Page 144 - Betty Crocker - Halloween Cookbook

Mini Pumpkin Cakes

PREP TIME: 30 Minutes • START TO FINISH: 1 Hour 35 Minutes •
6 servings (1 mini pumpkin cake)

Cake 1. Heat oven to 350°F. Grease 2 miniature fluted tube cake pans
1 box spice cake mix with with shortening; lightly flour. Make cake mix as directed on box for
pudding in the mix cupcakes, using water, oil and eggs. Divide batter evenly among
Water, vegetable oil and cake pans.
eggs called for on cake 2. Bake 22 to 25 minutes or until toothpick inserted in center comes
mix box
out clean. Cool 10 minutes; remove cakes from pans to cooling racks.
Cool completely, about 30 minutes.
Frosting and Decorations
2 containers (1 lb each) 3. In medium bowl, tint frosting with 2 teaspoons yellow food color
vanilla creamy ready-to- and 1 teaspoon red food color to make orange frosting.
spread frosting 4. Trim bottom of each cake to form flat surfaces. For each pumpkin
Yellow and red food color cake, place 1 cake, rounded side down, on plate. Top with second cake,
Green sour straws, cut rounded side up. Frost entire cake with orange frosting, filling center
into 1-inch pieces with frosting.
6 green gumdrops 5. Insert sour straw piece into each cake for stem. On work surface,
flatten gumdrops with rolling pin; with small paring knife, cut out leaf
shapes. Decorate cakes with gumdrop leaves.

1 Serving: Calories 1,169; Total Fat 49g (Saturated Fat 14g); Sodium 756mg; Total Carbohydrate
168g (Dietary Fiber 0g); Protein 7g Exchanges: 2 Starch, 9 Other Carbohydrate, 10 Fat
Carbohydrate Choices: 11

Terrifying Tip

Use green icing to make vines on pumpkins, if desired.

• 142 • Spooky Cupcakes & Cakes