Storm the Cassoulet

Peekaboo Pumpkin Pound Cake with Brown Butter Pecan Icing

on September 27, 2013

peekaboo-pumpkin-pound-cake-main

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)

Method:

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 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.

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.

Ice cake

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!

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