This wonderfully moist cake has pumpkin, crunchy nuts and a creamy vanilla icing. Enjoy the warm and spicy aroma as you apply your own decorative touches.
- 1 pkg Duncan Hines® Moist Deluxe® Spice Cake Mix
- 2 large eggs
- 1 cup water
- 1 cup canned pumpkin
- 1 cup chopped nuts
- 2 tubs Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
- green, red and yellow food coloring
- 1 flat bottom ice cream cone
1. Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
2. Combine cake mix, eggs, water and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into pan.
3. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
4. Measure 1/4 cup frosting into small bowl. Tint with green food coloring. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate.
5. Tint remaining frosting with red and yellow food coloring until frosting is desired orange color. Measure 3 tablespoons orange frosting in small bowl; add green food coloring to brown frosting.
6. Frost cake with orange frosting. Make eyes, mouth and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole of cake for stem.
Makes 12 to 16 servings.
SPOOKY SURPRISE CUPCAKES
So deliciously simple, it’s scary! That’s the secret behind this recipe for moist chocolate cupcakes with a sweet cream cheese surprise filling. Scare up some smiles from your little monsters with these frightfully fun treats.
- 1 (8 oz.) block cream cheese, softened
- 1/3 cup sugar
- 4 large eggs
- 8 drops yellow food coloring
- 4 drops red food coloring
- 1 pkg Duncan Hines® Moist Deluxe® Devil’s Food Cake Mix
- 1 1/3 cups water
- 1/2 cup vegetable oil
- 1 tub Duncan Hines® Creamy Home-Style Classic Chocolate Frosting
- 1 tub Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
- chocolate decorating decors
1. Blend together cream cheese, 1 egg, sugar, 2 drops of red food coloring and 4 drops of yellow food coloring until smooth and creamy; set aside.
2. Preheat oven to 350° F. Place paper baking cups in muffin cups.
3. Prepare cake mix according to package directions. Fill each muffin cup ½ full of batter. Place a dollop of cream cheese mixture in center of each cupcake.
4. Bake for 23-26 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan 5 minutes then remove to cooling rack to cool completely before frosting and decorating.
5. To decorate cupcakes — frost top of each cupcake with chocolate frosting. Tint ½ cup of vanilla frosting with 2 drops of red food coloring and 4 drops of yellow food coloring: set aside. Place remaining vanilla frosting into plastic resealable bag. Cut a pinpoint hole in one corner of the bag. Starting in the center, pipe frosting in circles on top of cupcakes, making each circle larger than the previous. Drag a toothpick through the circles in an outward, spoke like motion to create a spider web.
6. Place orange frosting into plastic resealable bag. For the head of the spider, pipe a small dollop of frosting onto frosting spider web. Pipe a slightly larger dollop beside the small dollop, for the body of the spider. Use chocolate decorating decors for the legs of the spider.
Makes 24 cupcakes
Thanks to Duncan Hines for supplying the recipes!!