Pumkin Cake
Yield
servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 18 ½ | ounces |
cake mix
banana |
|
| filling | |||
| 2 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
light cream (half&half)
|
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
pecans
chopped |
|
| frosting | |||
| ¾ | cup |
butter
or margarine |
|
| ¾ | cup |
vegetable shortening
|
*
|
| 6 | cups |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
milk
more or less |
|
| 1 | x |
food coloring
red |
*
|
| 1 | x |
food coloring
yellow |
*
|
| 1 | x |
food coloring
green |
*
|
| 1 | x |
ice cream cones
or banana |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 534.7 | ml/g |
cake mix
banana |
|
| filling | |||
| 3E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
light cream (half&half)
|
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
pecans
chopped |
|
| frosting | |||
| 177 | ml |
butter
or margarine |
|
| 177 | ml |
vegetable shortening
|
*
|
| 1.4 | l |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
milk
more or less |
|
| 1 | x |
food coloring
red |
*
|
| 1 | x |
food coloring
yellow |
*
|
| 1 | x |
food coloring
green |
*
|
| 1 | x |
ice cream cones
or banana |
* |
Directions
Prepare the cakes according to directions' bake in TWO 12 cup fluted tub pan.
FILLING: Melt butter in a sauce pan.
Stir in flour to forma smooth paste.
Gradually add cream and sugar, stirring constantly until thick.
Boil 1 minute; remove from heat.
Stir in the vanilla and salt. Fold in pecans; cool.
Cut thin slice off bottom of each cake.
Spread one cake bottom with filling; put cakes together with bottoms together.
Set aside.
FROSTING: In a mixing 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 ¾ of the frosting orange.
Tint remaining frosting green.
ASSEMBLY: Place a small glass upside down in the center of the cake to support the inchstem inch.
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.
