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Add a photoServings: 12
Ingredients
- 2 pkt Devil's food cake mix, (18.25 ounces each)
- 1 pkt Instant vanilla pudding, (4 serving size)
- 1 1/2 c. Cool lowfat milk
- 3/4 tsp Red food coloring, divided
- 3/4 tsp Yellow food coloring, divided
- 2 ct white frosting, (16 ounces each)
- 4 dsh Green food coloring
Directions
- When completed, this cake will be shaped like a pumpkin with a stem.
- Prepare the cake mix as directed on the package. Bake the cake batter in two Bundt pans according to package directions. Let cold slightly, then remove from the pans and allow to cold completely on a wire rack. While the cakes are cooling, in a medium sized bowl, whisk together the pudding mix and mik. Add in 1/4 tsp. red food color and 1/4 tsp. yellow food color to the pudding and whisk till it turns orange; cover and chill. After the cakes have cooled, place 1 cake on a serving platter, flat side up. Next we need to create a "trench" in one of the cakes so which we can fill the trench with pudding and when placed together, the cakes will stick to create a pumpkin. Without cutting through the bottom of the cake, make a vertical cut 1/2 inch from the outside edge of the cake all the way around the cake, then make another vertical cut (parallel to the first one) 1/2 inch from the inside edge of the cake all the way around the cake. Gently remove the cake between the 2 cuts to create a trench (keep cake which you dug out, it will be used later), being careful not to tear the bottom of the cake; set aside. Fill the trench with the pudding. Place the other cake, flat side down, on top of the first cake, lining up the edges. Set aside 1/2 c. of the frosting. In a medium bowl, combine the remaining frosting with the remaining 1/2 tsp. red and 1/2 tsp. yellow food color; mix well. In a small bowl, combine the reserved 1/2 c. frosting with the green food color, stirring till well blended. Fill the center hole of the cake with the reserved cake pcs, allowing one long piece to stick out the top, forming a stem. Frost the cake lightly with the orange frosting; the ridges in the cake should still be visible. Frost the stem with the green frosting. Refrigeratefor at least 4 hrs before serving.
- Note: Use some decorating gel to turn your pumpkin into a jack-o'-lantern.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 12 servings | |
| Calories 62 | |
| Calories from Fat 4 | 6% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 161mg | 7% |
| Potassium 55mg | 2% |
| Total Carbs 13.16g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 11.2g | 7% |
| Protein 1.18g | 2% |
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