Halloween Pumpkin Cake

~ Halloween Pumpkin Cake ~

Pumpkin Cake Ingredients

2 pkgs. Cake Mix
2 Cans Prepared White Frosting 
Food Coloring (red, yellow, and green)
1 Hostess Ho-Ho or similar cake-roll snack item (optional)
Bundt pan
Cupcake pan

Method:

Fill one of the cupcake wells 2/3 full with cake batter.  Pour the rest of the cake batter into the bundt pan.

Bake the bundt cake according to package directions.  Keep an eye on the cupcake as it will cook and be done before the cake.  Make the second bundt cake (or use 2 bundt pans and bake together to save time).  Let the finished cakes cool completely.

Reserve 1/2 cup of the white frosting and color the rest orange.  This is done by slowly adding drops of yellow and red food coloring until you have just the right shade of orange.  Adding more yellow will lighten the color, while adding red will deepen it.   

Place one cake upside down on a platter and frost the top with the orange frosting. Now place the second cake on top of the first, flat side down. Frost both cakes together, using up and down motion to simulate the lines in a pumpkin.

Insert the cupcake upside-down into the hole in the top of the bundt cakes to make the pumpkin's stem.  Color the reserved frosting green and frost the cupcake stem.

If desired, make a face on the pumpkin using gumdrops or jelly beans for eyes and nose, black licorice whips for the mouth, candy corn for teeth, etc.

Variation:   Frost a Hostess Ho-Ho or other cake roll type dessert to make the stem, instead of the cupcake.