Pumpkin Harvest Cake

Dairy Free
Health score
1%
Pumpkin Harvest Cake
260 min.
24
267kcal

Suggestions


Welcome to the delightful world of fall baking with our Pumpkin Harvest Cake! This scrumptious dessert is not only a feast for the eyes but also a treat for the taste buds, making it the perfect centerpiece for your autumn gatherings. With its rich flavors and vibrant colors, this cake captures the essence of the harvest season, inviting everyone to indulge in its warm, comforting taste.

What makes this cake truly special is its dairy-free nature, allowing those with dietary restrictions to enjoy a slice without worry. The combination of Betty Delights Super Carrot or Spice Cake Mix creates a moist and flavorful base, while the luscious orange frosting adds a festive touch that will have your guests raving. The creative use of pull-apart green licorice twists and colorful fruit snack leaves not only enhances the cake's appearance but also adds a playful element that kids and adults alike will adore.

Whether you're hosting a Thanksgiving feast, a Halloween party, or simply celebrating the beauty of fall, this Pumpkin Harvest Cake is sure to impress. With a generous yield of 24 servings, it's perfect for sharing with family and friends. So roll up your sleeves, gather your ingredients, and let the baking magic begin! Your kitchen will soon be filled with the delightful aroma of spices and sweetness, making this cake a memorable addition to your dessert repertoire.

Ingredients

  • boxes spice cake mix 
  • 16 oz vanilla frosting 
  • serving purple gel food coloring red yellow
  • serving twist and ends together to make a rough knob. cover green
  • serving snack peppers (any flavor)
  • serving edible gold dust 

Equipment

  • bowl
  • oven
  • knife
  • wire rack
  • toothpicks

Directions

  1. Heat oven to 325°F. Spray 2 1/2-quart ovenproof bowl with baking spray with flour. In large bowl, make 1 box of cake batter as directed on box.
  2. Pour batter into ovenproof bowl.
  3. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake.
  4. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box of cake mix to make second cake. Cool cakes completely, about 1 hour.
  5. In medium bowl, tint frosting with 9 drops yellow and 6 drops red food color to make orange frosting. Trim bottoms of both cakes to form flat surfaces.
  6. Place 1 cake, round side down, on plate.
  7. Spread 2/3 cup of the orange frosting over flat side of cake almost to edge.
  8. Place second cake, round side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.
  9. To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines.
  10. Cut leaves from fruit snack rolls.
  11. Garnish cake with vines and leaves.
  12. Sprinkle with glitter. Store loosely covered.

Nutrition Facts

Calories267kcal
Protein2.82%
Fat30.17%
Carbs67.01%

Properties

Glycemic Index
3.13
Glycemic Load
5.52
Inflammation Score
-1
Nutrition Score
4.1552173769021%

Nutrients percent of daily need

Calories:267.43kcal
13.37%
Fat:9.01g
13.86%
Saturated Fat:2.05g
12.83%
Carbohydrates:45.01g
15%
Net Carbohydrates:44.28g
16.1%
Sugar:32.03g
35.59%
Cholesterol:0mg
0%
Sodium:317.86mg
13.82%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.9g
3.79%
Manganese:0.24mg
11.98%
Iron:2.06mg
11.42%
Phosphorus:100.78mg
10.08%
Vitamin B1:0.15mg
9.89%
Vitamin B2:0.16mg
9.44%
Folate:23.5µg
5.88%
Vitamin B3:1.14mg
5.7%
Copper:0.11mg
5.3%
Vitamin K:5.22µg
4.97%
Potassium:153.43mg
4.38%
Calcium:41.07mg
4.11%
Fiber:0.73g
2.93%
Vitamin E:0.38mg
2.51%
Magnesium:9.24mg
2.31%
Selenium:0.92µg
1.32%
Vitamin B5:0.11mg
1.12%
Zinc:0.17mg
1.12%