This wonderfully moist cake has pumpkin, crunchy nuts and a creamy vanilla icing. Enjoy the warm and spicy aroma as you apply your own decorative touches. The only trick in these treats is that the kids will never know they came from a box!
Recipe courtesy of Duncan Hines
Ingredients
- 1 package Duncan Hines® Moist Deluxe® Spice Cake Mix
- 2 large eggs
- 1 cup water
- 1 cup canned pumpkin
- 1 cup chopped nuts
- 2 tubs Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
- green, red and yellow food coloring
- 1 flat bottom ice cream cone
Preparation
- 1 Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
- 2 Combine cake mix, eggs, water and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into pan.
- 3 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
- 4 Measure 1/4 cup frosting into small bowl. Tint with green food coloring. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate.
- 5 Tint remaining frosting with red and yellow food coloring until frosting is desired orange color. Measure 3 tablespoons orange frosting in small bowl; add green food coloring to brown frosting.
- 6 Frost cake with orange frosting. Make eyes, mouth and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole of cake for stem.
