I used Paula Deen's poundcake recipe here:
http://www.foodnetwork.com/recipes/.....ipe/index.html
For vanilla poundcake: Make as is and pour into loaf pan.
For vanilla-spice pound(cup)cakes: Add cinnamon, nutmeg, ginger and allspice to taste. Pour into muffin pans and bake for 30 minutes.

Whipped cream:
1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon granulated white sugar
1/2 cup pumpkin spice topping (I used smuckers)

Mix and chill mixture for 30 minutes. Beat the mixture until stiff peaks form. Kepp refrigerated.