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Pumpkin Harvest Cake

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  • Prep 40 min
  • Total 4 hr 20 min
  • Servings 24
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Embrace autumn with a sweet no-mess pumpkin cake.
Updated May 24, 2022
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Frosting and Decorations


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of licorice, use a green flat-bottom ice cream cone for a stem, placing it upside down.
  • tip 2
    Add a face to the pumpkin by cutting out eyes, a nose and a mouth from fruit snack rolls.
  • tip 3
    To keep the licorice "stem" together, bind the pieces with a rubber band and remove shortly before serving.


Nutrition Facts are not available for this recipe
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