Pumpkin Spice Cake Recipe

Photo by: Taste of Home

LITTLE did Carole know what her recipe would grow into when she shared it with the crafty CT kitchen folks! Citing its status in her family as a favorite bundt cake, she generously offered it for other readers to enjoy. Our cooks immediately agreed...but not before doubling everyone's pleasure. How so? The home economists noticed that the round, indented edges of Carole's cake resembled the gourd that provides the flavor. Soon, they'd baked two fluted cakes and put them together to form the orange orb. To do so yourself, follow the easy instructions here. You'll be glad you did —this cake is certain to conjure up a host of smiles for your event!—Carole Lajeunesse, Aurora, Colorado

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Ingredients

2 packages (18-1/4 ounces each) spice cake mix

6 eggs

1 can (15 ounces) solid-pack pumpkin

2/3 cup canola oil

2/3 cup evaporated milk

2 cups (12 ounces) vanilla baking chips

2 cans (16 ounces each) vanilla frosting

Red, yellow and green paste or liquid food coloring

Textured paper towel

2 pastry bags or small heavy-duty resealable plastic bags

Pastry tips-#5 round and #352 leaf

1 cup flaked coconut

Directions

In a large bowl, combine the cake mixes, eggs, pumpkin, oil and milk; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chips. Fill two greased muffin cups two-thirds full. Pour remaining batter into two greased and floured 12-cup fluted tube pans.

Bake at 350° for 20 minutes for cupcakes and 40-45 minutes for cakes or until a toothpick inserted near the center comes out clean. Cool in pans for 25 minutes; remove to wire racks to cool completely.

Level the bottom of each cake. Spread one cake bottom with frosting; put cake bottoms together to form a pumpkin. Set aside. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting. Tint remaining frosting green.

Place one cupcake right side up in the center of the cake to support the stem. Put a dollop of green frosting on the cupcake and top with an upside-down cupcake; frost with green frosting. Frost the cake with orange frosting. Let stand, uncovered, until frosting is slightly firm, about 30 minutes.

To create texture, place paper towel over frosting and press lightly, then remove.

Cut a small hole in the corner of a pastry bag; insert round tip. Fill bag with green frosting. Pipe curly vines from pumpkin stem and base. Prepare another bag with green frosting; insert leaf tip. Holding bag at 45° angle, pipe leaves randomly along the vines. Combine coconut with green food coloring; sprinkle around base of cake. Yield: 12-16 servings.

Editor's Note: Cakes must be baked in identical cake pans or baked in two batches.

Pumpkin Spice Cake published in Country Woman September/October 1997, p39