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.
For the pound cake
For the icing
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.
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