Recipes and Cooking Pumpkin Cakes 5.0 (5) A pound cake mix and canned pumpkin make this festive dessert recipe easy to prepare. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 60 mins Bake Time: 20 mins Total Time: 80 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 16 ounce package pound cake mix 1 cup canned pumpkin 2 eggs ⅓ cup water 2 teaspoon pumpkin pie spice 1 teaspoon baking soda 1 16 ounce can vanilla or cream cheese frosting Orange food coloring Large gumdrops (optional) Gumdrop Leaves and Vines (see note below) Directions Preheat oven to 350 degrees F. Grease and lightly flour six 4-inch fluted individual tube pans. In large bowl, combine cake mix, pumpkin, eggs, the water, pumpkin pie spice, and baking soda. Beat with electric mixer on medium speed for 3 minutes., Pour about 1/3 cup of the batter into each tube pan. (Keep remaining batter refrigerated.) Bake for 10 to 12 minutes or until toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove mini cakes from pans. Cool on wire racks. Repeat with remaining batter to make six more mini cakes. If necessary, trim flat sides of mini cakes evenly with serrated knife. Tint frosting orange. For each pumpkin cake, spread about 2 rounded tablespoons of the frosting on flat side of one mini cake. Add another mini cake, pressing flat sides together to form a round pumpkin-shape cake. Frost outside of cake with orange frosting. If desired, make stems by trimming sides of green gumdrops straight with knife; place stem in center of each cake. Make leaves and vines (below); place on top and around bottom of each cake. Makes 12 servings. Gumdrop Leaves and Vines: On a sugared surface, roll out large green, red, orange, and yellow gumdrops with a well-sugared rolling pin. For the vines, cut the rolled-out gumdrops into thin strips and wrap them around a straw. Let stand for several hours or until dry. For leaves, use a tiny leaf-shape cookie cutter to cut out the rolled-out candy. Dry on waxed paper. Print Nutrition Facts (per serving) 349 Calories 11g Fat 62g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 349 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 36mg 12% Sodium 290mg 13% Total Carbohydrate 62g 23% Protein 3g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.