PUMPKIN PATCH CAKES RECIPES

PUMPKIN PATCH CAKE RECIPE - BETTYCROCKER.COM

Pumpkin Patch Cake Recipe - BettyCrocker.com image

The perfect theme dessert for an autumn affair, our Pumpkin Patch Cake is made with Betty Crocker™ Super Moist™ devil's food cake mix.

Provided by Heather Baird

Total Time 2 hours 0 minutes

Prep Time 1 hours 0 minutes

Yield 9

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix box
1 container (12 oz) Betty Crocker™ Whipped cream cheese frosting
Red food color
Yellow food color
Orange sanding sugar
5 pretzel sticks
Green food color
8 chocolate wafers, crushed
Green sanding sugar
4 fresh mint sprigs

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 9 mini muffin cups. Grease 9-inch square pan with shortening; lightly flour.
Make cake mix as directed on box, using water, oil and eggs. Fill paper baking cups 3/4 full. Pour remaining batter into square pan.
Bake cupcakes 12 to 15 minutes; bake square cake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool completely, at least 30 minutes.
Place one-third of frosting in small bowl. Add a few drops of each red and yellow food colors until light orange color is achieved. Frost mini cupcakes with orange frosting. Cover frosting completely with orange sanding sugar. Break pretzel sticks in half; press half pretzel into center of each cupcake. Press vertical lines into sides of each cupcake with toothpick to make ribs of pumpkin.
Tint remaining frosting with green food color. Place square cake on serving plate or tray. Frost cake with green frosting. Designate 1 corner of cake to become back; cover corner with crushed chocolate wafers. Sprinkle wafers over center of cake, leaving some of green frosting showing at other edges of cake.
Arrange mini cupcake pumpkins on top of crushed chocolate wafers. Sprinkle green edge of cake with green sanding sugar. Press small mint leaves onto pumpkin cupcakes near pretzel “stem.” Arrange remaining mint sprigs between pumpkins to create appearance of vines. Store cake loosely covered.

Nutrition Facts : ServingSize 1 Serving

PUMPKIN PATCH "DIRT" CAKE | ALLRECIPES

Pumpkin Patch

Crushed chocolate cookies and ice cream make great 'dirt' for this spooky treat! This recipe was adapted from Strange-1's original pudding cake.

Provided by Allrecipes Magazine

Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 12 servings

Number Of Ingredients 5

Ingredients

1 (19.1 ounce) package chocolate sandwich cookies (such as Oreo®)
2 (24 ounce) round cartons chocolate ice cream
½ cup prepared vanilla frosting
1 drop green food coloring
30 mellocreme (candy corn) pumpkins

Steps:

Crush the cookies in 2 batches in a food processor. You'll need about 4 1/3 cups crumbs.
Spread 1 1/3 cups crumbs over bottom of a 9-x-13-inch baking pan.
Cut away cardboard packaging from 1 carton of ice cream with scissors. Slice ice cream crosswise into 1-inch-thick rounds with a long knife. Arrange slices over crumbs, cutting smaller pieces to fill gaps. Cover ice cream with another 1 1/3 cups crumbs. Repeat with second container of ice cream, and top with remaining crumbs. Freeze until firm, at least 1 hour.
Mix frosting with enough green food coloring to make it bright green, then transfer to a pastry bag fitted with a plain tip. Arrange 3 double rows of pumpkins on top of cake and pipe vines connecting pumpkins. Freeze until ready to serve.

Nutrition Facts : Calories 541 calories, CarbohydrateContent 82.3 g, CholesterolContent 38.6 mg, FatContent 22.6 g, FiberContent 2.7 g, ProteinContent 6.7 g, SaturatedFatContent 9.7 g, SodiumContent 322.8 mg, SugarContent 64.1 g

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Preheat oven to 350 degrees F. Spray 12 mini Bundt pans with nonstick baking spray. Prepare cake mix (tinting, if desired) and bake as directed, filling pans halfway with batter. When cakes are done, unmold onto wire rack; let cool completely. In 4-cup measuring cup, combine sugar with 3 to 4 tablespoons water to make thick glaze. With sharp knife, trim bottom of each cake flat; assemble into pairs. Using a small amount of glaze drizzled on flat sides of cakes, assemble pairs to form pumpkins. Drizzle pumpkin cakes with glaze and/or sprinkle with sugar or decors. Break pretzel rods to fit as stems. Moisten pretzels with water and roll in sugar. Insert into centers of pumpkins. Tint marzipan green for leaves. Roll and cut as desired and place around pretzel stems. Let cakes stand until glaze is set.

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