Pumpkin Spice Pound Cake Churros
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Pumpkin Spice Pound Cake Churros are buttery soft inside and have 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 I am with pound cakes. If you don’t know, 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 kept 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.
- Also, 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-sized morsels make a great dessert finger food for your frou-frou ladies’ luncheons, weddings, or baby showers.
- I toasted the pound cake cubes using both oil and
butter . The oil keeps thebutter from burning, so I recommend using both.
You may also enjoy these delish pumpkin recipes
- POUND CAKE CHURRO CUBES
- EASY CHURRO BUGLES RECIPE
- RITZ BITS CHURROS RECIPE
- Pumpkin Pull-apart Loaf
- DULCE DE LECHE CHURRO MUFFINS
- 2 INGREDIENT PUMPKIN BROWNIES
Pumpkin Spice Pound Cake Churros
Equipment
Ingredients
- 16 ounces pound cake homemade or store-bought
- 2 tablespoons vegetable oil
- 2 tablespoons butter not margarine
- ½ 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.)
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
My son and I loved making (and eating!) these!
I agree! warm is best. Plan accoridingly.