Recipe courtesy of Sandra Lee
Total:
2 hr 30 min
Active:
1 hr
Yield:
1 large and 6 small cakes
Level:
Intermediate
Total:
2 hr 30 min
Active:
1 hr
Yield:
1 large and 6 small cakes
Level:
Intermediate

Ingredients

Cake:
Fondant Frosting:

Directions

Watch how to make this recipe.

Special equipment: 1 large pumpkin-shaped cake pan (recommended: Nordic Ware Brand) 1 (12-count) small pumpkin-shaped cake pan (recommended: Nordic Ware Brand) 1 wine cork, for large cake Green raffia Toothpicks Soldering wire

Preheat the oven to 350 degrees F. Spray both large and small cake pans with nonstick cooking spray, coat with flour, and knock out the excess.

For the cake: Combine the cake mix with the pumpkin puree, oil and eggs. Using a hand mixer, beat on medium until well incorporated, about 3 minutes. Using an ice cream scoop, fill 6 of the the mini pumpkin pans 2/3 of the way to the top. Fill the unused cups with water so the pan doesn't burn. Pour the remaining batter into the large pan, 2/3 of the way up the sides. Bake the small pans until the tops are golden brown and a toothpick inserted in the center comes out clean, 10 to 12 minutes. Continue to bake the large cake until browned and toothpick inserted in center comes out clean as well, about 30 minutes. Remove from the oven and, once cool enough to handle, invert onto a wire cooling rack to cool completely.

Slice the tops off of each cake so that it is flat. Spread about 1/4 cup of the frosting on the cut side of the large cake. Place the other cake half on top of the icing to form a large pumpkin. The icing will act as glue and hold the 2 halves together. Repeat the process with the smaller cakes using 1 tablespoon of frosting per cake set.

For the fondant: In a large bowl with a hand mixer, beat together the confectioners' sugar and pumpkin puree. Slowly add water by the tablespoonful until a very thick but pourable consistency is reached. Color the fondant orange with a few drops each of red and yellow food coloring. Put the icing in a resealable zip top bag. Place the cakes on a wire cooling rack fitted in a sheet pan. Snip the corner the zip top bag and start to squeeze fondant over top of cakes, allowing to drip down the sides. Let the fondant dry before inserting the stems.

For the stems: Wrap the cork with the green raffia. Insert a toothpick half way into the cork. Insert into the top of the large pumpkin. Cut the soldering wire into 6 (6-inch) pieces and fold each piece into thirds to form one thick piece about 2 inches long. Wrap with raffia and insert into the top of each small pumpkin cake.

Cook's Note

This makes 1 large and 6 small pumpkins. For a large table and centerpiece, the recipe can be double or tripled. Be sure to mix in batches and cool pans completely in between baking batches.

Categories:

IDEAS YOU'LL LOVE

Pumpkin-Cheesecake Petits Fours

Recipe courtesy of Sandra Lee

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Onion Dip from Scratch

Recipe courtesy of Alton Brown

Pumpkin Soup

Recipe courtesy of FamilyFun Magazine

Pumpkin Pie

Recipe courtesy of Joanne Chang

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Pumpkin Pie Martini

Recipe courtesy of Sandra Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped Junior

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking