Pumpkin Pound Cake with Cream Cheese Glaze

Ingredients

Cream Cheese Glaze
1 tsp. vanilla
1/3 c buttermilk, room temperature
2/3 c powdered sugar
5 oz cream cheese, room temperature

Pumpkin Pound Cake
1 (15-ounce) can Pumpkin Pie Mix
3/4 c granulated sugar
3/4 c brown sugar, packed
1/2 c butter, softened
4 large eggs, room temperature
1 tsp. vanilla extract
3 c all-purpose Flour (about 13 1/2 ounces)
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
3/4 c buttermilk, room temperature

Instructions

Preheat oven to 350°.
To prepare glaze, combine all ingredients in a stand mixer until fully incorporated. (About 5 minutes. You want to get all the lumps out) Set aside.
To prepare the cake, coat a 10-inch tube pan with cooking spray.
Place granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed for 3-5 minutes or until well blended.
Add eggs, 1 at a time, beating well after each addition.
Beat in pumpkin and vanilla.
Combine flour, cinnamon, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan.
Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
Drizzle cake with glaze.

From: 12tomatoes