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Mansfield Magazine

Peekaboo Pumpkin Cake

Sep 23, 2013 09:41AM ● Published by Lisa Drake

Gallery: Pumpkin cake images [4 Images] Click any image to expand.

The emergence of fall always inspires us to bake with the delicious seasonal flavors of pumpkin or spice or both. We discovered this simple recipe and would like to share it with you. We hope you will cook up some of your favorite fall recipes and share them with us.

 

For the cake:
 1 (16-ounce) box pound cake mix
Orange food coloring (use yellow and add a couple of drops of red to desired shade)
Pumpkin-shaped cookie cutter
1 (14-ounce) box pumpkin bread mix

For the icing:
1 cup powdered sugar
½ tsp vanilla
1-2 tablespoons milk



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).


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


3. Prepare pound cake
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. Bake according to the directions on the box. Let cool when done.


4. Prepare icing

We used this simple time-tested powdered sugar recipe.
1 cup powdered sugar
1-2 tablespoons milk
Mix ingredients together, 1 tablespoon at a time until spreadable.

½ tsp vanilla


5. Ice cake
Remove the cooled cake from pan, spread with icing and top with 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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Food+Dining, Today, In Print recipe fall in this issue peekaboo pumpkin cake sep/oct 2013

 

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