This Clever Peek-A-Boo Pumpkin Pound Cake May Just Be the Perfect Fall Dessert
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. Enter this absolutely delightful pumpkin pound cake that’s about to become your new seasonal obsession.
What makes this treat truly special isn’t just that it’s rich and buttery, but it’s the charming little surprise waiting inside. When you slice into this seemingly ordinary pound cake, you’ll be greeted with a pumpkin-shaped treat. Nestled in the center is a secret pumpkin, and don’t worry, you don’t need to be a pro baker to pull this off. If you can use a cookie cutter, you can make this simple yet impressive cake. Let’s dig into the recipe, shall we?
Peekaboo pumpkin pound cake with brown butter pecan icing recipe
Ingredients:
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)
Directions:
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.
Next up: Make the pound cake
Originally published November 2012. Updated August 2017.
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.
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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!