Peekaboo Pumpkin Pound Cake with Brown Butter Pecan Icing

By cecelia26_

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 or heavy cream
• 1 teaspoon vanilla
• 1/2 cup chopped pecans (optional)

Details

Adapted from sheknows.com

Preparation

Step 1

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 pumpkin shapes:
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. 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.
4. Prepare 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.
5. Ice cake:
Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired.