Jack-o-Lantern Cake

1 prepared cake mix
4-6 cups powder sugar
1/2 cup butter
1/4 cup milk
food color
Assorted candies for face *

Preheat oven to 350 F. Grease and flour two matching 3-cup oven safe round mixing bowls with
sloping sides.

Prepare cake mix according to package directions. Pour cake into prepared mixing bowls. Bake
for approximately 45-60 minutes or until a long toothpick inserted in center of cake comes out
clean. Cool cake 5-10 minutes in baking bowls, then invert on cooling rack and cool completely.

Soften butter; add milk and 4 cups powder sugar. Beat until fluffy. Add additional sugar, as
needed, to create desired stiffness for frosting – if needed, beat in milk, 1 tablespoon at a time, to
thin. Color frosting with orange food color or mix yellow and red to create orange.

Trim top of cakes to form a flat matching surface. Place a small amount of frosting on flat surface of
one cake and inverted second cake on top to create a pumpkin shape. Frost sides and top of
cake. Drag knife or spatula up sides of cake to create the ridge effect of pumpkins.

Draw jack-o-lantern face on paper or find a jack-o-lantern face to follow. To decorate use a fruit
roll up or tootsie roll to create a stem. Cut thin strips of fruit rollups and place around top of cake
to create jack-o-lantern lid. Cut and roll gumdrops, tootsie rolls or fruit roll ups to create eyes,
nose and mouth. Press shapes into soft frosting and allow to dry. Arrange jack-o-lanterns on silk
leaves or paper plates for display.


* Tootsie Rolls; fruit rollups; gum drops; licorice, etc.

** Experiment with different size and shape bowls for unique pumpkin shapes. Two bundt pans
work well to create a large pumpkin. Each pan holds one cake mix. Use a cupcake to fill up the
center of the top cake. Custard cups work well for small individual pumpkins. Select pans or bowl
with sloping sides to create the rounded shape of the pumpkin.

*** Partially freezing cake before frosting will help prevent crumbs from mixing with the frosting.

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