Semi-Homemade Pumpkin Pound Cake
First, please accept my apologies for no pictures. I made this at the last minute for a pot luck at my office and didn't even think to grab the camera. Or even the Blackberry to get a crappy phone photo. And it all got eaten pretty quickly, so I can't even try to get one now.
So, need a last minute dessert that tastes great and is super easy? This is for you. You get a nice, mild pound cake that is very moist and has a subtle pumpkin flavor.
Ingredients
Serves about 12
1 box pound cake mix
8 oz pumpkin puree
1/3 cup water
1 egg
1 tsp ground cinnamon
1/4 tsp each ground ginger and cloves
1 tsp vanilla extract (I used vanilla paste)
Preheat oven to 350F.
Follow the directions for mixing on the pound cake mix box.
Generously grease (I use cooking spray) a 9X5 loaf pan (or whatever size pan you have. If your pan is smaller, you will need to adjust the cooking time). Pour batter, it will be thick, into the pan.
Bake for about 50-60 minutes - or until a toothpick inserted into the middle comes out dry. Cool in the pan for 10 minutes and then remove the loaf from the pan to a cooling rack and allow to cool completely.
So, need a last minute dessert that tastes great and is super easy? This is for you. You get a nice, mild pound cake that is very moist and has a subtle pumpkin flavor.
Ingredients
Serves about 12
1 box pound cake mix
8 oz pumpkin puree
1/3 cup water
1 egg
1 tsp ground cinnamon
1/4 tsp each ground ginger and cloves
1 tsp vanilla extract (I used vanilla paste)
Preheat oven to 350F.
Follow the directions for mixing on the pound cake mix box.
Generously grease (I use cooking spray) a 9X5 loaf pan (or whatever size pan you have. If your pan is smaller, you will need to adjust the cooking time). Pour batter, it will be thick, into the pan.
Bake for about 50-60 minutes - or until a toothpick inserted into the middle comes out dry. Cool in the pan for 10 minutes and then remove the loaf from the pan to a cooling rack and allow to cool completely.
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