Pumpkin Spice Pound Cake Churros
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Pumpkin Spice Pound Cake Churros buttery soft inside with toasted sides covered in sugar and pumpkin spice. This recipe is the perfect dessert bite.
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If petit fours and churros had a baby it would be these pumpkin spice pound cake churros. Pumpkin Spice Pound Cake Churros have the same soft, moist cake as a petit four with that wonderful sugary spicy crunchy outside. You’ll find it hard to stop popping these bite-sized treats into your mouth time after time after time. They are so good and so hard to stop eating.
By now you know how obsessed with pound cakes that I am. If you don’t know then click over to Pound Cakes Reviewed to see all the pound cakes I made and critiqued for you. I’ve tested 32 thus far and counting. I kept thinking of new ones and readers keep suggesting classics for me to review.
Pumpkin Spice Pound Cake Churros
- This is a great recipe to use old pound cake that is not fresh and getting dry, if you ever have old, not fresh pound cake. I don’t usually. I make a fresh pound cake and use it.
- Use a sturdy, classic pound cake for this recipe. I suggest the Mile High Pound Cake, the Million Dollar Pound Cake, the Whipping Cream Pound Cake, or the Sour Cream Pound Cake. Any plain pound cake will work, I don’t recommend a pound cake with fruit or nuts in it.
- As well, when in a pinch you can use a store-bought pound cake.
- Also, try cinnamon or apple spice instead of the pumpkin spice.
- These bite-size morsels make a great dessert finger food for your frou frou ladies’ luncheons, wedding or baby showers.
- I used both oil and
butter in which to toast the pound cake cubes. The oil keeps thebutter from burning therefore, I do recommend using both.
You may also enjoy these delish pumpkin recipes
Pumpkin Spice Pound Cake Churros
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Save To Your Recipe BoxIngredients
- 16 ounces pound cake homemade or store-bought
- 2 tablespoons vegetable oil
- 2 tablespoons butter not margarine
- 1/2 cup granulated sugar
- 1 tablespoon pumpkin pie spice or to your taste
Instructions
- Slice the pound cake into approximately 1-inch cubes
- In a large zip-top bag mix sugar and spice.
- Add oil and butter to a large pan over medium heat. Add half the pound cake cubes. Toast and brown the cubes on all sides.
- Immediately toss into the sugar mixture and toss lightly to coat.
- Gently remove to a tray while you cook the remaining cake.
- Serve immediately. Or after cooled store in an airtight container. (I prefer them warm.)
My son and I loved making (and eating!) these!
I agree! warm is best. Plan accoridingly.