Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Halloween Pumpkin-Shaped Cake
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- #16426
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 packages cake mix, plus ingredients to prepare
2 cans white frosting
food coloring
1 Hostess Ho-Ho(tm) or similar cake-roll snack item
directions
Prepare the cakes in bundt pans and cool completely.
Color most of the frosting a deep orange, reserving about 1/2 cup, which should be colored black (or use dark chocolate fudge frosting).
Place one bundt cake upside down (rounded side on the bottom) on a cake plate; frost the top only. Place the second bundt cake flat-side down on top of first cake. Frost the entire cake with orange frosting, making up and down motions with spatula to simulate a pumpkin.
Insert the Ho-Ho(tm) in the middle of the top of the bundt cake to make the stem. Use black frosting to make eyes, nose, mouth, etc. (Or use candies, gum drops, jelly beans, black rope licorice -- be creative!)
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nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
see more halloween candy treats & sweets recipes
reviews & comments
October 20, 2013
Tried out this recipe to see how the kids would like it...they gave it a thumbs up. So, I will be making it for their school class Halloween party.