Pumpkin in the morning, pumpkin in the evening, pumpkin at suppertime. Yup, that’s the tune we’re singing as we round the final corner of summer into fall. Call it basic if you want, but there’s nothing better than pumpkin flavor — and this super-cute pound cake is no exception.

And peekaboo pumpkin pound cake isn’t nearly as hard to make as you might think.

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Peekaboo pumpkin pound cake with brown butter pecan icing recipe

Ingredients:

For the pound cake

1 (14-ounce) box pumpkin bread mix

1 (16-ounce) box pound cake mix

Orange food coloring

For the icing

8 tablespoons (1 stick) butter

3-1/2 cups powdered sugar

3 tablespoons evaporated milk

1 teaspoon vanilla

1/2 cup chopped pecans (optional)

Directions:

1. Prepare the pumpkin bread

Mix up the pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more “pumpkin-y” looking (less brown).

Image: Sandra Denneler/Getty Images

2. Bake and cut

Bake in a 9 x 5-inch loaf pan according to the directions. Remove from the oven before completely done, about 8 – 10 minutes less than instructed. Let cool, remove from the pan, and refrigerate for up to 4 hours. Cut the cold pumpkin bread into large slices. Cut out pumpkin shapes from the slices.

Image: Sandra Denneler/Getty Images

Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.

Image: Sandra Denneler/Getty Images

Next up: Make the pound cake

Originally published November 2012. Updated August 2017.