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Harvest Cake
Harvest Cake
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Prep Time:
25 minutes
Total Time:
3 hours 50 minutes
Indulge in Betty Crocker's Super Moist™ cake topped with ready-to-use frosting and colorful candy accents - a delicious and festive treat!
Ingredients:
  • 2 boxes Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 2 cups apple cider
  • 2/3 cup butter, softened
  • 6 eggs
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 cup chopped crystallized ginger
  • 1 cup chopped pecans, if desired
  • 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • Pumpkin-shaped candies
  • Candy corn
  • Spearmint leaf-shaped gumdrop candies, sliced to desired thinness
  • 1 can (6.4 oz) Betty Crocker™ Easy Flow green decorating icing
Instructions:
  • Preheat your oven to 350°F (or 325°F for dark or nonstick pans) and generously grease or spray a 9-inch and an 8-inch round cake pan.
  • Combine cake mix, apple cider, butter, eggs, cinnamon, and nutmeg in a large bowl. Use an electric mixer to beat on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Fold in ginger and pecans before pouring the batter into pans.
  • Follow the baking and cooling instructions on the box for 9-inch and 8-inch round pans.
  • Line 24 regular-size muffin cups with paper baking cups. Prepare the cake batter as instructed above using the remaining cake mix, apple cider, butter, eggs, cinnamon, and 1/8 teaspoon of the nutmeg. Mix in the remaining ginger and pecans. Spoon the batter evenly into the prepared muffin cups. Bake according to the cupcake instructions on the box. Allow the cupcakes to cool in the pans for 10 minutes, then transfer them to a cooling rack. Let them cool completely for about 30 minutes before serving.
  • Gently whisk 1/4 teaspoon of nutmeg into each container of frosting. Layer and frost the cake, starting with the 9-inch layer at the bottom. Take off the paper baking cups from 9 cupcakes. Place 5 cupcakes upside down on the cake (trim the tops with a serrated knife to make them flat, if needed). Frost the sides and tops. Arrange 3 cupcakes upside down on top of the first layer of cupcakes and frost. Finish by placing 1 cupcake upside down on top and frosting it.
  • Arrange candies artistically on the cake. Pipe green decorating icing through a drawing tip to create beautiful vine designs. Frost the remaining cupcakes with more candies, or wrap and freeze for later. Store the cake loosely covered.

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