Pumpkin Harvest Cake

Cake


2 boxes Betty Crocker SuperMoist carrot, spice, or yellow cake mix

Water, vegetable oil and eggs called for on cake mix boxes

Frosting and Decorations

2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting

Yellow and red food colors

Pull-apart green licorice twists

Betty Crocker Fruit Roll-Ups chewy fruit snack rolls (any flavor)

Edible glitter, if desired.

1.Heat oven to 325°F. Spray 2 1/2-quart ovenproof bowl with baking spray with flour. In large bowl, make 1 box of cake mix as directed on box, using water, oil and eggs. Pour batter into ovenproof bowl.

2.Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box of cake mix to make second cake. Cool cakes completely, about 1 hour.

3.In medium bowl, tint frosting with 9 drops yellow and 6 drops red food color to make orange frosting. Trim bottoms of both cakes to form flat surfaces. Place 1 cake, round side down, on plate. Spread 2/3 cup of the orange frosting over flat side of cake almost to edge. Place second cake, round side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.

4.To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines. Cut leaves from fruit snack rolls. Garnish cake with vines and leaves. Sprinkle with glitter.
 
TIP: LET IT COOL COMPLETELY, I DIDN'T AND YOU CAN SEE HOW THE FROSTING MELTED.
Recipe: Betty Crocker Fall Baking 2006, Photos Laura Spear