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Crunchy Caramel Pumpkin


Caramel Pumpkin

Caramel Pumpkin

Linda Larsen
Using a crisp caramel and peanut butter candy mixture, this pumpkin is a cute centerpiece and a wonderful sweet treat. Use two batches of Special Kay Bars for the base, then frost and decorate.

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 16-20 servings


  • 2 recipes Special Kay Bars
  • 2 (16 ounce) cans vanilla canned frosting
  • orange food color or red and yellow food color
  • 1 ice cream cone
  • 1 cup chocolate canned frosting
  • Chocolate coated candies
  • caramel corn
  • green gumdrops


Make one batch of Special Kay Bars. Spray bundt pan thoroughly with nonstick cooking spray and press mixture into pan. Let stand until cooled, then invert. I loosen the mixture around the edges of the cake, then invert the pan onto a silpat sheet. Knock on the pan and the caramel mixture should drop out. Repeat with second batch of Special Kay Bars.

Place one bundt shape rounded side down on serving plate. Spread flat top with some frosting and top with second bundt shape. Combine vanilla frosting with food coloring in medium bowl and beat until combined; tint frosting desired color. Frost entire 'cake', using the back of a spoon to make lines on the pumpkin.

Frost ice cream cone with chocolate frosting and place upside down in hole at the top of the 'cake'. If desired, using chocolate frosting and candies, make a face on the front of the pumpkin. Roll out the green gumdrops using the palm of your hand until they form long thin ropes. Curl the ropes around a straw to make a curly green stem and attach near the frosted ice cream cone. Enjoy!

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