This wonderfully moist Duncan Hines Spice Cake Mix has pumpkin, crunchy nuts and a creamy vanilla icing. Enjoy the warm and spicy aroma as you apply decorative touches to your Spice Pumpkin Cake.
- 1 pkg Duncan Hines® Moist Deluxe® Spice Cake Mix
- 2 large eggs
- 1 cup water
- 1 cup canned pumpkin
- 1 cup chopped nuts
- 2 tubs Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
- green, red and yellow food coloring
- 1 flat bottom ice cream cone
- Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
- Combine cake mix, eggs, water and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into pan.
- Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
- Measure 1/4 cup frosting into small bowl. Tint with green food coloring. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate.
- Tint remaining frosting with red and yellow food coloring until frosting is desired orange color. Measure 3 tablespoons orange frosting in small bowl; add green food coloring to brown frosting.
- Frost cake with orange frosting. Make eyes, mouth and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole of cake for stem.
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dmbarnha1 (1 discussion) on Nov 11, 2012 at 12:53 PM
Makes great cupcakes if you want to do cupcakes. Line the tin with cupcake papers and frost just using cream ceese. People fight over these at work!
Comment by: dmbarnha1 (1 discussion) on Nov 11, 2012 at 12:54 PM
*correction-Frost using cream cheese frosting.
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mjordanlmj (2 discussions) on Oct 28, 2012 at 10:03 AM
Made this cake for a company party and it was not only a great looking cake, but a great tasting cake as well....
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Sandy60 (2 discussions) on Feb 21, 2012 at 07:26 PM
this is a great cake. i made it but didnt go through the trouble of tintng the icing orange just made it for home eating. its a great cake i will make again
No Rating
Jonibug (1 discussion) on Feb 18, 2012 at 06:30 PM
I want to make this right now, but I don't see oil listed above, Is there oil in the mix in the cake mix?
Comment by: Sandy60 (2 discussions) on Feb 21, 2012 at 07:19 PM
there is no oil in this cake but it turns out really good anyway
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cntrygrlgray (2 discussions) on Nov 23, 2011 at 11:00 AM
I made this cake and it was okay, mostly my issues. The food color made the icing runny and hard to apply, should have refrigerated it first. Also the pumpkin seemed to separate from the cake during baking. Not sure what I did wrong.
Comment by: cntrygrlgray (2 discussions) on Nov 23, 2011 at 11:04 AM
I forgot to add. I did the "stem" a bit different. I added some brown icing lines and blended to make it hopefully look a bit more real. It was not to bad looking.
Comment by: Sandy60 (2 discussions) on Feb 21, 2012 at 07:19 PM
i would use wilton paste colours as they do not make the icing runny
Comment by: dmbarnha1 (1 discussion) on Nov 11, 2012 at 12:52 PM
The frosting is supposed to be runny, it helps if you put it on a cooling rack over a cookie sheet and then run the frosting as a glaze over the entire piece. Let dry and transfer carefully onto a serving plate. Good Luck!
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dannidiva2002 (1 discussion) on Nov 19, 2011 at 10:39 PM
I plan to make 2 of these Thanksgiving. One Pumpkin for my family that loves it and a Vanilla one . I plan to use cream cheese frosting for the Pumpkin with a little cinnamon in it and cover the cones with chocolate frosting. I will defiantly post pictures. :-)
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fredamay (1 discussion) on Nov 17, 2011 at 08:29 PM
great recipe, made it tonight.. taking it to a charity bake sale... used rice crispy shaped stem,, didn't have a ice cream cone... liked mine better, will send a picture later. love reading everyone's comments... new to this site.
No Rating
stockard4u (1 discussion) on Nov 7, 2011 at 02:11 PM
OK... love the idea but frosting dripping? The receipe says frosting (I make my own) but this looks more like a glaze. I love the look of the picture mine had lines from the spreader so I tryed the papertowel trick but still did not getting the look I wanted? Help.
Comment by: bharris8203 (no discussions) on Nov 18, 2011 at 10:36 AM
A little trick I learned to get rid of the spreader lines...make sure your spreader is clean of all frosting and dip it in cold water. Once you dip it in the water, don't wipe it, and lightly go over your cake and your lines will magically disappear. Just make sure your spreader isn't dripping with water. If you need to repeat (if it's starting to make more lines), wipe off the speader and repeat with water.
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pumpkin321 (1 discussion) on Oct 23, 2011 at 08:23 PM
I must give this recipe a dazzling review. I thought I loved carrot cake but I stand corrected. This is my new favorite and I will never view cake the same again. I made cupcakes with this recipe and topped with cream cheese frosting. I will definitely be repeating this dessert again!!
No Rating
coffeelover (1 discussion) on Oct 19, 2011 at 07:48 PM
Doesn't matter what size can. You only need 1 cup. That's 8 oz.
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FamilyBaker (2 discussions) on Nov 24, 2010 at 08:21 PM
Have yet to try this cake but I did make it for Thanksgiving dessert tomorrow night :) but I used Chocolate cake (most of my family doesnt like pumpkin) and used two different color oranges for the frosting and a brown cone. I'm very happy with it and cant wait to see what everyone thinks about it and eat it!
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Christine Mlinek (315 discussions) on May 7, 2010 at 03:59 PM
an awesome cake. I did my own version with regular frosting tinted with orange, and did the cone in the center.
It was consumed completely!
It was consumed completely!
