The best delicious Halloween Pumpkin Cake (october) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Halloween Pumpkin Cake (october) recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Halloween Pumpkin Cake (october).
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2 pk Devil’s food cake mix;
-(18.25 ounces each)
1 pk Instant vanilla pudding; (4
-serving size)
1 1/2 c Cold milk
3/4 ts Red food coloring; divided
3/4 ts Yellow food coloring;
-divided
2 Containers white frosting;
-(16 ounces each)
4 dr Green food coloring
When completed, this cake will be shaped like a pumpkin with a stem.
Prepare the cake mix as directed on the package. Bake the cake batter in
two Bundt pans according to package directions. Let cool slightly, then
remove from the pans and allow to cool completely on a wire rack. While the
cakes are cooling, in a medium sized bowl, whisk together the pudding mix
and mik. Add 1/4 teaspoon red food color and 1/4 teaspoon yellow food color
to the pudding and whisk until it turns orange; cover and chill. After the
cakes have cooled, place 1 cake on a serving platter, flat side up. Next we
need to form a “trench” in one of the cakes so that we can fill the trench
with pudding and when placed together, the cakes will stick to form a
pumpkin. Without cutting through the bottom of the cake, make a vertical
cut 1/2 inch from the outside edge of the cake all the way around the cake,
then make another vertical cut (parallel to the first one) 1/2 inch from
the inside edge of the cake all the way around the cake. Gently remove the
cake between the 2 cuts to form a trench (keep cake that you dug out, it
will be used later), being careful not to tear the bottom of the cake; set
aside. Fill the trench with the pudding. Place the other cake, flat side
down, on top of the first cake, lining up the edges. Set aside 1/2 cup of
the frosting. In a medium bowl, combine the remaining frosting with the
remaining 1/2 teaspoon red and 1/2 teaspoon yellow food color; mix well. In
a small bowl, combine the reserved 1/2 cup frosting with the green food
color, stirring until well blended. Fill the center hole of the cake with
the reserved cake pieces, allowing one long piece to stick out the top,
forming a stem. Frost the cake lightly with the orange frosting; the ridges
in the cake should still be visible. Frost the stem with the green
frosting. Chill for at least 4 hours before serving.
Note: Use some decorating gel to turn your pumpkin into a jack-o-lantern.
This recipe comes from; Mr. Food Cool Cravings ISBN 0-688-14579-5
Published in 1997
Yields
20 Servings
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