betty crocker super moist spice cake or other variety, mix must call for water vegetable oil and eggs
containers bettey crocker rich and creamy vanilla frosting
yellow and red gel food coloring
green colored sour straws cut into cut into i inches
grren gum drops
How To Make mini pumpkin bundt cakes
Heat oven to 350°F. Grease 2 miniature fluted tube cake pans with shortening; lightly flour. Make cake mix as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among cake pans.
Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 30 minutes.
In medium bowl, tint frosting with 2 teaspoons yellow food color and 1 teaspoon red food color to make orange frosting
Trim bottom of each cake to form flat surfaces. For each pumpkin cake, place 1 cake, rounded side down, on plate. Top with second cake, rounded side up. Frost entire cake with orange frosting, filling center with frosting.
Insert sour straw piece into each cake for stem. On work surface, flatten gumdrops with rolling pin; with small paring knife, cut out leaf shapes. Decorate cakes with gumdrop leaves
Use green icing to make vines on pumpkins, if desired.
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