1 16 oz package pound cake mix
1 cup canned pumpkin
2 eggs
1/3 cup water
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 16 oz can of vanilla or cream cheese frosting
Orange food coloring
Large gumdrops
6 1 cup individual fluted tube pans
- Grease and flour six (1 cup size) individual fluted tube pans; set aside. Beat cake mix, pumpkin, eggs, water, spice, and baking soda with electric mixer on medium speed 3 minutes. Pour about 1/3 cup batter into each mini cup (Keep the remaining batter refrigerated.)
- Bake in a 350 degree oven 10 to 12 minutes or until a wooden toothpick inserted near the center of the cake comes out clean. Cool 10 minutes; remove from the pans. Cool.
- Repeat with the remaining batter to make six more mini cakes. If necessary, us a serrated knife to trim flat the side of each cake evenly. Tint the frosting orange. To make each mini cake, spread some frosting on the flat (Bottom) side of one mini cake. Press together with the flat side of another cake, forming a round pumpkin-shape cake. Frost the outside. Repeat with each cake.
- To make gumdrop stems, use a knife to trim the sides of a large green gumdrop straight; place in the center of each cake.
- You can flatten gumdrops and cut into leaf shapes to decorate cakes.
Submitted by: Melanie Clair
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