MINI PUMPKIN-SPICE CAKES
Enjoy these pumpkin shaped Bundt cakes made using Betty Crocker™ Super Moist™ cake mix and frosting - perfect Halloween dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease 12 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.
- 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.
- In medium bowl, tint frosting with 2 teaspoons yellow food color and 1 teaspoon red food color to make orange frosting.
- 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.
- 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.
Nutrition Facts : Calories 420, Carbohydrate 55 g, Cholesterol 45 mg, Fat 4, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 1 g, TransFat 4 1/2 g
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