Spice Pumpkin Cake


A spooky-licous recipe from Duncan Hines.  The kids will love the pumpkin-shape and the glistening orange frosting.

The brand was started by a man named Duncan Hines who was a traveling salesman, food critic and book author in the 1940s. Today, the Duncan Hines product line includes over 80 different mixes ranging from cakes and brownies to muffins and cookies as well as ready-to-spread frosting. 

Recipe By: Duncan Hines
  • PrepN/A |
  • TotalN/A |
  • Serves12 - 14


    • 1 pkg Duncan Hines® Moist Deluxe® Spice Cake Mix
    • 2 large eggs
    • 1 cup water
    • 1 cup canned pumpkin
    • 1 cup chopped nuts
    • 2 tubs Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
    • 1 flat bottom ice cream cone


Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
Combine cake mix, eggs, water and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into pan.

Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
Measure 1/4 cup frosting into small bowl. Tint with green food coloring. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate.

Tint remaining frosting with red and yellow food coloring until frosting is desired orange color. Measure 3 tablespoons orange frosting in small bowl; add green food coloring to brown frosting.

Frost cake with orange frosting. Make eyes, mouth and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole of cake for stem.

Additional Notes

green, red and yellow food coloring
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