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Pumpkin Cake
Pumpkin Cake
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Prep Time:
30 minutes
Total Time:
2 hours 5 minutes
Indulge in a delicious Bisquick® pumpkin cake for a delightful dessert experience.
Ingredients:
  • 1 ice cream cone
  • 3 cups Bisquick™ Original baking mix
  • 1 cup sugar
  • 1/2 cup shortening
  • 2/3 cup milk
  • 2 tablespoons grated orange peel
  • 1/4 cup orange juice
  • 4 eggs
  • Yellow food color
  • Red food color
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting or 1 tub (12 oz) Betty Crocker™ Whipped Cream Cheese Frosting
  • 1 teaspoon sugar
  • 10 large black or red gumdrops
Instructions:
  • Preheat oven to 350°F. Grease and flour a 12-cup fluted tube cake pan. In a large bowl, mix baking mix, 1 cup sugar, shortening, milk, orange peel, orange juice, eggs, 12 drops yellow food color, and 8 drops red food color with an electric mixer on low speed for 30 seconds, scraping the bowl occasionally. Increase speed to medium and beat for 4 minutes, scraping the bowl occasionally. Pour the batter into the pan.
  • Bake for around 35 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from the pan onto a wire rack. Allow it to cool completely.
  • Position the cake elegantly on a serving plate. Swirl 10 drops of yellow and red food colors into the frosting. Frost the cake beautifully.
  • Sprinkle a teaspoon of sugar on a sheet of waxed paper. Place the gumdrops about a quarter inch apart on the sugar. Cover with another sheet of waxed paper, then gently roll the gumdrops to a quarter-inch thickness. Cut out eyes, nose, and mouth from the gumdrops. Decorate your cake with the pumpkin face you've created.
  • Insert the ice cream cone into the center of the cake to create the pumpkin stem.

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