Lately I've been seeing all these adorable cakes with pictures in them. They look like a regular pound cake then whenever they are cut open there is a shape of some type in another color inside. Since my family was coming to visit I thought it would be fun to try and make one of these.
I looked through my cookie cutters and decided on making a pumpkin since it's fall and I had a pumpkin cookie cutter. The cake was easier to make then I thought it would be. The only difficulty I had was cutting out the pumpkin shape because the stems kept getting cut off. Otherwise this is a cake that almost anyone could make.
It turned out super cute and everyone was impressed with the pumpkin in the middle of the pound cake. I'm going to try this cake again with a Christmas shape in it for the holidays. You can really use any flavor of cakes and any shape inside depending on the occasion which is why I'm sharing it for this week's 12 Weeks of Christmas Treats hosted by Meal Planning Magic.
Pumpkin Peekaboo Cake (adapted from She Knows Food & Recipes)
1 box pumpkin bread mix
1 box pound cake mix
(All ingredients to make the bread and cake)
Orange food coloring
1. Mix the pumpkin bread according to the package directions. Add in a few drops of orange food coloring and mix well.
2. Bake the bread in a 9 x 5 loaf pan. Bake according to the package directions, pulling the bread out of the oven 5 minutes earlier then the directions state.
3. Allow the bread to cool completely. Remove from the loaf pan and refrigerate for 2 hours.
4. Take the cold pumpkin bread out of the refrigerator, cut into large slices, and cut into pumpkin shapes.
5. Place the pumpkin shapes in the middle of a 9 x 5 loaf pan.
6. Mix the pound cake mix according to the package directions. Pour over top of the pumpkins in the loaf pan, making sure to completely cover the pumpkins.
7. Bake the pound cake according to the package directions. Cool complete and remove from pan.
8. Cut into slices and enjoy.
It turned out super cute and everyone was impressed with the pumpkin in the middle of the pound cake. I'm going to try this cake again with a Christmas shape in it for the holidays. You can really use any flavor of cakes and any shape inside depending on the occasion which is why I'm sharing it for this week's 12 Weeks of Christmas Treats hosted by Meal Planning Magic.
Pumpkin Peekaboo Cake (adapted from She Knows Food & Recipes)
1 box pumpkin bread mix
1 box pound cake mix
(All ingredients to make the bread and cake)
Orange food coloring
1. Mix the pumpkin bread according to the package directions. Add in a few drops of orange food coloring and mix well.
2. Bake the bread in a 9 x 5 loaf pan. Bake according to the package directions, pulling the bread out of the oven 5 minutes earlier then the directions state.
3. Allow the bread to cool completely. Remove from the loaf pan and refrigerate for 2 hours.
4. Take the cold pumpkin bread out of the refrigerator, cut into large slices, and cut into pumpkin shapes.
5. Place the pumpkin shapes in the middle of a 9 x 5 loaf pan.
6. Mix the pound cake mix according to the package directions. Pour over top of the pumpkins in the loaf pan, making sure to completely cover the pumpkins.
7. Bake the pound cake according to the package directions. Cool complete and remove from pan.
8. Cut into slices and enjoy.
It turned out super cute and everyone was impressed with the pumpkin in the middle of the pound cake. I'm going to try this cake again with a Christmas shape in it for the holidays. You can really use any flavor of cakes and any shape inside depending on the occasion which is why I'm sharing it for this week's 12 Weeks of Christmas Treats hosted by Meal Planning Magic.
Pumpkin Peekaboo Cake (adapted from She Knows Food & Recipes)
1 box pumpkin bread mix
1 box pound cake mix
(All ingredients to make the bread and cake)
Orange food coloring
1. Mix the pumpkin bread according to the package directions. Add in a few drops of orange food coloring and mix well.
2. Bake the bread in a 9 x 5 loaf pan. Bake according to the package directions, pulling the bread out of the oven 5 minutes earlier then the directions state.
3. Allow the bread to cool completely. Remove from the loaf pan and refrigerate for 2 hours.
4. Take the cold pumpkin bread out of the refrigerator, cut into large slices, and cut into pumpkin shapes.
5. Place the pumpkin shapes in the middle of a 9 x 5 loaf pan.
6. Mix the pound cake mix according to the package directions. Pour over top of the pumpkins in the loaf pan, making sure to completely cover the pumpkins.
7. Bake the pound cake according to the package directions. Cool complete and remove from pan.
8. Cut into slices and enjoy.
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