Halloween: Pumpkin Patch Cake
Yield
1 CakePrep
15 minCook
30 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | boxes |
cake mix, devils food
|
*
|
| Frosting | |||
| 1 | x |
frosting
white |
* |
| 1 | x |
food coloring
orange and green |
*
|
| Decorations | |||
| 3 | pcs |
candy corn
|
* |
| 1 | pc |
black licorice
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | boxes |
cake mix, devils food
|
*
|
| Frosting | |||
| 1 | x |
frosting
white |
* |
| 1 | x |
food coloring
orange and green |
*
|
| Decorations | |||
| 3 | pcs |
candy corn
|
* |
| 1 | pc |
black licorice
|
* |
Directions
Prepare cake mixes according to package directions.
Except make the cakes in 12-cup Bundt Pans with ridges (to resemble a pumpkin).
Also, take enough batter to make one cupcake. Unmold pans and place them bottom to bottom.
Set the cakes on a large platter and frost them with the white frosting tinted orange.
Then, frost cupcake with white frosting tinted green.
There will be a hole in the middle of the cake. Fill with leftover frosting and set green cupcake on top (pumpkin stem).
Place candy corn where eyes and nose should be.
Then, place licorice where mouth should be.
