PUMPKIN SHAPE CAKE RECIPES

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PUMPKIN CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pumpkin Cake Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 12-16 servings.

Number Of Ingredients 17

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 whole milk
Red, yellow and green food coloring
Ice cream cake cones or banana
1 cup chocolate wafer crumbs, optional

Steps:

  • 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 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.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

PUMPKIN BUNDT CAKE RECIPE - FOOD.COM



Pumpkin Bundt Cake Recipe - Food.com image

Make and share this Pumpkin Bundt Cake recipe from Food.com.

Total Time 0S

Prep Time 0S

Yield 10-12 serving(s)

Number Of Ingredients 13

4 eggs
2 cups sugar
1 1/4 cups vegetable oil
1 cup fresh pumpkin or 1 cup canned pumpkin
1 teaspoon vanilla extract
2 teaspoons cinnamon, ground
1/8 teaspoon cloves or 1/8 teaspoon allspice, ground
1/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 cups walnut pieces

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour a 10-inch bundt pan or tube pan.
  • In a large mixing bowl, mix the eggs with a large fork until well blended.
  • Mix in the sugar.
  • Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
  • Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers.
  • Stir in thoroughly.
  • Stir in the whole wheat and all-purpose flours just until blended.
  • Stir in the walnuts.
  • Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
  • Cool in the pan on a rack for 10 minutes.
  • Invert, remove the pan, and cool on the rack for about 15 minutes more. (Makes 10-12 servings)

Nutrition Facts : Calories 674.6, FatContent 41.2, SaturatedFatContent 5.3, CholesterolContent 74.4, SodiumContent 412.6, CarbohydrateContent 71.3, FiberContent 4, SugarContent 40.8, ProteinContent 9.6

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