PUMPKIN HARVEST CAKE
Embrace autumn with a sweet no-mess pumpkin cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Spray 2 1/2-quart ovenproof bowl with baking spray with flour. In large bowl, make 1 box of cake batter as directed on box. Pour batter into ovenproof bowl. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box of cake mix to make second cake. Cool cakes completely, about 1 hour.
- In medium bowl, tint frosting with 9 drops yellow and 6 drops red food color to make orange frosting. Trim bottoms of both cakes to form flat surfaces. Place 1 cake, round side down, on plate. Spread 2/3 cup of the orange frosting over flat side of cake almost to edge. Place second cake, round side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.
- To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines. Cut leaves from fruit snack rolls. Garnish cake with vines and leaves. Sprinkle with glitter. Store loosely covered.
Nutrition Facts : Calories 410, Carbohydrate 54 g, Cholesterol 55 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 350 mg, Sugar 36 g, TransFat 2 g
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Carol Norton
[email protected]This cake is the perfect way to celebrate fall.
Teketel Dawit
[email protected]This cake is so easy to make, and it's always a hit. I highly recommend it!
Tracy Wanjiru
[email protected]I love the cream cheese frosting on this cake. It's the perfect complement to the pumpkin flavor.
Samantha Hutchins
[email protected]This cake is so moist and fluffy. It's the perfect cake to serve with a cup of coffee or tea.
Jesse Kilgallon
[email protected]I made this cake for my kids, and they loved it! It's a great way to get them to eat their vegetables.
Orion Hulaj
[email protected]This cake is perfect for fall. It's warm and comforting, and it just makes me feel happy.
Javi Batres
[email protected]I added a little bit of chocolate chips to this cake, and it was delicious! It's a great way to add a little extra flavor.
Sadie Singleton
[email protected]I love that this cake is made with real pumpkin puree. It gives it such a rich flavor.
Shahid Shah
[email protected]I made this cake with gluten-free flour, and it turned out great! It's a great option for people with gluten sensitivities.
Rebeccabecca Lynn
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this cake. It's not too pumpkin-y.
Pinky 005
[email protected]This cake is so easy to make. I love that I can just throw all the ingredients in a bowl and mix them together.
Grace Fiagbedzi
[email protected]I made this cake for a potluck, and it was gone in minutes. Everyone loved it!
Sonke Sonke
[email protected]The spices in this cake are perfectly balanced. It's not too sweet or too spicy.
Damian Lizarraga
[email protected]I love the unique orange color of this pumpkin cake. It's very festive for fall.
Bill Mac
[email protected]This was my first time making a pumpkin cake, and it turned out great! I followed the recipe exactly, and the cake was moist and delicious. I would definitely recommend this recipe to others.
Mohammad Kamal
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. The cream cheese frosting is the perfect finishing touch.
Mausom Nembang
[email protected]This cake was a hit at my Thanksgiving dinner! It was moist and flavorful, and the pumpkin flavor was just right. I will definitely be making this again.