Pumpkin Cake with Scary Streusel Filling
1/2 C. canned pumpkin
1/3 C. packed light brown sugar
3 T. butter or margarine, melted
1 t. ground cinnamon
3 C. sifted all-purpose flour
1 t. baking powder
1 t. ground cinnamon
1/4 t. salt
1 C. packed light brown sugar
1 C. granulated sugar
1 C. butter or margarine, softened
1 t. vanilla
4 large eggs
3/4 C. canned pumpkin
1/2 C. dairy sour cream
Preheat oven to 350°F. Spray a 12-cup Bundt cake pan or tube pan lightly with cooking spray.
In small bowl, combine streusel ingredients; set aside.
In large bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large mixer bowl, beat sugars, butter and vanilla on medium speed for about 2 minutes. Beat in eggs one at a time; beat well after each addition.
Add flour mixture alternately with the three-fourths cup pumpkin and sour cream, beating on low speed just until combined. Spoon half of the cake batter into prepared pan. Spoon streusel mixture onto center of batter; be careful not to touch sides of baking pan. Spoon remaining cake batter over streusel and spread to edge of pan.
Bake at 350°F. for 55 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan on rack for 10 minutes; invert onto cooling rack to cool completely.
Pumpkin Cream Cheese Frosting:
4 oz. cream cheese, softened
1/4 cup butter or margarine, softened
1/4 cup solid shortening
1/4 C. canned pumpkin
1 t. vanilla extract
4 to 5 cups sifted confectioners' sugar
In mixing bowl, beat cream cheese, butter and shortening until smooth. Mix in pumpkin and vanilla. Add confectioners' sugar as needed to reach desired consistency. Beat until smooth.
1 cup milk chocolate chips
1 flat-bottom ice cream cone
Place one cooled cake, rounded side down, on large serving platter. Spread about 2/3 cup frosting over top. Place second cake, rounded side up, on top to make pumpkin. Frost with remaining frosting to cover. With a knife, make vertical lines in frosting to shape pumpkin.
To make eyes, nose and mouth, draw a design on white paper and place on flat baking sheet. Cover with piece of waxed paper; set aside. In heavy-duty resealable plastic bag, microwave chocolate chips on 30 percent power until melted, about 3 minutes, massaging the bag every 30 seconds. Cut off tip of one corner. Pipe chocolate onto waxed paper; match design on paper. Chill for 10 to 15 minutes or until set.
Carefully peel chocolate off waxed paper. Arrange on pumpkin to create face. Dip ice cream cone in melted chocolate; chill to set. Place upside down on cake. Pipe on melted chocolate to create vines and leaves.
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