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Pumpkin Harvest Cake

Embrace autumn with a sweet no-mess pumpkin cake.

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( 29 Ratings)

29 Ratings

5 Stars 62%

4 Stars 21%

3 Stars

2 Stars

1 Stars

Member Reviews ( 9 )

48099b29-3751-4b61-ac8b-5b44a695f006

Prep Time 40 min
Total Time 4 hr 20 min
Servings 24

Ingredients

Cake

2: boxes Betty Crocker® SuperMoist® carrot or spice cake mix

: Water, vegetable oil and eggs called for on cake mix boxes

Frosting and Decorations

2: 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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (Cake and Frosting Only)

Calories: 410
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 4g, 4% Trans Fat 2g 2% ),
Cholesterol: 55mg; 55%;
Sodium: 350mg; 350%;
Total Carbohydrate: 54g; 54%
(Dietary Fiber 0g 0% Sugars 36g 36% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 4%;

Exchanges:

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.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 10/30/2012 10:12:57 AM REPORT ABUSE painter3447 said:

Rating:

I made this today for my bunco club. The cake looks great and tastes good. How in the world do you get the fruit roll up to unroll and cut for the leaves? It just sticks together.

This reply was: Helpful Inspiring

Posted 10/27/2011 6:41:07 PM REPORT ABUSE Gracie619 said:

Rating:

This is One of My Favorite Autumn Recipes!! What I Used For The Shape is a Bundt Cake Pan, it also gives the ridges for the Pumpkin Look!

This reply was: Helpful Inspiring

Posted 10/20/2011 9:25:14 PM REPORT ABUSE TatteeA said:

Rating:

I used cream cheese icing and colored that instead. The cream cheese simply taste better with spice or carrot cake. Also, I piped my vertical lines on the cake in lieu of spreading the icing and trying to achieve the effect pictured. I used a rounded flat tip. Looked great with lots of awesome reviews for both taste and presentation. I rule!

This reply was: Helpful Inspiring