Pumpkin Pound Cake with Maple-Pecan Glaze: Moist Fall Treat

There’s nothing quite like the warm, spiced aroma of a freshly baked Pumpkin Pound Cake with Maple-Pecan Glaze filling your kitchen on a crisp autumn morning. I’ll never forget the first time I attempted this recipe five years ago – I was so excited about creating the perfect fall cake that I completely overlooked the importance of room temperature ingredients. Let’s just say my first attempt was more brick than cake! However, after countless batches and numerous delicious experiments, I’ve perfected what I believe is the ultimate autumn recipe, capturing everything magical about the season. The dense, moist crumb, paired with a sweet, nutty glaze, creates a dessert that has become my family’s most requested treat every October.

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Recipe Information

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Servings: 12 slices
• Estimated Calories: 385 per slice

Essential Ingredients for Perfect Pumpkin Pound Cake with Maple-Pecan Glaze

Now, let’s talk about what makes this Pumpkin Pound Cake with Maple-Pecan Glaze absolutely irresistible. I’ve learned through years of testing that quality ingredients truly make all the difference here.

• For the cake, you’ll need a full cup of pumpkin puree – and please, use the real stuff, not pumpkin pie filling! I made that mistake once and ended up with an overly sweet, spiced mess. Pure pumpkin puree gives you complete control over your flavors. I always keep a few cans on hand starting in September because this recipe has become such a regular in my kitchen rotation.
• The butter situation is crucial – you’ll want it at room temperature, which usually takes about two hours if you’re like me and forget to take it out earlier. I’ve found that properly creamed butter creates that perfect moist & sweet texture we’re after. Don’t try to rush this with the microwave; I learned that lesson the hard way when I ended up with melted butter instead!
• Your spice blend includes cinnamon, nutmeg, ginger, and just a pinch of cloves. I like to buy whole nutmeg and grate it fresh – the difference in flavor is incredible. Nonna Rosa always said that pre-ground spices lose their magic after six months, and she was absolutely right.
• For the maple-pecan glaze, real maple syrup is non-negotiable. I know it’s pricier than the imitation stuff, but trust me on this one – it’s what transforms this from a good cake to a spectacular fall cake. The pecans should be toasted lightly before chopping. This step takes just five minutes but adds such depth to the final flavor.

For another delicious fall dessert recipe, try our Vegan Pumpkin Bread

Step-by-Step Pumpkin Pound Cake with Maple-Pecan Glaze Recipe

Here’s where the magic happens, and I promise you, it’s easier than it looks! I’ve walked hundreds of students through this process, and once you understand the rhythm, you’ll bake a pound cake like a pro.

• Start by preheating your oven to 325°F. I always bake pound cakes at a lower temperature – it prevents that dreaded dome top and ensures even baking throughout. Grease and flour a 10-inch bundt pan thoroughly. I like to use baking spray with flour because it gets into all those intricate bundt pan grooves perfectly.
• In a large bowl, cream together one cup of softened butter with one and a half cups of granulated sugar until it’s light and fluffy – this usually takes me about four minutes with my stand mixer. You’ll know it’s ready when the mixture looks almost white and has increased in volume significantly.
• Add your eggs one at a time, beating well after each addition. This is where patience pays off! I used to dump all four eggs in at once and wondered why my batter looked curdled. Taking your time here ensures a smooth, cohesive batter that will give you that perfect pound cake texture.
• Now for the pumpkin puree – fold it in gently along with two teaspoons of vanilla extract. The batter might look a bit strange at this point, but don’t worry! Mine always looks slightly separated, and that’s completely normal.
• In a separate bowl, whisk together your dry ingredients: three cups of all-purpose flour, one teaspoon each of cinnamon and baking powder, half a teaspoon each of salt, nutmeg, and ginger, and just a quarter teaspoon of ground cloves.
• Here’s the crucial part – alternately add the dry ingredients and one cup of whole milk to your butter mixture, beginning and ending with the flour mixture. Mix just until combined after each addition. Overmixing is the enemy of tender pound cake, and I’ve made that mistake more times than I care to admit!
• Pour the batter into your prepared bundt pan, spreading it evenly. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should spring back lightly when touched.
• Let the cake cool in the pan for 15 minutes – I know it’s tempting to turn it out immediately, but this cooling time prevents breaking. After 15 minutes, turn it out onto a wire rack to cool completely before glazing.

For another delicious fall dessert recipe, try our Vegan Pumpkin Coffee Cake

Pro Tips for Pumpkin Pound Cake with Maple-Pecan Glaze Success

After years of perfecting this recipe, I’ve discovered some game-changing tricks that separate good bakers from great ones. First, always measure your pumpkin puree after opening the can and stirring it well. Canned pumpkin can separate, and those watery bits can throw off your batter consistency.

Here’s something I wish someone had told me when I was starting – the secret to an incredibly moist & sweet pound cake is in the mixing method. When you’re creaming butter and sugar, don’t rush it. I set a timer for four full minutes and let my mixer do its work. This creates tiny air pockets that give you that perfect tender crumb.

Temperature is everything with pound cakes. I always use an oven thermometer because I learned the hard way that oven temperatures can be wildly inaccurate. My old oven ran 25 degrees hot, which explained why my early attempts always came out dry and overbaked!

For the maple-pecan glaze, timing is crucial. You want the cake to be completely cool but not cold from the refrigerator. I usually make my glaze while the cake is cooling – it takes about 10 minutes to prepare, and the timing works out perfectly.

When toasting pecans for the glaze, spread them on a baking sheet and toast at 350°F for 5-7 minutes. You’ll smell that nutty aroma when they’re ready – don’t walk away during this step because they go from perfectly toasted to burnt in seconds!

I like to drizzle the glaze in stages. First, I do a light coating and let it set for about 5 minutes, then add the final layer with the chopped pecans. This creates beautiful layers and prevents the nuts from sliding off.

For another delicious fall dessert recipe, try our Mini Chocolate-Salted Caramel Cookies

Variations and Customizations for Pumpkin Pound Cake with Maple-Pecan Glaze

One of my favorite things about this Pumpkin Pound Cake with Maple-Pecan Glaze is how adaptable it is to different tastes and dietary needs. Over the years, I’ve developed several variations that my customers absolutely love.

For a lighter version, I sometimes substitute half the butter with Greek yogurt. The cake stays beautifully moist, and you’d never guess it’s slightly healthier. Just make sure your yogurt is at room temperature too – cold dairy can cause your batter to seize up.

My daughter Emma loves it when I add mini chocolate chips to the batter – about three-quarters of a cup folded in at the very end. It turns this into a chocolate-pumpkin delight that appeals to kids and adults alike. I call it my “gateway pumpkin cake” for people who think they don’t like pumpkin desserts!

For those avoiding gluten, I’ve successfully made this using a cup-for-cup gluten-free flour blend. The key is adding an extra quarter teaspoon of xanthan gum if your blend doesn’t already include it. The texture is virtually identical to the original.

The glaze offers endless possibilities too. Sometimes I substitute the maple syrup with brown butter and powdered sugar for a more traditional pound cake finish. Or, during the holidays, I add a splash of bourbon to the maple glaze – trust me, it’s incredible with coffee!

If pecans aren’t your thing, toasted walnuts or even candied ginger pieces make wonderful substitutions. I’ve also made it with toasted coconut flakes for a tropical twist that sounds strange but works beautifully with the pumpkin spices.

Storing and Serving Your Pumpkin Pound Cake with Maple-Pecan Glaze

This fall cake actually improves with a day or two of rest – the flavors meld together beautifully, and the crumb becomes even more tender. I store mine covered with plastic wrap at room temperature for up to five days. The glaze might soften slightly, but it still tastes incredible.

For longer storage, this cake freezes wonderfully for up to three months. I wrap individual slices in plastic wrap and then place them in a freezer bag. When you’re ready to serve, just thaw at room temperature for about an hour. The texture remains perfectly moist & sweet even after freezing.

I love serving this with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. The contrast between the warm spices and cool cream is absolutely divine. For special occasions, I sometimes serve it with a drizzle of caramel sauce alongside the maple glaze – it’s pure autumn indulgence!

This cake is perfect for everything from casual coffee dates to Thanksgiving dinner. I’ve brought it to countless potlucks and dinner parties, and it never fails to disappear quickly. The presentation is beautiful enough for the company, but the preparation is simple enough for a weeknight treat.

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More Fall Pound Cake Recipes

• Pumpkin Chocolate Chip Oatmeal Bars
• Pumpkin Pie Bars
• Pumpkin Cream Cheese Roll
• No-bake Layered Pumpkin Cheesecake

Frequently Asked Questions

Can I make this Pumpkin Pound Cake with Maple-Pecan Glaze ahead of time? Absolutely! This cake actually tastes better after sitting for a day. I make it up to three days ahead for parties. Just store it covered at room temperature and add the glaze the day you plan to serve it for the best presentation.

Why did my pound cake turn out dense instead of tender? The most common culprit is overmixing once you add the flour. I mix just until the ingredients are barely combined – a few flour streaks are better than an overmixed, tough cake. Also, make sure your butter is properly softened, not melted or too cold.

Can I substitute the pumpkin puree with fresh pumpkin? You can, but you’ll need to roast and puree your own pumpkin first, then strain out excess moisture. I’ve done this when I have fresh sugar pumpkins from the farmer’s market, but canned pumpkin is actually more consistent and convenient for baking a pound cake.

How do I know when my pound cake is done baking? I use the toothpick test – it should come out with just a few moist crumbs attached. If it comes out completely clean, your cake might be slightly overbaked. Also, the top should spring back lightly when touched, and the edges should just start pulling away from the pan sides.

Can I make this without the maple-pecan glaze? Of course! The cake is delicious on its own – I sometimes dust it with powdered sugar instead. But I have to say that the maple-pecan glaze really makes this fall cake special. It’s what gets the most compliments from my customers.

What’s the best way to get clean bundt cake slices? Use a sharp serrated knife and clean it between cuts. I also like to refrigerate the glazed cake for about 30 minutes before slicing – it helps the glaze set and creates cleaner cuts. A thin offset spatula helps lift the slices cleanly from the serving plate.

Conclusion

This Pumpkin Pound Cake with Maple-Pecan Glaze has become so much more than just a recipe in my kitchen – it’s become a tradition that marks the beginning of my favorite baking season. Every year when I smell those first hints of cinnamon and nutmeg in the air, I know it’s time to break out this recipe again. The combination of that perfectly moist & sweet crumb with the rich maple-pecan glaze creates something truly special that brings people together around the table.

Whether you’re an experienced baker or just starting your autumn baking journey, I promise this recipe will become one of your go-to fall cake favorites. Trust me, after one slice, your family will be requesting this every October just like mine does!