Carve into this look-alike pumpkin bundt cake recipe for a festive Halloween party dessert.
Don’t worry if you’re not a fan of squash.
This pumpkin cake dessert idea is flavored with vanilla and almond – and only looks like a squash.
Credit: Matt Clark
Grease and flour 2 10-inch fluted pans; set aside.
Prepare cake mixes according to package directions, adding 1 teaspoon almond extract to batter.
Divide batter into 3 equal batches.
Alternately swirl the 3 different colors of batter in prepared pans and bake according to package directions.
Let cool 10 minutes.
Remove cakes from pans and cool completely.
Meanwhile, slowly whisk together powdered sugar, cream, vanilla, and 1 teaspoon almond extract.
Tint frosting with orange food coloring until desired colored.
If necessary, trim flat side of each cake to make even.
Place one cake, rounded side down, on a platter.
Spread the flat surface with about 1/4 cup of the frosting.
Top with remaining cake, rounded side up.
Pour icing over the top of the cake and allow to drip down.
Top with up-side-down ice cream cone as the stem.
If desired, transfer green frosting to a piping bag fitted with a large leaf tip.
Pipe leaves around the stem.
Switch large leaf tip to a small open tip and pipe vines as desired.
*To make a green stem:
Melt 1/2 cup canned green frosting.
Dip cone into frosting and let stand until dry.
Let remaining frosting cool to room temperature and use it for the leaves and vines, if desired.
2,000 calories a day is used for general nutrition advice.
