Peek-a-BOO Pumpkin Pound Cake

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Getting on Pinterest when you’re hungry can seriously be THE worst! I always find these adorable seasonal recipes and never have the time to actually make them! Sound familiar ladies?! Well this time, I MADE the time. With my hubby away, I’ve got oodles of time on my hands and baking is somewhat of a therapy for me. I LOVE IT! As soon as I found this recipe, I was determined to bring out my inner Betty Crocker.
And boy am I glad! No regrets y’all! It was an explosion of pumpkin deliciousness and it’s a nice conversation piece for any fall get together! Literally a surprise in every slice!

WHAT Y’ALL NEED

FOR POUND CAKE:

1 (14-ounce) box pumpkin bread mix

1 (16-ounce) box pound cake mix

Orange food coloring (I mixed red & yellow)

FOR ICING:

1 stick of butter (8 tablespoons)

3-1/2 cups powdered sugar

3 tablespoons evaporated milk

1 teaspoon vanilla

1/2 cup chopped pecans (optional)

cake 1

STEP ONE

Mix the pumpkin bread according to the directions on the box. Add food coloring to create more of an orange or “pumpkin” look. We don’t want a brown pumpkin!

STEP TWO

Bake according to directions in a 9 x 5 loaf pan. Remove from oven before completely done, about 10 minutes before suggested baking time. Let cool, remove from pan and place in freezer for two hours.

STEP THREE

Cut cold pumpkin bread into large slices. Use pumpkin cookie cutter to create pumpkin shapes out of the bread.

cake 2

STEP FOUR

Align cut out pumpkin bread shapes down the center of a lightly greased and floured 9 x 5 loaf pan.

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STEP FIVE

Mix the pound cake according to the directions on the box. Pour mix over aligned pumpkin shapes in loaf pan making sure to cover the pumpkin shapes. You may have more pound cake mix than you need. Don’t overfill the pan. Bake according to directions on the box. Let cool completely when done.

STEP SIX

Prepare brown butter pecan icing. Put powdered sugar in a mixing bowl. In a saucepan, melt and boil, stirring until it starts to brown.

STEP SEVEN

Remove browned butter from heat. Pour butter over powdered sugar and add evaporated milk and vanilla. Stir until combined and creamy. Add more evaporated milk if the icing seems stiff.

STEP EIGHT

Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans if you desire.

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CUT INTO SLICES & ENJOY!

What fall recipes are your must haves?

– BRANDI –

Recipe originally from Just A Pinch Recipes

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