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Pumpkin Cake Recipe
Pumpkin Cake Recipe photo by Taste of Home

Pumpkin Cake Recipe

Publisher Photo
A slice into this fun pumpkin-shaped dessert reveals a moist banana cake inside. A tempting nut filling joins two cakes to form 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
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 2 packages banana cake mix (regular size)
  • 2 tablespoons butter
  • 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, softened
  • 3/4 cup shortening
  • 6 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons milk
  • Red, yellow and green food coloring
  • Ice cream cake cones or banana
  • 1 cup chocolate wafer crumbs, optional

Directions

  1. Prepare and bake cakes in 12-cup fluted tube pans according to package directions; cool.
  2. 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.
  3. Cut thin slice of bottom of each cake. Spread one cake bottom with filling; put cakes together with bottoms together. Set aside.
  4. In a 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. If desired, add chocolate water crumbs as "dirt" around cake. Pipe green vines on cake and "dirt" if desired. Yield: 12-16 servings.
Originally published as Pumpkin Cake in Taste of Home October/November 1994, p35

Reviews for Pumpkin Cake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 23, 2009

"I was looking for a Pumpkin Cake, not a Pumpkin-Shaped Cake... I'll keep looking - this one looks like fun!!! Maybe I'll make my Pumpkin Cake into your pumpkin chake shape. Happy Thanksgiving!"

MY REVIEW
Reviewed Oct. 11, 2009

"I have made this cake before as my son's birthday is on Oct. 31st. However the change I might suggest is that I used 2 bundt pans and the groves in the pan gave the effect of a real pumpkin."

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