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Nutrition Facts
Serving Size 95 g
(Approx. 24 Servings)
Amount Per Serving
Calories 310 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 2.5 g 13%
Trans Fat 2.0 g
Cholesterol 45 mg 15%
Sodium 360 mg 15%
Total Carbohydrate 33 g 11%
Dietary Fiber 1 g 4%
Sugars 28 g
Protein 4 g
Vitamin A 45% Iron 8%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Halloween Pumpkin Cake

Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
24  People


Recipe makes 24 Servings

1 non-stick cooking spray
2 Tbsp flour
2 German chocolate cake mix
6 eggs, large
2/3 cup(s) canola oil
15 Oz solid pack pumpkin
1 Tsp pumpkin pie spice
16 Oz cream cheese frosting
1 food coloring
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Heat oven to 350°F.
Heavily spray a bundt cake pan with non-stick cooking spray and dust with 2 tablespoons flour; shake out excess.
Combine each cake mix with 3 eggs, 1/3 cup oil, 1/2 cup pumpkin, 1/2 teaspoon pumpkin pie spice and 1 1/4 cups water in a large mixing bowl.
Mix batter 2 minutes on medium speed with an electric mixer then evenly pour batter into prepared bundt cake pan.
Bake cake on center oven rack 45 minutes until cake is done. Cool 20 minutes in pan then remove from pan and cool completely.
Repeat to make second cake.
Once both cakes are prepared, you can divide icing into 3 small bowls. For orange icing, put 5 drops yellow food coloring with 1 drop red food coloring; for green icing, put 5 drops green food color.
Place one cake flat-side up on cake platter and ice top only with white icing; top cake with other cake and gently press.
Place orange and green icings into separate small zipper bags.
Cut a small tip in the corner of the orange icing bag and decorate creases of pumpkin.
Cut a larger corner in tip of green icing bag and make leaves on the top of cake and spiraling vines down sides of cake.



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