Ingredients: |
Ingredients: 4 cups all purpose flour
1 cup sugar
4 teaspoons pumpkin pie spice
3 teaspoons baking soda
1 1/2 teaspoons baking powder
6 large eggs
1 1/3 cups oil
4 teaspoons vanilla
1 thirty ounce can pumpkin pie mix (not solid pack pumpkin)
2 cups chopped walnuts
2 sixteen ounce containers cream cheese frosting
Green, yellow, and red food coloring
1/3 unpeeled banana
1 cherry fruit roll
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Directions: |
Directions:Early in the day or a day ahead, preheat oven to 325º. Grease and flour a 10 inch Bundt pan. In a large bowl, stir 2 cups flour, sugar, 2 teaspoons spice, baking soda, and 3/4 teaspoon baking powder. In a small bowl, mix 3 eggs, 2/3 cup oil, and 2 teaspoons vanilla. Stir egg mixture, 1 1/2 cups pumpkin pie mix, and 1 cup walnuts into flour mixture. Spread batter in pan, and bake cake 50 minutes. Cool in pan 10 minutes. Spoon 1/3 cup frosting into cup. Tint green for stem. In bowl, tint remaining frosting orange for pumpkin.
Cut 1/2 inch thick slice across the bottom (not fluted side) of each cake to make it flat. Use cut-off cake another day. Place 1 cake, fluted side down on the plate. Spread cut side with 3/4 cup orange frosting. Top with second cake, fluted side up. Fill in hole with foil-covered cardboard disc as base for stem. Frost cakes with remaining orange frosting. Place banana on cake for stem. Frost with green frosting. From fruit roll, cut out Jack-O-Lantern's eyes, nose, and mouth. |
This recipe for Giant Jack-O-Lantern Cake is from