Pumpkin Cake

• Prep Time 30 min
• Total Time 2 hr 5 min
  

  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 Betty Crocker Rich & Creamy or Soft Whipped cream cheese ready-to-spread frosting

  1

  teaspoon sugar

  10

  large black or red gumdrops

  1

  ice cream cone

Directions

• 1 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.
• 2 Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
• 3 Place cake on serving plate. Stir 10 drops each yellow and red food colors into frosting. Frost cake.
• 4 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.
• 5 Place ice cream cone in center hole of cake for pumpkin stem. source:bettycrocker.com