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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A slice into this fun pumpkin-shaped dessert reveals a moist banana cake inside. A tempting nut filling joins two cakes to form the pumpkin. Decorating is easy with orange-tinted frosting. We use it as a birthday cake, but it also would be nice following a special fall meal. Ingredients:
2 packages banana cake mix (regular size) |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup half-and-half cream |
1/2 cup sugar |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
1/2 cup chopped pecans |
butter cream frosting: |
3/4 cup butter, softened |
3/4 cup shortening |
6 cups confectioners' sugar |
1 teaspoon vanilla extract |
2 to 4 tablespoons milk |
red, yellow and green food coloring |
ice cream cake cones or banana |
1 cup chocolate wafer crumbs, optional |
Directions:
1. Prepare and bake cakes in 12-cup fluted tube pans according to package directions; cool.
2. For filling, melt butter in a saucepan. Stir in flour to form a smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in vanilla and salt. Fold in pecans; cool.
3. Cut thin slice of bottom of each cake. Spread one cake bottom with filling; put cakes together with bottoms together. Set aside.
4. In a bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting orange. Tint remaining frosting green. Place a small glass upside down in the center of the cake to support the stem . Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting. If desired, add chocolate water crumbs as dirt around cake. Pipe green vines on cake and dirt if desired. Yield: 12-16 servings.
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