pumpkin brownie pound cake w/ butter glaze

★★★★★ 1 Review
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

This quick & easy recipe is made from 2 boxes of cake & Brownie mixes. The original recipe was on a box of cake mix. I did change a few ingredients to add more flavor in my opinion. The posted recipe is my version. I used milk instead of water, I added Pumpkin Pudding mix instead of vanilla, & Vanilla Bean Paste, & I used ingredients to create a cake like brownie, & I used Ghirardelli's Brownie Mix instead of Pillsbury as suggested in the original recipe. The results was quite tasty, & I added a basic Butter glaze & topped it with pecan halves, the results were both impressive & very tasty.

serves 8-10 depending on portion size
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin brownie pound cake w/ butter glaze

  • 1 box
    pillsbury premium moist pumpkin cake mix(15 1/4 oz)
  • 3/4 c
    evaporated milk
  • 2 tsp
    vanilla bean paste or extract
  • 2/3 c
    vegetable oil
  • 4 lg
    eggs room temperature
  • 1 box
    pumpkin instant pie spice (3.4 oz) or use vanilla
  • 1 box
    ghirardelli double chocolate brownie mix (18 oz)
  • 2 Tbsp
  • 1/3 c
    vegetable oil
  • 2 lg
    eggs room temperature
  • 2 c
    powdered sugar(confectioners sugar)
  • 1 Tbsp
    vanilla bean paste or extract
  • 1 Tbsp
    butter, softened
  • 2-3 Tbsp
    evaporated milk, or as desired to reach drizzle consistency
  • garnish of choice, i used pecan halves, reese's peanut cups, sprinkles and pumpkin candies

How To Make pumpkin brownie pound cake w/ butter glaze

  • 1
    Preheat oven to 350 degrees F. Use a 12 cup Bundt pan. Spray with non stick cooking spray, NOTE: I USED BAKER'S JOY. Set aside till needed. These are the main ingredients to make the Pumpkin Mixture of the cake.
  • 2
    This is the pan I used. Nordic Ware Anniversary Bundt Pan with a capacity of 12-15 cups.
  • 3
    Using a large bowl add in the cake mix, oil, 4 eggs, pudding mix, vanilla Bean Paste & evaporated milk. Then Beat till blended together about 2 minutes. Set aside for a few minutes until you make the Brownie portion.
  • 4
    In a separate bowl add the brownie mix, 2 tablespoons of water, 1/3 cup oil, & 2 large eggs. Beat until blended together. You may want to follow directions on box for Brownies, I used 2 eggs to make it more like a cake batter rather than a brownie consistency.
  • 5
    Now Pour the pumpkin mixture into prepared Bundt pan.
  • 6
    Next pour the brownie mixture on top of the pumpkin batter. Place in a preheated 350 degree F. oven and bake for 55 minutes to 1 hour, or until toothpick inserted into center of cake comes out clean.
  • 7
    Remove from oven and allow to sit at least 10 minutes before inverting onto a wire rack to cool completely. Once completely cool place on a cake server, dust with powdered sugar, & serve or you may choose to-
  • 8
    Prepare glaze by adding the powdered sugar, softened butter, vanilla bean paste or extract in a medium size bowl, the add milk one tablespoon at a time, and whisk or beat till desired consistency is reached. Adding one tablespoon of milk at a time.
  • 9
    Drizzle glaze over cake as desired, add sprinkles if desired before glaze hardens. Garnish as desired.
  • 10
    Cut serve and enjoy.