Lil' Pumpkin Cakes

Total Time: 21 mins Preparation Time: 1 min Cook Time: 20 mins

Ingredients

• Servings: 12
• 16 ounces poundcake mix
• 1 cup canned pumpkin
• 2 eggs
• 1/3 cup water
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 16 ounces vanilla frosting or 16 ounces cream cheese frosting
• orange food coloring
• 12 large gumdrops
• gumdrop, leaves and vines (optional see note)

Recipe

• 1 preheat oven to 350*. grease and lightly flour six 4-inch fluted individual tube pans.
• 2 in large bowl, combine cake mix, pumkin, eggs, water, pumpkin pie spice and baking soda.
• 3 beat with electric mixer on medium speed for 3 minutes.
• 4 pour about 1/3 cup of the batter into each tube pan. (chill remaining batter while cakes bake.).
• 5 bake for 10-12 minutes or until tothpick inserted near center comes out clean.
• 6 cool in pan on wire racks for 10 minutes.
• 7 remove mini cakes from pan. repeat with remaining batter to make 6 more mini cakes.
• 8 tint frosting orange.
• 9 for each cake: spread about 2 rounded tablespoons of the frosting on flat side of one mini cake. add another on top, pressing sides flat together to form a round pumpkin shaped cake.
• 10 frost outside of cake with orange frosting.
• 11 make stems by trimming sides of green gumdrops straight with knife; place stem in center of each cake.
• 12 make gumdrop leaves and vines by rolling out gumdrops on well sugared surface with sugared rolling pin.
• 13 for the vines, cut the rolled gumdrops into thin strips and wrap them around a straw. let stand for several hours or until dry.
• 14 for leaves, use tiny leaf shaped cookie cutter to cut out the rolled candy. dry on waxed paper.