Take one old fashioned pound cake. Cut it into bites and then toss it in classic Autumn spices. Oh yeah, these Pumpkin Spice Pound Cake Bites are quite tasty!
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Of course, our wine making days are quite limited lately thanks to a certain toddler who wants to “help” with everything. I’m pretty sure having Robbie help us make wine would take us out of the running for Parents of the Year. Hah! Oh, and a batch of wine makes ~30 bottles. It takes several months to make the wine, and then several more months for the wine to age in the bottles…so it’s a process. But it’s a process that yields 30 bottles of wine, so that’s kinda fun! In addition to our basement being a man cave, my photography studio, our storage room and my office…it’s also a wine cellar! By wine cellar, I mean a place to store our crazy amount of wine. (I’ve always wanted a legit wine cellar, though. How cool would that be!?)
So while our wine making activities have been quite limited lately, I haven’t let fall baking go by the wayside. In fact, I just call Robbie into duty! (Baking Pumpkin Spice Pound Cake Bites is an acceptable activity for our Parents of the Year application, right?) A while back, I stumbled across a Pinterest recipe for Pound Cake Bites. I mean, how creative of an idea is that? I happen to love pound cake, and it’s right up there with banana bread as one of the first things that I ever learned how to bake. Julie used a store-bought pound cake for her version, but I decided to go with my mom’s tried and true vanilla pound cake. That cake alone is amazing, but then you go saute pieces of it in butter and then toss in pumpkin spice? Bring on the Fall!
I don’t often keep spice mixes in my pantry, but I do always have the individual spices. So to replicate a pumpkin spice flavor, I just combined cinnamon, ginger, nutmeg and allspice. Now make no mistake about it here: this is a “cheat day” recipe. I mean a pound cake gets it’s name from the fact that the original recipes used a pound each of butter, sugar, eggs and flour. So take that as a base and then saute it in butter before tossing it in sugar? Yeah, cheat day recipe for sure! But that’s ok, sometimes you need a good dessert, right? Plus, I took these bad boys with me down the street to my friend’s place one night. More mouths means less Pumpkin Spice Pound Cake Bites for my mouth…and I’m ok with that. (After all, I do have the recipe right here if I ever want more!) Robbie also contributed his share to the “eat all the pound cake bites” mission. (And on a side note, Laura thought these were Pumpkin Spice doughnuts…they seriously taste like cake doughnuts after they get sauteed and tossed in sugar!)
Are you into Fall Baking mode, yet? We’ve had silly record high temperatures here in upstate New York lately, but it look like Fall weather is coming at the end of the week. And Fall weather means Fall baking. It also means it’s time for chilies, stews and all sorts of fun slow cooker creations. So grab that sweater from the closet and enjoy the season, my friends! And make sure to save some Pumpkin Spice Pound Cake Bites for me…and Robbie. Cheers!
Pumpkin Spice Pound Cake Bites
For the Pound Cake
For the Pound Cake
- Grease and flour (or spray with nonstick spray) a standard bundt pan; set pan aside.
- Preheat oven to 350°F.
- Using a countertop or handheld mixer, beat the butter and sugar together until light and fluffy (~3-4 minutes on medium speed).
- Add the eggs one at a time, mixing after each addition.
- Add the flour, salt, milk and vanilla; mix on low speed for 3-4 minutes, or until well combined. (Tip: Don’t forget to scrape sides of the bowl!)
- Transfer batter into prepared bundt pan.
- Bake at 350°F for 75-80 minutes, or until a toothpick inserted into cake comes out mostly clean.
- Let cake cool in pan for 10 minutes. Transfer cake to a cooling rack until completely cool.
For the Pumpkin Spice Coating
- Slice the cooled pound cake into 1” cubes.
- Using a medium bowl, add the sugar and pumpkin pie spice; mix until well combined. Set aside.
- Using a large skillet, add 2 Tbsp of butter and place over medium heat. Once melted, add half of pound cake cubes. Cook, rotating as needed, until cubes have browned on all sides. Remove toasted cubes from skillet and toss in sugar-pumpkin spice mixture. Repeat process with remaining butter and pound cake cubes.