Time Inc. Video Studio
Active Time
35 Mins
Total Time
1 Hour 50 Mins
Yield
Serves 12 (serving size: 1 piece)

For this festive version of a pumpkin cake, we opted for a "spiced pumpkin" box cake mix, but any box mix will do. Adding powdered sugar to the prepared frosting helps make it thicker and less likely to melt off the cake or get too soft and drippy. It's helpful to use piping bags to get a nicel layer of frosting and then blend together on the pumpkin to get green vines and leaves.

How to Make It

Step 1

Preheat oven to 350°F. Grease and flour 2 (8-inch) round cake pans; set aside.

Step 2

Combine cake mix, water, oil, and eggs in a large bowl. Beat with an electric mixer on low speed until combined, about 1 minute. Divide batter evenly between prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 22 minutes.

Step 3

Cool cakes in pans on a wire rack 15 minutes. Remove cakes from pans, and cool completely on rack, about 30 minutes.

Step 4

Combine frosting and powdered sugar in a large bowl. Beat with an electric mixer on medium speed until combined and smooth, about 2 minutes. Place 1/4 cup of the frosting mixture in a small bowl, and place 1 cup of the frosting mixture in a separate bowl. Divide remaining frosting mixture evenly among 3 medium bowls. Add brown food coloring to 1/4 cup frosting mixture to create light brown frosting. Add green food coloring to 1 cup frosting mixture to create green frosting. Color remaining frosting mixture 2 different shades of orange: light orange, medium orange, and deep orange.

Step 5

Cut an arc in 1 spice cake to create a half-moon shape. Remove smaller piece of cake, and cut a small rectangle from smaller piece. Fit second whole cake into arc, and place small rectangle on top to create pumpkin stem. Place orange frostings in each of 3 piping bags, and decoratively pipe over pumpkin. Spread with a knife to merge shades of orange. Place light brown frosting in a piping bag, and pipe a small amount on base of stem to attach to cake. Pipe light brown frosting to cover stem, and spread with knife to smooth. Place green icing in a separate piping bag, and decoratively pipe vines and leaves over cake. Reserve remaining cake for another use.

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