Pumpkin Cake Recipe

Ingredients

3

                        cups Bisquick™ Original baking mix

1

cup sugar

1/2

cup shortening

2/3

cup milk

2

tablespoons grated orange peel

1/4

cup orange juice

4

eggs

Yellow food color

Red food color

1

                        tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting or 1 tub (12 oz) Betty Crocker™ Whipped Cream Cheese Frosting

1

teaspoon sugar

10

large black or red gumdrops

1

ice cream cone

Preparation

Heat oven to 350°. Grease and flour 12-cup fluted tube cake pan. Beat baking mix, 1 cup sugar, the shortening, milk, orange peel, orange juice, eggs, 12 drops yellow food color and 8 drops red food color in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter into pan.

Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

Place cake on serving plate. Stir 10 drops each yellow and red food colors into frosting. Frost cake.

Sprinkle 1 teaspoon sugar on sheet of waxed paper. Place gumdrops about 1/4 inch apart on sugar. Top with another sheet of waxed paper. Roll gumdrops between waxed paper to 1/4-inch thickness. Cut out eyes, nose and mouth from gumdrops. Arrange on cake for pumpkin face.

Place ice cream cone in center hole of cake for pumpkin stem.

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