Spice Pumpkin Cake
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- 1 package Duncan Hines Moist Deluxe Spice Cake Mix
- 2 large eggs
- 1 cup water
- 1 cup canned pumpkin
- 1 cup chopped nuts
- 2 tubs Duncan Hines Creamy Home-Style Classic Vanilla Frosting
- green, red and yellow food coloring
- 1 flat bottom ice cream cone
- 1. Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
- 2. Combine cake mix, eggs, water and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into pan.
- 3. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
- 4. Measure 1/4 cup frosting into small bowl. Tint with green food coloring. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate.
- 5. Tint remaining frosting with red and yellow food coloring until frosting is desired orange color. Measure 3 tablespoons orange frosting in small bowl; add green food coloring to brown frosting.
- 6. Frost cake with orange frosting. Make eyes, mouth and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole of cake for stem.
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