pumpkin brownie pound cake w/ butter glaze
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.
prep time
15 Min
cook time
1 Hr
method
Bake
yield
8-10 depending on portion size
Ingredients
- 1 box pillsbury premium moist pumpkin cake mix(15 1/4 oz)
- 3/4 cup evaporated milk
- 2 teaspoons vanilla bean paste or extract
- 2/3 cup vegetable oil
- 4 large eggs room temperature
- 1 box pumpkin instant pie spice (3.4 oz) or use vanilla
- BROWNIE BATTER MIXTURE
- 1 box ghirardelli double chocolate brownie mix (18 oz)
- 2 tablespoons water
- 1/3 cup vegetable oil
- 2 large eggs room temperature
- BUTTER GLAZE INGREDIENTS
- 2 cups powdered sugar(confectioners sugar)
- 1 tablespoon vanilla bean paste or extract
- 1 tablespoon butter, softened
- 2-3 tablespoons 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
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Step 1Preheat 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. -
Step 2This is the pan I used. Nordic Ware Anniversary Bundt Pan with a capacity of 12-15 cups.
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Step 3Using 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.
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Step 4In 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.
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Step 5Now Pour the pumpkin mixture into prepared Bundt pan.
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Step 6Next 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.
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Step 7Remove 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-
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Step 8Prepare 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.
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Step 9Drizzle glaze over cake as desired, add sprinkles if desired before glaze hardens. Garnish as desired.
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Step 10Cut serve and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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