Mini Pumpkin Bundt Cakes

 

1

box Betty Crocker® SuperMoist® spice cake mix

Water, vegetable oil and eggs called for on cake mix box

2

containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting

Yellow and red food color

Green sour straws, cut into 1-inch pieces

6

green gumdrops

• 1 Heat oven to 350°F. Grease 2 miniature fluted tube cake pans with shortening; lightly flour. Make cake mix as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among cake pans.
• 2 Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 30 minutes.
• 3 In medium bowl, tint frosting with 2 teaspoons yellow food color and 1 teaspoon red food color to make orange frosting.
• 4 Trim bottom of each cake to form flat surfaces. For each pumpkin cake, place 1 cake, rounded side down, on plate. Top with second cake, rounded side up. Frost entire cake with orange frosting, filling center with frosting.
• 5 Insert sour straw piece into each cake for stem. On work surface, flatten gumdrops with rolling pin; with small paring knife, cut out leaf shapes. Decorate cakes with gumdrop leaves.