The Great Pumpkin Cake

Bring the essence of Halloween to your dessert table with this wonderful pumpkin-shaped Bundt cake!

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  • prep time 45 min
  • total time 4 hr 45 min
  • ingredients 9
  • servings 24
 

Ingredients

Cake

2
boxes (1 lb 2.25 oz each) yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes

Frosting and Decoration

1/2
teaspoon orange paste icing color (not liquid food color)
2
containers rich & creamy vanilla frosting
1
flat-bottom ice cream cone
1/2
cup rich & creamy dark chocolate or chocolate frosting
2
green candy-coated chocolate baking bits
2
pieces candy corn
4
lime wedge candy jellies

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. Make, bake and cool 1 cake mix as directed on box for 12-cup fluted tube pan. Repeat with second cake mix.
  • 2 Stir 1/4 teaspoon of the orange paste icing color into each container of vanilla frosting. To make pumpkin shape, place 1 cake, rounded side down, on serving plate (if necessary, trim cakes to form flat surfaces). Spread top with 1/3 cup orange frosting. Place second cake, rounded side up, on top of first cake. Frost both cakes with remaining orange frosting.
  • 3 Frost outside of ice cream cone with 1/3 cup of the chocolate frosting. In small resealable food-storage plastic bag, place remaining chocolate frosting; seal bag. Cut tiny hole in one bottom corner of bag. Squeeze bag to draw eyes, nose and mouth on pumpkin with frosting. Add baking bits for irises of eyes and candy corn for teeth.
  • 4 Insert frosted cone in center of cake to form pumpkin stem. With knife, cut leaf shapes from candy jellies (see photo); place near stem. To serve cake, cut slices from top cake before cutting bottom cake. Store loosely covered.
  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. Make, bake and cool 1 cake mix as directed on box for 12-cup fluted tube pan. Repeat with second cake mix.
  • 2 Stir 1/4 teaspoon of the orange paste icing color into each container of vanilla frosting. To make pumpkin shape, place 1 cake, rounded side down, on serving plate (if necessary, trim cakes to form flat surfaces). Spread top with 1/3 cup orange frosting. Place second cake, rounded side up, on top of first cake. Frost both cakes with remaining orange frosting.
  • 3 Frost outside of ice cream cone with 1/3 cup of the chocolate frosting. In small resealable food-storage plastic bag, place remaining chocolate frosting; seal bag. Cut tiny hole in one bottom corner of bag. Squeeze bag to draw eyes, nose and mouth on pumpkin with frosting. Add baking bits for irises of eyes and candy corn for teeth.
  • 4 Insert frosted cone in center of cake to form pumpkin stem. With knife, cut leaf shapes from candy jellies (see photo); place near stem. To serve cake, cut slices from top cake before cutting bottom cake. Store loosely covered.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (Cake and Vanilla Frosting Only)
Calories
410
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
4g,
4%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
55mg
55%;
Sodium
370mg
370%;
Total Carbohydrate
59g
59%
(Dietary Fiber
0g
0%
  Sugars
39g
39%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
8%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.