Embrace autumn with a sweet no-mess pumpkin cake.
Pumpkin Harvest Cake
- Prep Time 40 min
- Total 4 hr 20 min
- Servings 24
- Ingredients 7
Ingredients
Cake
- 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
Frosting and Decorations
- 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
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Step1Heat oven to 325°F. Spray 2 1/2-quart ovenproof bowl with baking spray with flour. In large bowl, make 1 box of cake batter as directed on box. Pour batter into ovenproof bowl. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box of cake mix to make second cake. Cool cakes completely, about 1 hour.
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Step2In medium bowl, tint frosting with 9 drops yellow and 6 drops red food color to make orange frosting. Trim bottoms of both cakes to form flat surfaces. Place 1 cake, round side down, on plate. Spread 2/3 cup of the orange frosting over flat side of cake almost to edge. Place second cake, round side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.
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Step3To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines. Cut leaves from fruit snack rolls. Garnish cake with vines and leaves. Sprinkle with glitter. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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