HALLOWEEN PUMPKIN CAKE
Don't bother buying a fancy pumpkin shaped baking pan for our spiced Halloween Pumpkin Cake. A fluted tube pan and an ice cream cone will do the trick! This fun Halloween Pumpkin Cake will be a guaranteed hit at your little one's party.
Provided by My Food and Family
Categories Dairy
Time 2h20m
Yield 24 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Beat first 7 ingredients in large bowl with mixer until blended. Stir in nuts and raisins. Pour into greased and floured 12-cup fluted tube pan.
- Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- Beat cream cheese and sugar in separate large bowl with mixer until blended. Stir in COOL WHIP. Spread onto cake.
- Melt white chocolate as directed on package; spread into thin layer on ice cream cone. Place on waxed paper. Let stand 10 min. or until chocolate is firm. Meanwhile, drizzle or pipe remaining melted chocolate in vertical lines down side of cake to resemble a pumpkin.
- Invert ice cream cone, then place in center of cake for the pumpkin's stem.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.8904 g, Sugar 0 g, Protein 3 g
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