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The great pumpkin cake Recipe

  • 12servings
  • 45minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 box yellow cake mix

  2. 1 package instant vanilla pudding

  3. 1/2 cup vegetable oil

  4. 4 eggs

  5. 3/4 cup orange juice

  6. FOR FROSTING:

  7. 1 pkg. (8 oz.) PHILADELPHIA cream cheese , softened

  8. 1/4 cup (1/2 stick) butter , softened

  9. 4 cups powdered sugar Few drops each: green, red and yellow food coloring

  10. 1 regular ice cream cone (not the cone shaped kind...see picture)

Instructions Jump to Ingredients ↑

  1. In a bowl, mix cake mix and pudding. Add eggs and oil and mix. Add orange juice and mix until well blended.

  2. Pour into bundt cake pan.Bake at 350° for 40-45 minutes.Cool cake on rack.

  3. FOR FROSTING:

  4. Beat cream cheese and butter in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating until well blended after each addition.

  5. TO ASSEMBLE CAKE:

  6. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Cover and reserve remaining green frosting for later use.

  7. Add red and yellow food colorings to remaining white frosting to tint it orange (for Halloween I made it real bright orange, for thanksgiving I made a little bit more of a muted orange tone). Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake.

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