1Prepare pumpkin bread
Mix up pumpkin bread according to the directions on the box
Add food coloring to make more orange in color. (less brown)
2Bake and cut
Bake in 9x5 in. loaf pan, according to directions. Remove from oven before completely done, about 8-10 min. less the instructed. Let cool, Remove from pan and refrigerate up to 4 hours.
Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices.
3Align them down the center of a lightly greases and floured 9x5 loaf pan.
4Make Pound cake
Mix cake batter according to directions on box. Pour over pumpkin cut outs. Make sure to cover the tops of pumpkins. (You will have more pound cake batter than you will need). Try no to over fill the pan. Bake according to box. LET COOL.
Put brown sugar in a mixing bowl. in a sauce pan, melt butter and boil, stirring until it starts to brown and form dark brown fleckes on the sides and bottom.
6Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combine and creamy.
* If runny =add more sugar * If Stiff + add evaporated milk
7Icing the COOLED pound cake.
Add pecans ,if desired
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...