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Pumpkin Spice Cream Cheese Pound Cake Recipe

Pumpkin Spice Cream Cheese Pound Cake

Course Cake, Dessert
Cuisine American
Keyword pound-cake-recipes, pumpkin-spice-cream-cheese-pound-cake
Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Cooling time 4 hours
Total Time 6 hours 10 minutes
Servings 1 cake
Author Melissa Sperka


  • 4 cup all purpose flour sifted
  • 1 3.4 oz box pumpkin spice instant pudding See Cook's note
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ cup butter (salted or unsalted) softened
  • 1 8 oz block cream cheese softened
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 2 tsp pure vanilla extract
  • 1 cup 100% canned pumpkin puree
  • 6 large eggs
  • Frosting:
  • 1 8 oz block cream cheese softened
  • ½ cup butter softened
  • 3 cups powdered sugar
  • 1 tsp pure vanilla extract
  • heavy cream or half and half for thinning
  • 1 cup toasted and chopped pecan or walnuts for garnishing optional


  • Preheat the oven to 325°F. Generously butter and flour an angel food pan or spray with baking spray. (May use a pan with or without a removable bottom.)
  • In a medium size mixing bowl, sift together the flour, pumpkin spice pudding, baking powder and salt with a whisk. Set aside.
  • In a large mixing bowl using an electric mixer, cream together butter and cream cheese on high speed for 2 minutes. Lower the speed to medium-high and add granulated sugar, brown sugar and vanilla. Beat for 2 minutes or until light and creamy.
  • Add the pumpkin whipping just until incorporated.
  • Add eggs one at a time mixing thoroughly after each addition. Stop and scrape the sides of the bowl as needed.
  • Lower the speed of the mixer and gradually add dry ingredients. After all ingredients have been added, beat on medium speed for about 1 minute or just until fully combined. Be careful not to over mix.
  • Pour the cake batter evenly into the prepared pan. If needed, bounce the cake pan on the counter to settle and release air bubbles.
  • Bake for 1 ½- 1 ¾ hours OR until a toothpick or cake tester inserted into the center comes back clean. Check at 1 hour and lay a piece of foil on top to prevent over browning, if needed.
  • Cool for 20 minutes in the pan before carefully removing to a cooling rack to cool completely.
  • May be served dusted with powdered sugar or a drizzle of caramel and a scoop of vanilla ice cream. See below for instructions to make cream cheese frosting.
  • To make the frosting: Using an electric mixer whip together cream cheese, butter and vanilla until fully combined, about 2 minutes. Lower the speed of the mixer and gradually add powered sugar. May add cream 1 Tbsp at a time to thin for drizzling. Repeat until your desired thickness is reached.
  • Frost cool cake and garnish with nuts. Store chilled.


  • If you're unable to find pumpkin spice instant pudding, add 3 tsp pumpkin pie spice and one 3.4 oz box of instant vanilla pudding to the dry ingredients, instead.
  • To toast nuts for garnishing: Spread in a single layer on a sheet pan. Roast for 6-8 minutes in a preheated 350°F oven or until fragrant. Set aside to cool.