Pumpkin Spice Pound Cake Churros

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

1. 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.
2. 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.
3. As well, when in a pinch you can use a store-bought pound cake.
4. Also, try cinnamon or apple spice instead of the pumpkin spice.
5. These bite-size morsels make a great dessert finger food for your frou frou ladies’ luncheons, wedding or baby showers.
6. I used both oil and butter in which to toast the pound cake cubes. The oil keeps the butter from burning therefore, I do recommend using both.

You may also enjoy these delish pumpkin recipes

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.

1 pound cake will serve a large crowd at 1-2 pieces each.

Author: Paula

5 from 1 vote

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Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Servings: 14 servings

Ingredients

• 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.)

Notes

As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends. 

 

Nutrition

Calories: 154kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 188mg | Potassium: 35mg | Fiber: 1g | Sugar: 19g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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