A Surprise In Every Slice!

There's a pleasant surprise baked into every slice of this fall-inspired pound cake — a pumpkin! Everyone will be asking, "How'd you do that?"

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Peekaboo pumpkin pound cake with brown butter pecan icing

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 pumpkin bread

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

Step 1

2

Bake and cut

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

Step 2

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

Step 3

3

Make pound cake

Mix up your pound cake batter according to the directions on the box. Pour 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 not to overfill the pan. Bake according to the directions on the box. Let cool when done.

Step 4

4

Prepare icing

Meanwhile, prepare the brown butter pecan icing.

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

Step 5

Remove from 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.

Step 7

5

Ice cake

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

Final

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

More food crafts

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Chocolate and gummy candy kabobs
Poison apple party dip

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Comments

Comments on "Peekaboo pumpkin pound cake"

Karen December 11, 2013 | 11:57 AM

Can this be done with something other than pumpkin cake? I was thinking of making it for the holidays using red velvet cake and a holiday cut out. One of my kids is allergic to pumpkin, but I love the idea!

Sandra December 05, 2013 | 6:38 AM

Sorry Sarah - didn't see your question until today. The frosting is best if you can make it and pour it over the cake while it's still warm. I've reheated some of this leftover frosting before and iced cookies with it, and it tastes just fine. But it wasn't the same consistency as when I made it the first time.

Sara November 27, 2013 | 1:42 PM

I'm making this for our Thanksgiving dinner tomorrow and was wondering if I could mix up the icing tonight, refrigerate it, then ice the cake tomorrow? I've never done homemade icing before and wasn't sure how well it would keep in the fridge before putting it on the cake. Thanks so much!

Sofia November 27, 2013 | 7:11 AM

I made the entire cake from scratch and though it took the entire day, it came out really good! I took the pumpkin bread out prematurely since it cooks again for an hour with the pound cake and just kept it in the freezer for almost another hour so it wouldn't fall apart while cutting the pumpkin shape out. My cookie cutter was too larger so I just adjusted it and took a little off the bottom so it still had the shape, a shame but no big deal. Some people commented on the slices floating up but if you make the effort to pack the slices tightly together so the pound bread batter can't seep between, it won't happen. Once I put it back in it actually took a little over an hour to fully cook and even though it still came out slightly doughy. The frosting is so delicious and though the entire thing is a bit too sweet for my taste, the cake was devoured in less than a week so I'd call it a success!

Sandra November 27, 2013 | 6:48 AM

Absolutely. This can be made up to three days ahead. Just keep it covered so that it stays moist.

Katrina November 27, 2013 | 5:34 AM

Could this be made a day ahead?

Sandra November 18, 2013 | 6:45 AM

Peekaboo pumpkin pound cake with brown butter pecan icing 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: Prepare pumpkin bread Mix up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more "pumpkin-y" looking (less brown). Bake and cut Bake in a 9 x 5-inch loaf pan according to directions. Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices. Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan. Make pound cake Mix up your pound cake batter according to the directions on the box. Pour 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 not to overfill the pan. Bake according to the directions on the box. Let cool when done. Prepare brown butter icing Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom. Remove from 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. Remove baked and cooled pound cake from pan and top with 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!

Mary Milne November 17, 2013 | 10:08 AM

I would like to print this, but I don't want to print 8 pages. Could you make it a printable one page. Thanks

Darlene November 17, 2013 | 7:42 AM

I have a question about the pumpkin slices. After you pour your pound cake batter over the pumpkins isn't hard to know where to cut the slices out of the loaf to be able to get a pumpkin slice each time?

Leslie November 01, 2013 | 4:18 PM

Just made this using two simple from-scratch recipes, worked out great and made two loaves! I think using different cut-outs and different flavors would be really fun I'm thinking carrot cake pumpkins, or lemon chicks for Easter! Apple-bread apples? Fruitcake Christmas trees? Zucchini clovers? Even just coloring the pound cake and doing some pound cake inception :D

Nancy October 30, 2013 | 12:11 PM

Help!! My pumpkins have floated to the top of my pound cake!! I used homemade recipes. Any thoughts?? Thanks

Sandra October 28, 2013 | 7:29 AM

I think my pumpkin bread mix was PIllsbury, and my pound cake mix was Betty Crocker. I recommend using pound cake vs. a regular cake mix because it's denser and will have fewer air bubbles.

Robyn October 27, 2013 | 11:29 PM

I am excited to try out this recipe! What brand of mix did you use for the pumpkin bread and pound cake?

DeNell October 27, 2013 | 8:34 PM

I couldn't find a pumpkin cookie cutter small enough, but I found this tutorial on making cutters from soda cans: http://www.instructables/id/10-Minute-Cookie-Cutter-from-Soda-Can/?ALLSTEPS . I was a little worried, as cans are sharp, but I managed to make a pumpkin cutter AND retain all of my fingers :) Also, I would remind everyone to make sure they bump their pans on the counter to get rid of air bubbles (I forgot, so I have some pumpkins, and some jack-o-lanterns). Thanks for the awesome idea!

Bert October 27, 2013 | 7:08 PM

Does it matter if you use regular cake mix or bread mix? I am gluten-free and I'm not sure whether they sell gluten free pound cake mix.

Sandra October 26, 2013 | 9:45 AM

Good point, Trilby. Just because I attempted this recipe idea using box mixes, doesn't mean that it can't be achieved using your favorite, from-scratch recipe. I encourage everyone to experiment at your own comfort level in the kitchen. By the way, I baked three loaves of this last fall and not one person who ate it said to me "Boy, that sure would have been better if you'd made it from scratch." The only question I got asked repeatedly was "How in the world did you make that?"

Cindy October 25, 2013 | 2:50 PM

I had the same problem as many of the bakers. My bread didn't rise up high enough to accommodate the size of my pumpkin cookie cutter. I may try to use one and a half boxes of bread mix next time, but until then I have a great pumpkin bread just waiting to be eaten. Great idea, thanks.

Emily October 18, 2013 | 12:03 PM

Unfortunately I have to agree with Brenda on this one. The pumpkin cookie cutter I have was too big for the pumpkin bread made in the loaf pan. So I switched it to a bat cookie cutter at the last minute because it wasn't as tall.... The end result looked fine but the cake itself was SO dry and tasteless...it was like cardboard. We honestly couldn't eat it so we had to throw the whole thing away . It was very time consuming so a I was a little bit bummed. I used the Betty Crocker pound cake mix found in the store and followed this recipes directions to a tee. It is SUCH a great idea though and if I try it again I may try to make a homemade pound cake or bake the pumpkin bread in a different pan. Thanks for the idea.... Just wish it tasted better!! I will try it again however!

Brenda October 13, 2013 | 2:10 PM

I just made this and am sadly disappointed. I made two separate batches; one for home and one for my husbands office. It was rather expensive and time consuming, which furthered my disappointment in the end result. The pumpkin bread part was moist and tasty. However, the outer "pound cake" was terribly dry and tasteless even though I used a leading brand mix and baked perfectly. I do not know what went wrong as I followed your directions without deviation. The icing was good, but overall the cake was a bust. Threw both of them in the trash, may as well have just thrown $30 in the trash. Not to mention most of my morning :-( At the expense, time and disappointment, I do not think I will be trying this recipe again. On the bright side, I will make the frosting again and by the cake being a flop, I saved myself a ton of calories.

Pat Gile October 12, 2013 | 5:57 PM

Forgot to mention that I make Cakepops with the scrap pumpkin bread. No waste here.

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