Recipes and Cooking Halloween Pumpkin Bundt Cake 4.2 (15) Carve into this look-alike pumpkin bundt cake recipe for a festive Halloween party dessert. Don't worry if you're not a fan of squash. This pumpkin cake dessert idea is flavored with vanilla and almond -- and only looks like a squash. 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 April 29, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 40 mins Total Time: 1 hrs 25 mins Servings: 24 Jump to Nutrition Facts Ingredients 2 2-layer size packages white cake mix 1 teaspoon almond extract Orange food coloring 1 ½ cup powdered sugar 3 - 4 tablespoon heavy cream 1 teaspoon vanilla 1 teaspoon almond extract 1 wafer ice cream cone* Green frosting (optional) Directions Preheat oven to 350F. Grease and flour 2 10-inch fluted pans; set aside. Prepare cake mixes according to package directions, adding 1 teaspoon almond extract to batter. Divide batter into 3 equal batches. Tint each batch with food coloring, making one batch lighter, then the next batches each a little darker. Alternately swirl the 3 different colors of batter in prepared pans and bake according to package directions. Let cool 10 minutes. Remove cakes from pans and cool completely. Meanwhile, slowly whisk together powdered sugar, cream, vanilla, and 1 teaspoon almond extract. Tint frosting with orange food coloring until desired colored. If necessary, trim flat side of each cake to make even. Place one cake, rounded side down, on a platter. Spread the flat surface with about 1/4 cup of the frosting. Top with remaining cake, rounded side up. Pour icing over the top of the cake and allow to drip down. Top with up-side-down ice cream cone as the stem. If desired, transfer green frosting to a piping bag fitted with a large leaf tip. Pipe leaves around the stem. Switch large leaf tip to a small open tip and pipe vines as desired. Matt Clark *To make a green stem: Melt 1/2 cup canned green frosting. Dip cone into frosting and let stand until dry. Let remaining frosting cool to room temperature and use it for the leaves and vines, if desired. Rate it Print Nutrition Facts (per serving) 269 Calories 10g Fat 42g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 269 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 2mg 1% Sodium 301mg 13% Total Carbohydrate 42g 15% Total Sugars 24g Protein 3g Calcium 41mg 3% Iron 0.7mg 4% Potassium 42mg 1% Fatty acids, total trans 1g Folate, total 24.4mcg *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.