Pumpkin Pound Cake – Almost Homemade Recipe

Pumpkin Pound Cake – Almost Homemade Recipe

(Sponsored)
pumpkin poundcake

     It is pumpkin season.  One of my favorite times of the year, and I love coming up with new recipes using pumpkin and other fall foods.  This is just one of those recipes, but it is not new.  I have been making pumpkin pound cake for a few years.  I have made it from scratch, but my favorite way is the almost homemade way!  


     To make pumpkin pound cake you will need:

  • Pound Cake Mix
  • 3/4 cup Pumpkin Puree (not pumpkin pie mix)
  • 2 Egg Whites
  • 1/2 Cup Water


     *info* I used a pound cake mix, like Betty Crockers or any brand that is on sale.  I picked mine up for less than a dollar.  It originally called for 2 full eggs, a stick of butter, and 3/4 cup water.  Eggs are for the fluff, butter is for moisture and richness, and water to make it mixable.  As long as some of the ratios stay the same you can substitute other items and mix up the flavors. 

     Start by mixing the pumpkin puree and egg whites into the pound cake mix.  Then add the water.  Make sure to mix this thoroughly.  It will be a thick mix!  

     At this point you can bake it according to the package directions.  If I remember correctly its something like bake at 350 for 50 minutes if you use a full size loaf pan.  I rarely bake this up in a loaf pan.  I like to make cupcakes, or even a bunt pan.  This looks so pretty coming out of a bunt pan.  It holds it’s shape, and makes a very pretty presentation with a little bit of icing drizzled on top.  

Mini Cake Pans from OTC

This time, instead of cupcakes or a bunt cake I chose to make mini candy corn style cakes.  I used these mini silicone birthday cake pans from Oriental Trading Company.  They are only about 2 inches and the end result is a triangle shaped cake!  I thought what better way to put them to use creating candy corn cakes.

 

 

   I used a plastic sealing bag to put the cake mix into the small pans, being sure to get it into the corners and then used a spoon to smooth it out. They baked quickly.  9 minutes to golden brown at 350.  The end result was adorable mini cakes!  The cake popped right out of the silicone pans, no sticking at all.  


     The recipe above made 12 mini cakes and 11 full sized cupcakes!  They were loved by Hubs, and the neighbors who were celebrating a birthday.    





*Disclosure* I received the mini silicone pans from Oriental Trading Company free of charge.  I was not paid for sharing them with you, or for a favorable review.  
    

Comments

  1. Those look like some really neat things to have. That cakes looks awesome. 😉

  2. Shannon Miranda :

    I love this idea! And who doesn't love pumpkin. Yummy!

  3. I will have to try this! Seriously yummy….and the mini pans takes out the hassle of cutting the cake.

  4. Oh, wow. I'm glad I stumbled upon this. I love anything pumpkin and easy. I usually make homemade things, but lately I've been partial to just dumping things in a bowl if it saves steps. You can't go wrong with cake mix. Thank you so much!

  5. Love anything pumpkin will have to try this one Thank you!

  6. i also like a semi homemade recipe. So much quicker when it is a busier than usual day. The candy corn cakes are adorable. I've never seen a better Halloween treat nor more creative. Great job!

  7. Looks really good, something I will have to try! Love Pumpkin!

  8. Yummo!! That sounds good!

  9. This sounds good! And I have a ton of pumpkin to try it on. Now where to find a gluten free pound cake mix!

  10. Yum! I love that I can convert this to dairy free. Tell Kandi that Amazon has gluten free cake mixes!