A white, or yellow cake will work perfectly for this. Or of course you can do your own *hack* from scratch. With a little carving skill you can turn your cake into a pumpkin shape to serve for Autumn gatherings, Thanksgiving or Halloween.
Ingredients
1 Yellow Butter Cake mix
1/3 C. Pumpkin Butter (homemade or store-bought)
2 tsp. Pumpkin Pie Spice (homemade or store-bought)
Directions
Make the cake mix as directed on the box, but if it calls for butter, omit. ADD, pumpkin butter and pumpkin spice and pour into buttered skillet. Bake as directed on the box. I baked mine at 350 degrees for 30 minutes and it came out perfect. If using a cast iron skillet, the cake will be done when you see it starting to pull away from the sides of the skillet and the center springs back when lightly pressed. Allow the cake to cool a few minutes, tip out of the skillet onto a cooling rack. Frost if desired.
Serving Suggestion: Use your favorite frosting or try my Pumpkin Butter Cream Cheese frosting at the link below.
To turn your cake into a pumpkin shape: With a sharp knife, cut the top of the cake where the stem will go. I cut a *wave* shape. (Refer to the photos for cutting and placement). Remove that piece from the cake and trim off excess, turn the piece and tuck into the top center to represent the stem. Frost the cake, reserving enough frosting for the stem. Color the reserved frosting with 3 or 4 drops of green food coloring.
To make your own Pumpkin Butter, refer to the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/pumpkin-butter
To make your own Pumpkin Pie Spice mix, refer to the link:
justfowlingaround.weebly.com/seasoning-and-sauces/pumpkin-pie-spice-mix
To render your own pumpkin, refer to the link:
justfowlingaround.weebly.com/recipes-for-self-reliance/category/rendering-squash-and-pumpkin
To make Pumpkin Butter Cream Cheese frosting, follow the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/pumpkin-butter-cream-cheese-frosting
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