Snapguide
STEPS
INGREDIENTS
Assemble ingredients needed pt.1 (Pictured is the cake ingredients)

Assemble ingredients needed pt.1 (Pictured is the cake ingredients)

Assemble ingredients needed pt.2 (Pictured is the icing ingredients)

Assemble ingredients needed pt.2 (Pictured is the icing ingredients)

Preheat the oven to 350 degrees F

Preheat the oven to 350 degrees F

Grease two bundt pans with non stick spray

Grease two bundt pans with non stick spray

In a large bowl, combine sugar and oil until blended

In a large bowl, combine sugar and oil until blended

Add eggs, one at a time, beating well after each addition

Add eggs, one at a time, beating well after each addition

Combine flour, baking soda, cinnamon, nutmeg, salt, and cloves

Combine flour, baking soda, cinnamon, nutmeg, salt, and cloves

Add flour mixture to egg mixture alternating with the pumpkin, adding about 1/3 of each at a time, beating well, after each addition

Add flour mixture to egg mixture alternating with the pumpkin, adding about 1/3 of each at a time, beating well, after each addition

This is what the batter should look like at this point

This is what the batter should look like at this point

Divide batter between the two pre greased bundt pans

Divide batter between the two pre greased bundt pans

Bake for about 65 minutes or until tooth pick inserted near the center comes out clean

Bake for about 65 minutes or until tooth pick inserted near the center comes out clean

Cool for about 10 minutes before inverting onto a wire rack

Cool for about 10 minutes before inverting onto a wire rack

Remove pan and cool completely (both must be cooled)

Remove pan and cool completely (both must be cooled)

Icing: In a large mixing bowl, cream the 4 oz butter until light and fluffy

Icing: In a large mixing bowl, cream the 4 oz butter until light and fluffy

Level off the tops of both bundt cakes so they are aligned when placed on top of each other. Then spread a portion of the icing on one of the flat tops and place them flipped on top of each other

Level off the tops of both bundt cakes so they are aligned when placed on top of each other. Then spread a portion of the icing on one of the flat tops and place them flipped on top of each other

Spread the rest of the icing all around the top and side of the entire "pumpkin" and place the cone in the hole on the top

Spread the rest of the icing all around the top and side of the entire "pumpkin" and place the cone in the hole on the top

Enjoy!

Enjoy!

  • 42.6oz Sugar
  • 15.4oz Canola oil
  • 6.0 Eggs
  • 27.0oz All-purpose flour
  • 20.0g Baking Soda
  • 10.0g Ground Cinnamon
  • 10.0g Ground Nutmeg
  • 5.0g Salt
  • 2.0g Ground cloves
  • 2.0 Cans of Solid-pack Pumpkin
  • 4.0oz Softened butter (icing)
  • 36.0oz Confectioners' sugar (icing)
  • 0.0oz Vanilla extract (icing)
  • 3.0oz 2% lowfat milk (icing)