Make 2 bundt cakes and 1 batch of cupcakes (comes out to like 20 cupcakes) using the following recipe
Pumpkin Spice Bundt Cake
Ingredients:
1 pkg. spice cake
1 small can pumpkin (or half a large one)
1/2 cup vegetable or canola oil
1 pkg. vanilla instant pudding
3 eggs
1 tsp cinnamon
1/2 cup water
Bake:
Heat oven to 350 degrees. Mix all ingredients at medium speed for 5 minutes. Pour into greased and floured Bundt pan (or paper cupcake liners). Bake 40-45 minutes (17-22 minutes for cupcakes). Let cool 10 minutes in the pan. Let cool completely.
Cream Cheese Frosting (I made 2 batches of this and had lots leftover)
Ingredients:
2 sticks butter
1 8oz. package cream cheese
1 tsp vanilla
1 boxes of confectioners sugar, sifted
Red, yellow, and green food coloring
Mix:
Combine first 3 ingredients until smooth. Add sugar little by little and beat on low. After all the sugar has been added, beat on high until light and fluffy. Set aside enough frosting to frost the entire bottom of a cupcake, and color it green to your liking. Color the remaining frosting orange to your liking.
Construction:
Put one bundt cake top down. Cut out teeth as desired. Frost the “top” of this cake (the part in the air). Lay the other bundt cake on top, right side up. Cut out eyes as desired. Frost completely with the orange frosting. Place a turned on LED “candle” in the bottom (I do not advise using a real candle). Frost the entire bottom of a cupcake using the green frosting and place face down into the hole in the top.
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