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Steps
1
Preheat oven to 350°F for metal pans, 325°F for non-stick or dark pans.
2
For each cake mix, beat together 1/2 cup orange juice, 1/2 cup water, 3 eggs, 1/2 cup melted butter, and 1 teaspoon orange zest together with the cake mix. Beat on low for 30 seconds. If you want an orange colored cake, add some orange food coloring, then continue to beat for 2 minutes on medium speed.
3
Spray a bundt pan with non-stick cooking spray. Pour cake batter into pan and bake for 36-42 minutes until lightly golden brown or a toothpick poked into the center of the cake comes out clean.
4
Allow cake to cool for 15 minutes. Hold your hand over the cake, turn the pan upside down and allow the cake to drop gently onto a cooling rack. Allow cake to cool completely, for about an hour. Wash the bundt pan and repeat, making a second bundt cake.
5
Meanwhile, tint two tubs of Betty Crocker™ Vanilla Frosting using Betty Crocker™ Neon Orange gel food coloring. Add a few drops of Betty Crocker™ red gel food coloring for a deeper shade of pumpkin orange.
6
Scoop out about 1/3 cup of the orange frosting and stir in the cocoa powder, making brown frosting. Frost the outside of the ice cream cone. Allow the frosting to dry.
7
When the first cake is cool, make the cake level, by cutting off the puffed part of the cake.
8
Place this bundt cake, top side down, on a small cardboard cake round. Frost around the outside and on top of the cake.
9
Carefully set the cake on a cake stand or plate. Fill the center of the cake with a variety of candy like Betty Crocker™ Halloween Fruit Snack, candy corn, and gummy worms.
10
Once the second cake is cooled, cut off the excess, and set it on top of the bottom cake. Fill the hole with a bit more candy. Fill the frosted ice cream cone with candy, and place it into the hold in the top bundt cake.
11
Frost the top portion of the cake. Use a metal spatula to draw the frosting up from the bottom of the cake to the top near the stem, creating the lines in the pumpkin.
12
If desired, decorate your pumpkin cake using fondant or modeling chocolate. Cut jack-o-lantern features and leaves out using cookie cutters or a knife. Add decorations to cake.
13
This cake is best served within a day. Store left overs in an airtight container at room temperature.
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No nutrition information available for this recipe
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