PUMPKIN BROWNIE POUND CAKE W/ BUTTER GLAZE

PUMPKIN BROWNIE POUND CAKE W/ BUTTER GLAZE image

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.

Provided by Rose Mary Mogan @cookinginillinois

Categories Cakes

Number Of Ingredients 17

Ingredients

1 box(es) pillsbury premium moist pumpkin cake mix(15 1/4 oz)
3/4 cup(s) evaporated milk
2 teaspoon(s) vanilla bean paste or extract
2/3 cup(s) vegetable oil
4 large eggs room temperature
1 box(es) pumpkin instant pie spice (3.4 oz) or use vanilla
BROWNIE BATTER MIXTURE
1 box(es) ghirardelli double chocolate brownie mix (18 oz)
2 tablespoon(s) water
1/3 cup(s) vegetable oil
2 large eggs room temperature
BUTTER GLAZE INGREDIENTS
2 cup(s) powdered sugar(confectioners sugar)
1 tablespoon(s) vanilla bean paste or extract
1 tablespoon(s) butter, softened
2-3 tablespoon(s) evaporated milk, or as desired to reach drizzle consistency
- garnish of choice, i used pecan halves, reese's peanut cups, sprinkles and pumpkin candies

Steps:

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.
This is the pan I used. Nordic Ware Anniversary Bundt Pan with a capacity of 12-15 cups.
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.
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.
Now Pour the pumpkin mixture into prepared Bundt pan.
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.
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-
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.
Drizzle glaze over cake as desired, add sprinkles if desired before glaze hardens. Garnish as desired.
Cut serve and enjoy.