Our Fall To-Do List included making this cake, so we finally got around to it. So yummy, and really easy! Recipe below…
Pumpkin Spice Cake
1 pkg spice cake mix (Duncan Hines)
2 large eggs
1 cup water
1 cup canned pumpkin
1 cup chopped nuts
1 tub vanilla frosting (I used cream cheese frosting)
1 flat bottom ice cream cone (I used 2 cupcakes from the batter instead, so I wouldn’t have to buy a whole box of cones. See photo.)
Preheat oven to 350. Grease and flour large bundt pan. Combine cake mix, eggs, water and pumpkin. Beat for 2 minutes. Stir in nuts; mix. Pour into bundt pan. Bake 40-50 minutes. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Save out a little frosting for the green center – tint with green food coloring. Tint the rest of the frosting orange. Frost the cake with the orange frosting. For my recipe: put one cupcake down inside the bundt hole. Top with a little green frosting. Place second cupcake on top of first, upside down. Frost with the green frosting. You can use the ice cream cone, frost it with green, then place in the fridge to harden a little. And, save a little frosting (or use chocolate) tinted brown to draw a face on the side of your cake.
Enjoy! Do you have any favorite fun fall recipes?