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Halloween Pumpkin Cake
Prep Time:
15 minutes
Cook Time:
35 minutes
Makes:
24 servings
Ingredients

1 container (16 oz.) cream cheese icing

1 teaspoon pumpkin pie spice

1 can (15 oz.) Hill Country Fare Solid Pack Pumpkin

2 packages Hill Country Fare German Chocolate Cake Mix

1 small bottle yellow, red, & green food dye

2/3 cup Hill Country Fare Canola Oil

6 large eggs

Directions


Heat oven to 350ºF. You will be baking one cake at a time unless you
have 2 identical Bundt cake pans. Heavily spray the Bundt cake pan w
ith non-stick cooking spray or grease with softened margarine and dust
with 2 Tablespoons flour; shake out excess.
Combine each cake mix with, 3 eggs, 1/3 cup oil, ½ cup pumpkin, ½ te
aspoon pumpkin pie spice and 1 ¼ cups WATER in a large mixing bowl.
Mix the batter for 2 minutes on medium speed with an electric mixer.
Evenly pour the batter into the prepared Bundt cake pan.
Bake cake on center oven rack for 45 minutes until cake is done. Cool
cake 20 minutes in pan on the wire rack. Remove the cake from the pan
and cool completely. You can now prepare the second cake.
Once both cakes are prepared, you can divide the icing into 3 small bo
wls. Orange icing: 5 drops yellow food color + 1 drop red food color
Green Icing: 5 drops Green food color White Icing no color added
Place one cake flat-side up on the cake platter and ice the top only w
ith the white icing. Top the cake with the other cake and gently pres
s. Place the orange and green icings into separate small zipper bags.
Cut a small tip in the corner of the orange icing bag and decorate t
he creases of the pumpkin. Cut a larger corner in the tip of the gree
n icing bag and make the leaves on top of the cake. You can also make
some spiraling vines down the sides of the cake.

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available