I started with two boxes of spice cake mix, a 15 oz. can of pumpkin, two boxes of vanilla pudding, 6 eggs, 1 cup of water, 1 cup of canola oil, 3 tsp. of cinnamon and 1 tsp. of nutmeg. Then baked two bundt cakes from the mixture for 40 min. I then froze both cakes overnight. It took almost 3 cans of vanilla frosting.

I bought Little Debbie Swiss rolls for the stem, candy corn for the decoration, strawberry kiwi flavored mini fruit roll ups for the leaves and cut the leaves (I found material leaves and traced them). I mixed red and yellow food coloring to make orange and green for the curly q’s.

I bought the plastic tray and leaves from the dollar store and hot glued the leaves to the tray. I trimmed the top of each cake to make them flat and put both flat side together after filling the middle with frosting. I had baked a muffin from the same mix and placed it in the middle of the cake to support the chocolate stem. I then frosted the whole cake and used my small spatula to make the ridges, placed the curly q’s and leaves on the cake and inserted the stem.

I then placed the cake on the tray and added the candy corn. This Halloween Pumpkin Cake Design was easy and very fun! I made it to take to my church’s potluck!