MINI PUMPKIN BUNDT CAKES
NUTRITION INFORMATION: 1 Serving (1 Serving) Calories 1169 Total Fat 49g (Saturated Fat 14g,), Sodium 756mg; Total Carbohydrate 168g (Dietary Fiber 0g, Protein 7g; Percent Daily Value*: Exchanges: 2 Starch; 9 Other Carbohydrate; 10 Fat; Carbohydrate Choices: 11; *Percent...
Provided by Sheila Johnson
Categories Cakes
Time 2h
Number Of Ingredients 5
Steps:
- 1. Heat oven to 350°F. Grease 2 miniature fluted tube cake pans with shortening; lightly flour. Make cake mix as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among cake pans.
- 2. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 30 minutes.
- 3. In medium bowl, tint frosting with 2 teaspoons yellow food color and 1 teaspoon red food color to make orange frosting
- 4. Trim bottom of each cake to form flat surfaces. For each pumpkin cake, place 1 cake, rounded side down, on plate. Top with second cake, rounded side up. Frost entire cake with orange frosting, filling center with frosting.
- 5. Insert sour straw piece into each cake for stem. On work surface, flatten gumdrops with rolling pin; with small paring knife, cut out leaf shapes. Decorate cakes with gumdrop leaves
- 6. Use green icing to make vines on pumpkins, if desired.
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