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Call Me PMc

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Pumpkin Spice Pound Cake Churros

Oct.posted by Paula 2 Comments

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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Pumpkin Spice Pound Cake Churros buttery soft inside with toasted sides covered in sugar and pumpkin spice. This recipe is the perfect dessert bite.

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 have the same soft, moist cake as a petit four with that wonderful sugary spicy crunchy outside.

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.

Pumpkin Spice Pound Cake Churros buttery soft inside with toasted sides covered in sugar and pumpkin spice. This recipe is the perfect dessert bite.

You may also enjoy these delish pumpkin recipes

Pumpkin Pecan Pie Breakfast Muffins
Pumpkin Pecan Pie Breakfast Muffins
3 Ingredient Chocolate Pumpkin Bread Recipe with Browned Butter Maple Glaze is moist, soft, and not overly sweet... except for the delectable Browned Butter Maple Glaze!

Pumpkin Spice Pound Cake Churros buttery soft inside with toasted sides covered in sugar and pumpkin spice. This recipe is the perfect dessert bite.

Pumpkin Pound Cake Churros

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 7 votes
Print Pin Rate

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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
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Paula
« Pumpkin Pecan Pie Muffins
Roasted Winter Vegetable and Pesto Quinoa Bowl »

Comments

  1. Robin Donovan says

    10.12.21 at 11:59 am

    5 stars
    My son and I loved making (and eating!) these!

    Reply
  2. Sarah says

    10.11.21 at 1:55 pm

    5 stars
    I agree! warm is best. Plan accoridingly.

    Reply

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!




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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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