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By: Tiffany D.
| Description: | ||
| Time: | 33 min (15 min to prepare, 18 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | ||
| Number of Servings: | 12 | |
| Ingredients: | ||
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1 package Yellow cake mix 3/4 cup Solid-pack pumpkin puree 3 medium Eggs 1/3 cup Vegetable oil 1/2 teaspoon Ground cinnamon 1/4 teaspoon Ground cloves 2 1/2 cups Prepared vanilla or cream cheese icing (2 cans) 1 package orange and yellow food coloring 1 package assorted pretzel rods to fashion "stems" 1 package cupcake liners, trimmed slightly with scissors |
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| Directions: | ||
| 1. Heat oven to 350. Coat two muffin-size bundt pans with nonstick cooking spray. 2. In a large bowl, combine cake mix, pumpkin, eggs, oil, cinnamon, cloves and 1 cup water. With an electric mixer, beat on low speed for 30 sec., then increase speed to medium-high and beat for 2 min. Divide among prepared bundts, spooning about 1/4 cup batter in each. Bake at 350 for 16 to 18 minutes or until cakes spring back when lightly pressed. 3. Cool cakes in pans on wire rack for 5 minutes, then remove from pans and cool completely. Trim crowned tops level. 4. Place 1 1/4 cups icing in a small bowl; tint with orange food coloring. Place remaining 1 1/4 cup icing in a small second bowl; tint with combinatioin of orange and yellow food coloring. Reserve remaining icing for another use. 5. Begin decorating cakes: Place one cake, flat side up, on a cutting board. Spread either color frosting on the flat side. Sandwich with another cake, rounded side up. Frost cake starting at the bottom and following the curve up to the top. Brace the cake with a finger in the center indentation, if needed. Use a small amount of the contrasting shade to give the cake some color variation. Transfer cake to waxed-paper-lined baking sheet to allow frosting to dry slightly. Tuck a pretzel piece into top indentation to resemble a "stem." Repeat with remaining cakes. Slip into trimmed cupcake liners, if desired. Refridgerate cakes until ready to eat. NOTE: You can find assorted cupcake liners and baking cups at beryls.com or confectioneryhouse.com. |
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| Notes: | ||
| 479 calories, 20g fat (4g sat.), 4g protein, 74g carb, 1g... | ||
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