HEB logo
Halloween Pumpkin Cake
Prep Time:
15 minutes
Cook Time:
35 minutes
24 servings

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


Heat oven to 350ºF. You will be baking one cake at a time unless you have 2 identical Bun
dt cake pans. Heavily spray the Bundt cake pan with non-stick cooking spray or grease wi
th 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 teaspoon 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 p
an on the wire rack. Remove the cake from the pan and cool completely. You can now prepa
re the second cake.
Once both cakes are prepared, you can divide the icing into 3 small bowls. Orange icing:
5 drops yellow food color + 1 drop red food color Green Icing: 5 drops Green food color Wh
ite Icing no color added
Place one cake flat-side up on the cake platter and ice the top only with the white icing.
Top the cake with the other cake and gently press. Place the orange and green icings in
to separate small zipper bags. Cut a small tip in the corner of the orange icing bag and
decorate the creases of the pumpkin. Cut a larger corner in the tip of the green icing ba
g 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


No Source Information Available