It takes two Bundt cakes to make this funand festive cake that looks like a pumpkin…complete with agreen frosted ‘stem’ fashioned from a flat-bottomed ice creamcone.
Recipe: Great Pumpkin Cake
2 (18.25-ounce) packages carrot or spicecake mix with pudding 2 (8-ounce) packages cream cheese, softened 1/2 cup butter, softened 8 cups powdered sugar Few drops each: green, red and yellow food colorings 1 flat-bottom type ice cream cone
Prepare and bake cake mixes in 2 (12-cup)Bundt pans as directed on packages. Cool 10 minutes in pan. Removefrom pans to wire rack; cool completely.
Beat cream cheese and butter in smallbowl with electric mixer on medium speed until creamy. Graduallyadd sugar, beating until light and fluffy after each addition.
Remove 1/2 cup of the frosting; placein small bowl. Add green food coloring; stir until well blended.
Spread half of the green frosting ontooutside of ice cream cone; set aside. Cover and set remaininggreen frosting aside for later use.
Add red and yellow food colorings to remainingwhite frosting to tint it orange.
Trim cake tops to flatten; reserve trimmingsfor snacking or another use. Place one cake, rounded-side down,on serving plate. Spread with thin layer of orange frosting.Top with remaining cake, rounded-side up, to resemble a largepumpkin. Spread with orange frosting.
Invert ice cream cone in hole in top ofcake for the “pumpkin’s stem.”
Pipe the reserved green frosting in verticallines down side of cake to resemble a pumpkin.
Makes 48 servings.
Cook’s Tip: Ony one Bundt pan? Then bakeeach cake one at a time.
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