Pumpkin Cake
Taste of Home
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A slice into this fun pumpkin-shaped dessert reveals a moist banana cake inside. A tempting nut filling joins two cakes to for the pumpkin. Decorating is easy with orange-tinted frosting. We use it as a birthday cake, but it also would be nice following a special fall meal.
-Julianne Johnson, Grove City, Minnesota
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 35 min. Bake: 30 min. + cooling
Ingredients:
- 2 packages (18-1/2 ounces each) banana cake mix
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1/2 cup half-and-half cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- BUTTER CREAM FROSTING:
- 3/4 cup butter or margarine, softened
- 3/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons milk
- Red, yellow and green food coloring
- Ice cream cone or banana
Directions:
Prepare and bake cakes in 12-cup fluted tube pans according to package directions; cool.
For filling, melt butter in a saucepan. Stir in flour to form a smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in vanilla and salt. Fold in pecans; cool.
Cut thin slice of bottom of each cake. Spread one cake bottom with filling; put cakes together with bottoms together. Set aside.
In a mixing bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting orange. Tint remaining frosting green. Place a small glass upside down in the center of the cake to support the "stem". Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting. Yield: 12-16 servings.