Enjoy this creative pumpkin cake made using Bisquick® Original baking mix - a wonderful dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Grease and flour 12-cup fluted tube cake pan. Beat baking mix, 1 cup sugar, the shortening, milk, orange peel, orange juice, eggs, 12 drops yellow food color and 8 drops red food color in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
- Place cake on serving plate. Stir 10 drops each yellow and red food colors into frosting. Frost cake.
- Sprinkle 1 teaspoon sugar on sheet of waxed paper. Place gumdrops about 1/4 inch apart on sugar. Top with another sheet of waxed paper. Roll gumdrops between waxed paper to 1/4-inch thickness. Cut out eyes, nose and mouth from gumdrops. Arrange on cake for pumpkin face.
- Place ice cream cone in center hole of cake for pumpkin stem.
Nutrition Facts : Calories 280, Carbohydrate 45 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg
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