Pumpkin Cake

Pumpkin Cake

Enjoy this creative pumpkin cake made using Bisquick® Original baking mix – a wonderful dessert treat.

Prep Time

30

Minutes

Total Time

2:05

Hrs:Mins

Makes

16

servings

3
cups Bisquick® Original baking mix
1
cup sugar
1/2
cup shortening
2/3
cup milk
2
tablespoons grated orange peel
1/4
cup orange juice
4
eggs
Yellow food color
Red food color
1
tub Betty Crocker Rich & Creamy or Soft Whipped cream cheese ready-to-spread frosting
1
teaspoon sugar
10
large black or red gumdrops
1
ice cream cone
  1. Heat oven to 350°. Grease and flour 12-cup fluted tube cake pan. Beat baking mix, 1 cup sugar, the shortening, milk, orange peel, orange juice, eggs, 12 drops yellow food color and 8 drops red food color in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter into pan.
  2. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
  3. Place cake on serving plate. Stir 10 drops each yellow and red food colors into frosting. Frost cake.
  4. Sprinkle 1 teaspoon sugar on sheet of waxed paper. Place gumdrops about 1/4 inch apart on sugar. Top with another sheet of waxed paper. Roll gumdrops between waxed paper to 1/4-inch thickness. Cut out eyes, nose and mouth from gumdrops. Arrange on cake for pumpkin face.
  5. Place ice cream cone in center hole of cake for pumpkin stem.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use a 1.55-ounce milk chocolate candy bar instead of the gumdrops for the eyes, nose and mouth. Cut the candy bar into 2 large triangles for eyes and 7 small triangles for nose and mouth.
Success Hint
Use a sharp knife or scissors to cut the eyes, nose and mouth from the flattened gumdrops.
Special Touch
Use a tube of green decorating gel and candy spearmint leaves to make vines and leaves for the pumpkin. Or roll out green gumdrops as directed in step 4, and cut into leaf shapes and vines.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 3g,),
  • Cholesterol 25mg;
  • Sodium 300mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 0g,
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Fruit;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.