Preparation 25 min.
Baking 1 hrs.
Cooling 30 min.

Cake Ingredients:
1 (18.5-ounce) package yellow or spice cake mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup buttermilk
1 cup canned pumpkin
2 eggs

Frosting Ingredients:
1/3 cup Butter, softened
1/3 cup canned pumpkin
4 cups powdered sugar
1 teaspoon milk
1 teaspoon vanilla
2 drops red food color, if desired
2 drops green food color, if desired

Decoration Ingredients:
1 (6-inch) black licorice twist
1 large marshmallow

Heat oven to 350F.
Combine all cake ingredients in large mixer bowl.
Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes).
Pour batter into greased and floured 2 1/2-quart ovenproof bowl.
Bake for 60 to 75 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from bowl; invert. Cool completely.

Meanwhile, combine butter and 1/3 cup pumpkin in small mixer bowl.
Beat at medium speed until well mixed.
Gradually add half of powdered sugar; continue beating, scraping bowl often, until well mixed.
Add remaining powdered sugar, milk and vanilla. Beat until smooth.
Reserve 1/4 cup frosting. Stir in red food color to remaining frosting, if desired.
Frost cooled cake with red tinted frosting.

Cut licorice twist into 4 long strips; cut 9 (1-inch) pieces and
arrange on side of cake in triangle shapes for eyes and nose.
Place 1 long strip on cake in curved fashion to form mouth.

Add green food color to reserved frosting, if desired.
Place marshmallow on top of cake to form stem.
Frost marshmallow with green tinted frosting.

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