Pumpkin Truffle Pound Cake with Browned Butter Icing

Can't decide whether you want fix a pumpkin dessert or chocolate dessert? This pumpkin truffle pound cake is rich and delicious, drizzled with browned butter icing.

Photo by Linde S.
Adapted from bettycrocker.com
Perfect autumn cake.

PREP TIME

25

minutes

TOTAL TIME

165

minutes

SERVINGS

16

servings

PREP TIME

25

minutes

TOTAL TIME

165

minutes

SERVINGS

16

servings

Adapted from bettycrocker.com

Ingredients

  • CAKE:

  • 2/3

    cup (from 14-oz can) sweetened condensed milk (not evaporated)

  • 1

    cup (6-ounces) semisweet chocolate chips

  • 3

    cups Gold Medal® all-purpose flour

  • 2

    teaspoons baking powder

  • 1

    teaspoon baking soda

  • 4

    teaspoons pumpkin pie spice

  • 1/4

    teaspoon salt

  • 1 1/2

    cups butter or margarine, softened

  • 1

    cup granulated sugar

  • 1/2

    cup packed brown sugar

  • 6

    eggs

  • 1

    cup canned pumpkin (not pumpkin pie mix)

  • ICING:

  • 1/4

    cup butter (do not use margarine)

  • 1

    cup powdered sugar

  • 1

    teaspoon vanilla

  • 1 to 2

    tablespoons milk

Directions

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour). In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat; set aside. In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside. In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick). Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top. Place cooled cake on serving plate. In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown. Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools). Let stand 1 to 2 minutes or until slightly cool; stir. Drizzle over cake.

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