I cannot get over my obsession with Pumpkin Spice this year. If that is wrong, I just don't want to be right. Yesterday was your perfect Fall day--leaves blowing around, a slight chill in the air, and some overcast weather. It was perfect for baking. This Pumpkin Spice Pound Cake with Brown Sugar Glaze hit the spot and quickly became a favorite fall dessert. I definitely have plans to make it for Thanksgiving since it's a fun twist on a traditional holiday dessert! I hope you enjoy!
Ingredients
for the cake
- Baker's Joy cooking spray (or you could use cooking spray and some flour to prep your pan)
- 1 can pumpkin (15 oz)
- 3/4 cup sugar
- 3/4 cup brown sugar (packed)
- 1/2 cup butter at room temperature
- 4 eggs at room temperature
- 1 teaspoon of vanilla
- 3 cups of all purpose flour
- 1 1/2 teaspoons of pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups milk (I used skim)
for the glaze
- 6 tablespoons unsalted butter
- 1/2 cup brown sugar (packed)
- 2 tablespoons cream
- 1 tablespoon vanilla
- 1/2 teaspoon salt
Directions
for the cake
- Preheat oven to 350 degrees Fahrenheit
- Prepare the cake pan with Baker's Joy or cooking spray and flour
- Combine both types of sugar and butter in mixer, beating until well blended
- Add eggs 1 at a time, blending them well after each one
- Add in pumpkin and vanilla, beating mixture until combined
- Combine dry ingredients in a bowl and mix together well
- Add dry ingredient mixture and milk to sugar mixture, alternating until all is combined (tip, begin and end with the flour mixture)
- Add batter to cake pan and bake for 55 minutes or until wooden pick comes out clean
- Remove from pan and let cool completely on a wire rack
for the glaze
- Heat butter and sugar in a saucepan over medium heat, stirring until sugar dissolves
- Add cream, vanilla, and salt and bring to a boil while still stirring
- Remove from heat and let cool until thickened
- Drizzle over cake and enjoy!

Linking with Biana, Katie, Linda, Erin and Ashley