Pumpkin Cake

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Halloween costume parties at our house are a tradition that we all enjoy.  The past few years my friend Jane and I have baked and decorated a centerpiece cake.  And we have such a good time doing it.  This year we used a recipe for a Pumpkin/Carrot/Spice cake from Women’s Day to make our pumpkin.  This pumpkin required two bundt cakes.  And a LOT of cream cheese icing…1 cup of butter and 4 8-oz packages of cream cheese.  Each of us used the recipe and baked a cake the day before we put them together.

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First step after baking is to cut each of the cakes in half horizontally.  And start stacking and icing.

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We used some long toothpicks to secure the layers.

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The top is on and you’re thinking it looks nothing at all like a pumpkin!  We put the cake in the refrigerator for 30 minutes or so to help set the icing up.  With the pedestal plate and 2 bundt cakes stacked it required a bit of refrigerator rearranging but I think the chilling helped.  We covered it with a light base coat and, once again, returned it to the refrigerator for another 30 minutes.

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A second coat of icing and it’s starting to look like a pumpkin.  We used the stem from a real pumpkin supported by a couple of small dixie cups stacked in the center and held in place by icing.

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And there you have it.  Ta Da!!  A perfect pumpkin.  Two years ago we did a caramel apple.

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Last year we made a brain.   That was great fun to do as well!

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But I think this year our guests will find the pumpkin much more appetizing.  Happy Halloween.

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