This Clever Pumpkin Pound Cake Recipe Is Almost Too Cute to Eat

Forget the pumpkin coffee — we're all about homemade pumpkin pound cake this year.

By Sandra Denneler, Sheknows

Forget the pumpkin coffee — we're all about homemade pumpkin pound cake this year.

Pumpkin in the morning, pumpkin in the evening, pumpkin at suppertime. Yup, that's the tune we're singing as we round the final corner of summer into fall. Call it basic if you want, but there's nothing better than pumpkin flavor — and this super-cute pound cake is no exception.
And peekaboo pumpkin pound cake isn't nearly as hard to make as you might think.

Peekaboo pumpkin pound cake with brown butter pecan icing recipe


For the pound cake
  • 1 (14-ounce) box pumpkin bread mix
  • 1 (16-ounce) box pound cake mix
  • Orange food coloring
For the icing
  • 8 tablespoons (1 stick) butter
  • 3-1/2 cups powdered sugar
  • 3 tablespoons evaporated milk
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans (optional)


1. Prepare the pumpkin bread

Mix up the pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more "pumpkin-y" looking (less brown).

2. Bake and cut

Bake in a 9 x 5-inch loaf pan according to the directions. Remove from the oven before completely done, about 8 – 10 minutes less than instructed. Let cool, remove from the pan, and refrigerate for up to 4 hours. Cut the cold pumpkin bread into large slices. Cut out pumpkin shapes from the slices.

Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.

3. Make the pound cake

Mix up your pound cake batter according to the directions on the box. Pour the batter over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try to not overfill the pan. Bake according to the directions on the box. Let cool when done.

4. Prepare the icing

Meanwhile, prepare the brown butter pecan icing.

Pour the powdered sugar into a mixing bowl. In a saucepan, melt the butter, and boil, stirring until it starts to brown and form dark flecks on the sides and bottom.

Remove from the heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny, or more evaporated milk if it seems too stiff.


5. Ice the cake

Remove the baked and cooled pound cake from the pan, and top with the brown butter icing. Add chopped pecans, if desired.

Cut into slices, and delight your guests with the pumpkin-shaped surprise that peeks out from inside!

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Cake Magazine: This Clever Pumpkin Pound Cake Recipe Is Almost Too Cute to Eat
This Clever Pumpkin Pound Cake Recipe Is Almost Too Cute to Eat
Forget the pumpkin coffee — we're all about homemade pumpkin pound cake this year.
Cake Magazine
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