BackPumpkin Cake with Scary Streusel Filling
Streusel Filling:
1/2 C. canned pumpkin
1/3 C. packed light brown sugar
3 T. butter or margarine, melted
1 t. ground cinnamon
Cake:
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.
Decorations:
1 cup milk chocolate chips
1 flat-bottom ice cream cone
White paper
Waxed paper
To assemble:
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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