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Pumpkin Patch Cake
Pumpkin Patch Cake
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Prep Time:
1 hour
Total Time:
2 hours
Indulge in our decadent Pumpkin Patch Cake - a delectable autumn treat featuring Betty Crocker™ Super Moist™ devil's food cake mix.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, oil and eggs called for on cake mix box
  • 1 tub (12 oz) Betty Crocker™ Whipped Cream Cheese Frosting
  • Red food color
  • Yellow food color
  • Orange sanding sugar
  • 5 pretzel sticks
  • Green food color
  • 8 chocolate wafers, crushed
  • Green sanding sugar
  • 4 fresh mint sprigs
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Line 9 mini muffin cups with paper baking cups. Grease a 9-inch square pan with shortening and lightly flour it.
  • Prepare cake mix according to box instructions using water, oil, and eggs. Fill paper baking cups 3/4 full and pour the remaining batter into a square pan.
  • Bake cupcakes for 12 to 15 minutes, and square cake for 25 to 30 minutes, until both spring back lightly when touched in the center. Let them cool completely, for at least 30 minutes.
  • Transfer one-third of the frosting into a small bowl. Mix in a few drops of red and yellow food coloring until it reaches a light orange hue. Frost the mini cupcakes with the orange frosting, ensuring they are completely covered with orange sanding sugar. Snap the pretzel sticks in half and gently press half of a pretzel into the center of each cupcake. Use a toothpick to create vertical lines on the sides of each cupcake, forming the ribbed pumpkin effect.
  • Color the rest of the frosting with green food coloring. Set the square cake on a serving plate or tray. Frost the cake with the green frosting. Choose one corner of the cake as the back and top it with crushed chocolate wafers. Sprinkle the wafers over the center of the cake, allowing some of the green frosting to be visible along the other edges of the cake.
  • Place mini cupcake pumpkins on top of crushed chocolate wafers. Sprinkle the green cake edges with green sanding sugar. Press small mint leaves onto the pumpkin cupcakes near the pretzel "stem." Place the remaining mint sprigs between the pumpkins to create the appearance of vines. Cover the cake loosely and store it.

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