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Pumpkin Harvest Cake
Pumpkin Harvest Cake
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Prep Time:
40 minutes
Total Time:
4 hours 20 minutes
Indulge in a delicious pumpkin cake perfect for fall.
Ingredients:
  • 2 boxes Betty Crocker™ Delights Super Moist™ Carrot Cake Mix or 2 boxes Betty Crocker™ Delights Super Moist™ Spice Cake Mix
  • Water, vegetable oil and eggs called for on cake mix boxes
  • 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • Yellow and red food colors
  • Pull-apart green licorice twists
  • Betty Crocker™ Fruit Roll-Ups® chewy fruit snack rolls (any flavor)
  • Edible glitter, if desired
Instructions:
  • Preheat your oven to 325°F and generously spray a 2 1/2-quart ovenproof bowl with baking spray that contains flour. Prepare 1 box of cake mix according to the package instructions, then pour the batter into the prepared bowl. Bake for 1 hour 15 minutes to 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 15 minutes, run a knife around the edges, then invert it onto a cooling rack with the rounded side up. Repeat the process with the second box of cake mix. Let both cakes cool completely for approximately 1 hour.
  • Mix 9 drops yellow and 6 drops red food color in a medium bowl with frosting to create vibrant orange frosting. Trim the bottoms of both cakes to create flat surfaces. Put one cake, flat side down, on a plate and spread 2/3 cup of the orange frosting on the flat side, almost reaching the edge. Place the second cake, round side up, on top to form a round shape and then coat the entire cake with the remaining orange frosting.
  • Prepare the licorice stem by cutting a twist of licorice into thirds, then twist them together. Use a toothpick to create a hole in the top of the cake and insert the licorice stem. Create vines by pulling apart more licorice and cut leaves from fruit snack rolls. Decorate the cake with the vines, leaves, and a sprinkle of glitter before storing it loosely covered.

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