The F.U.N. Place Recipe Box Archives

Halloween Pumpkin Cake

2 packages (18.25 ounces each) devil's food cake mix, batter prepared according to package directions
1/2 teaspoon red food color
1/2 teaspoon yellow food color
2 containers (16 ounces each) white frosting
One 3-inch round sugar cookie
1 chocolate candy bar (like Baby Ruth or$100,000 Bar)

Bake the cake batter in two Bundt pans, according to the package directions. Let cool slightly, then remove from the pans and let cool completely on a wire rack. While the cakes are cooling, in a medium-sized bowl, combine the red and yellow food color with the white frosting, mixing until the frosting turns bright orange. Place 1 of the cooled cakes flat-side up on a serving platter and frost the top. Place the second cake right-side up on top of the first cake, lining up the edges. Place the cookie in the center of the cake to cover the hole and frost the cookie and the cake lightly with the orange frosting. (The ridges in the cake should still be visible.) Place the candy bar on top of the cake, like a stem. Serve or cover loosely until ready to serve.

NOTE: Use assorted goodies like gum drops, candy corn, cookies, raisins, miniature marshmallows or chocolate chips to decorate your pumpkin to look like your favorite jack-o'-lantern

20 to 24 servings

Posted by Homebound on October 22, 1998

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