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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This recipe is shaped like a 3D pumpkin and was on the cover of the November 2006 Family Circle Ingredients:
2 (14 ounce) boxes pumpkin quick bread mix |
2 cups water |
6 tablespoons vegetable oil |
4 large eggs |
4 (12 ounce) cans whipped vanilla frosting |
orange paste food coloring |
ice cream cones |
1 tablespoon light corn syrup |
brown sanding sugar |
orange sanding sugar |
Directions:
1. Heat oven to 375.
2. Grease and flour two 6-cup Bundt pans.
3. Prepare quick bread with water, oil and eggs according to package directions.
4. Pour batter into pans.
5. Bake until golden and toothpick inserted in center comes out clean (30-40 minutes).
6. Transfer to a rack, cool 10 minutes, invert, cool completely.
7. Tint frosting orange, trim tops of cakes level, spread frosting on cut side of one cake.
8. Sandwich cakes, cut sides together, and cover cakes with frosting. Smooth frosting, then drag spatula from bottom to top to create ribs , then repeat, overlapping lines.
9. Heat corn syrup in microwave for 5-10 seconds, brush onto ice cream cone, sprinkle with brown sanding sugar and place cone upside down for stem on top of cake.
10. Options: tint frosting in different shades of orange and pipe lines of darker frosting over frosted cake, dragging from bottom to top to create ribs; coat a skewer with vegetable oil, roll in orange sanding sugar and lightly press skewer to frosted cake to create vertical sugared lines in the cakes ribs; use smaller Bundt molds to create smaller cakes (half recipe for 6 muffin sized Bundts or 12 brownie sized Bundts) and use pretzel sticks for the stems.
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