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Halloween Pumpkin Cake

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr
Category: Desserts Sub Category: Cakes

what you need
  • 1 can (14 oz.)(398 mL) crushed pineapple
  • 2 1/2 cups (625 mL) all-purpose flour
  • 1 1/2 cups (375 mL) sugar
  • 3/4 cup (175 mL) cocoa
  • 2 tsp. (10 mL) baking soda
  • 1 tsp. (5 mL) salt
  • 1 tsp. (5 mL) ground cinnamon
  • 1 tsp. (5 mL) ground nutmeg
  • 1 cup (250 mL) vegetable oil
  • 4 eggs
  • 1 tsp. (5 mL) vanilla
  • 3 cups (750 mL) finely shredded carrots
  • 2 (16 oz.) (450 g) cans vanilla frosting or 4 cups (1 L) homemade vanilla frosting
  • Red and yellow food coloring
  • Assorted Candies
  • Additional cocoa
  • 1 flat-bottomed ice cream cone
make it
Drain pineapple, reserving 1/2 cup (125 mL) juice; set pineapple aside.

Combine flour, sugar, cocoa, baking soda, salt, cinnamon, nutmeg, oil, eggs, reserved pineapple juice and vanilla in large mixer bowl. Blend ingredients at low speed; beat two minutes on medium speed, scrapping bowl occasionally. Stir in carrots and reserved pineapple. Pour batter into well-greased 12 cup (3 L) Bundt pan.

Bake in preheated 350 degree F (180 degree C) oven 60 to 65 minutes or until done. Cool 10 minutes in pan; remove from pan. Cool completely.

Tint three-quarters of frosting with red and yellow food coloring until frosting is desired orange colour; use to frost cake.

Make eyes, nose, and mouth with assorted candies.

Tint remaining icing with additional cocoa until frosting is desired light brown colour. Use to frost ice cream cone.

Place frosted cone in center hole of cake for stem.
Notes
Use assorted candies to make eyes, nose and mouth.
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