I found some pumpkin-shaped cake pans at my grocery store and used them to make this recipe. However, two round 8" or 9" cake pans will work just fine. For a stem, if you don't have the pumpkin-shaped pan, just cut a candy bar in half crosswise and push the cut ends into the top of the cakes after frosting. You could also make a layer cake and decorate the top as directed.
Prep Time: 0 hour, 20 minutes
Ingredients:
- 2 (9-inch) chocolate cake layers
- 2 tubs ready-to-spread frosting, orange tinted, or vanilla
- Yellow and red food coloring, if desired
- Black frosting gel
- Candy sprinkles
Preparation:
Bake and cool cakes completely. You can make two separate cakes, each one layer thick, or one large layer cake.
If you can't find orange frosting, tint the vanilla frosting with yellow and red food coloring, adding just a drop at a time, until desired color. Frost the cakes completely.
Using a toothpick, draw out a pumpkin face on the cakes. Fill in the lines with the black decorator frosting, then sprinkle candy sprinkles inside the outlines. Store cake loosely covered at room temperature.
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