PUMPKIN CAKE

Pumpkin Cake image

Enjoy this creative pumpkin cake made using Bisquick® Original baking mix - a wonderful dessert treat.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 16

Number Of Ingredients 13

Ingredients

3 cups Bisquick™ Original baking mix
1 cup sugar
1/2 cup shortening
2/3 cup milk
2 tablespoons grated orange peel
1/4 cup orange juice
4 eggs
Yellow food color
Red food color
1 tub Betty Crocker Rich & Creamy or Soft Whipped cream cheese ready-to-spread frosting
1 teaspoon sugar
10 large black or red gumdrops
1 ice cream cone

Steps:

Heat oven to 350°. Grease and flour 12-cup fluted tube cake pan. Beat baking mix, 1 cup sugar, the shortening, milk, orange peel, orange juice, eggs, 12 drops yellow food color and 8 drops red food color in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter into pan.
Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
Place cake on serving plate. Stir 10 drops each yellow and red food colors into frosting. Frost cake.
Sprinkle 1 teaspoon sugar on sheet of waxed paper. Place gumdrops about 1/4 inch apart on sugar. Top with another sheet of waxed paper. Roll gumdrops between waxed paper to 1/4-inch thickness. Cut out eyes, nose and mouth from gumdrops. Arrange on cake for pumpkin face.
Place ice cream cone in center hole of cake for pumpkin stem.

Nutrition Facts : Calories 280, Carbohydrate 45 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg