-2 minutes until the batter is pale in color.
    4. Add the flour mixture to butter mixture in three additions, alternating with canned pumpkin and sour cream. Mix until just combined, scraping down bottom and sides of bowl as necessary with a spatula. Pour mixture into the prepared fluted pan, smoothing the top of the batter.
    5. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a cooling grid for 10 minutes. Then remove from the pan; and cool completely on a grid or wire rack.
    6. To prepare the glaze, whisk together confectioners’ sugar, cocoa powder, milk and corn syrup in a medium bowl. When combined, drizzle over the cooled cake. Serve and enjoy!

    Notes

    How To

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