Pumpkin Harvest Cake

Pumpkin Harvest Cake

Embrace autumn with a sweet no-mess pumpkin cake.

Prep Time



Total Time






boxes Betty Crocker® SuperMoist® carrot or spice cake mix
Water, vegetable oil and eggs called for on cake mix boxes
Frosting and Decorations
containers Betty Crocker® Rich & Creamy vanilla frosting
Yellow and red food colors
Pull-apart green licorice twists
Betty Crocker® Fruit Roll-Ups® chewy fruit snack rolls (any flavor)
Edible glitter, if desired
  1. Heat oven to 325°F. Spray 2 1/2-quart ovenproof bowl with baking spray with flour. In large bowl, make 1 box of cake batter as directed on box. Pour batter into ovenproof bowl. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box of cake mix to make second cake. Cool cakes completely, about 1 hour.
  2. In medium bowl, tint frosting with 9 drops yellow and 6 drops red food color to make orange frosting. Trim bottoms of both cakes to form flat surfaces. Place 1 cake, round side down, on plate. Spread 2/3 cup of the orange frosting over flat side of cake almost to edge. Place second cake, round side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.
  3. To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines. Cut leaves from fruit snack rolls. Garnish cake with vines and leaves. Sprinkle with glitter. Store loosely covered.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Instead of licorice, use a green flat-bottom ice cream cone for a stem, placing it upside down.
Add a face to the pumpkin by cutting out eyes, a nose and a mouth from fruit snack rolls.
To keep the licorice "stem" together, bind the pieces with a rubber band and remove shortly before serving.

Nutrition Information:

1 Serving (1 Serving (Cake and Frosting Only))
  • Calories 410
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 4g,
    • Trans Fat 2g),
  • Cholesterol 55mg;
  • Sodium 350mg;
  • Total Carbohydrate 54g
    • (Dietary Fiber 0g,
    • Sugars 36g),
  • Protein 3g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.