I love pound cake, specifically Sara Lee Pound Cake. My wife introduced it to me a while ago and it’s the perfect dessert especially in a pinch. 10 seconds and bam, dessert done. While at Kroger last weekend, I picked up two pound cakes and decided to make something a little different.
Now don’t get me wrong, pound cake by itself is simply….well delectable. But we are quickly racing to fall and so I thought, let’s make this pound cake even better! Then it hit me: Pound Cake Pumpkin Muffins. I told Lacy about the idea on the phone and she was a little skeptical at first. Would it work? I went through the idea in my head, the pound cake is already done, just grab a can of 100% pumpkin and that’s it.
I got home and set out the pound cake while I put the groceries away. By that time the pound cake was soft enough to cut so I just cut it up into manageable pieces (of course sampling along the way) and placed the pieces into the food processor. I gave the cake a 5-6 pulses, enough so that it was a semi-chunky, semi-smooth consistency.
From there this dessert is so EASY! Open the can of pumpkin and add two eggs and a 1/2 teaspoon of baking powder. Literally I’m talking four ingredients. That’s it.
I put them into a mini-muffin tin and got about 20 mini muffins from one pound cake. By adding the baking powder it allowed them to rise just a enough to look like petite muffins. The baked on 350 F for about 15 minutes and then wow. Oh my. My mother-in-law literally couldn’t keep her hands off of them. I’m standing there defending my creation tell her the entire time that I’ve got to take pictures and that it would be a half hour!
She took one look at me and said, ‘Move over sonny boy, I’m eating them while they are HOT.’ We are all characters in our house! I sprinkled them with a little powdered sugar, and wow, this is an extremely simple dessert that’s semi-homemade! Here’s the deal. This cake is super moist. The pumpkin really adds a seasonal component that sets the muffin apart. The pound cake is fantastic and it really shines as the main ingredient.
If you are looking for an AMAZING dessert that is different, unique and mouthwatering, try this You, your family, your party guests will all love it. Sara Lee Pound Cakes are available at Kroger, I strongly recommend you pick them up, either make this recipe or just eat it straight out of the container…both are amazing!
- 1 Sara Lee Pound Cake
- 2 large eggs
- ½ tsp baking powder
- 1 can of pumpkin
- Preheat the over to 350 F.
- Chop the Sara Lee Pound Cake into small sections and place into food processor
- Pulse the pound cake under it's a relatively smooth consistency. I liked a few chunks left, but that's not necessary.
- Add the eggs, pumpkin and baking soda and combine thoroughly.
- Add to a mini cupcake pan and bake for 15 minutes. These are VERY moist, so if you make them in regular cupcake tin, you have have to bake longer to get them to stay together!