Name: It's The Great Bundt-kin, Charlie Brown
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Cooking spray -; 2 2 (15.25-oz.) boxes white or yellow cake mix, divided 2 (3.4-oz.) boxes instant vanilla or pumpkin pudding, divided -; 2 (3.4-oz.) boxes instant vanilla or pumpkin pudding, divided -; 8 large eggs, divided -; 2 c. pumpkin puree, divided -; 2/3 c. vegetable oil, divided -; 1/2 c. sour cream, divided -; 3 tsp. pumpkin pie spice, divided -; 2 tsp. pure vanilla extract, divided -; 2 1/2 c. plus 3 tbsp. store-bought vanilla or cream cheese frosting (from 2 [16-oz.] containers), divided -; Orange and green food coloring -; 1 cake ice cream cone -; Green and orange sprinkles and Halloween candy, for decorating (optional) -; 2 to 3 (12") dowels or straws (optional) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - It's The Great Bundt-kin, Charlie Brown

1. Cooking spray -

2. 2 2 (15.25-oz.) boxes white or yellow cake mix, divided 2 (3.4-oz.) boxes instant vanilla or pumpkin pudding, divided -

3. 2 (3.4-oz.) boxes instant vanilla or pumpkin pudding, divided -

4. 8 large eggs, divided -

5. 2 c. pumpkin puree, divided -

6. 2/3 c. vegetable oil, divided -

7. 1/2 c. sour cream, divided -

8. 3 tsp. pumpkin pie spice, divided -

9. 2 tsp. pure vanilla extract, divided -

10. 2 1/2 c. plus 3 tbsp. store-bought vanilla or cream cheese frosting (from 2 [16-oz.] containers), divided -

11. Orange and green food coloring -

12. 1 cake ice cream cone -

13. Green and orange sprinkles and Halloween candy, for decorating (optional) -

14. 2 to 3 (12") dowels or straws (optional) -

How to cook deliciously - It's The Great Bundt-kin, Charlie Brown

1. Stage

Preheat oven to 350° and generously grease a 12-cup Bundt pan with cooking spray. In a large bowl, using an electric mixer on low speed (or the large bowl of a stand mixer fitted with the whisk attachment), beat 1 box cake mix, 1 box pudding, 4 eggs, 1 cup pumpkin puree, 1/3 cup oil, 1/4 cup sour cream, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla, and 1/2 cup water until combined. Scrape bottom and sides of bowl and beat to incorporate.

2. Stage

Pour batter into prepared pan; smooth top with a rubber spatula.

3. Stage

Bake cake until a tester inserted into the center comes out clean, 40 to 50 minutes. Let cool in pan 15 minutes, then invert onto a wire rack and let cool completely.

4. Stage

Wipe out pan. Repeat process with remaining 1 box cake mix, 1 box instant pudding, 4 eggs, 1 cup pumpkin puree, 1/3 cup oil, 1/4 cup sour cream, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and 1/2 cup water.

5. Stage

Spoon 1 3/4 cups frosting into a heatproof 2-cup measuring cup, then add orange food coloring and mix until desired shade is reached.

6. Stage

Using a large serrated knife, level rounded bottoms of cooled cakes. Arrange one cake on a platter smooth side up, then spread with 3/4 cup orange frosting. Place second cake on top, adjusting until edges are aligned. Secure with dowels (if using), trimming if needed. Refrigerate 15 minutes.

7. Stage

Meanwhile, in a small bowl, mix 3 tablespoons frosting and green food coloring until desired shade is reached. Spread green frosting over ice cream cone. Decorate with green sprinkles (if using).

8. Stage

Microwave remaining orange frosting in 3-second increments, stirring between each, until just pourable, about 10 seconds total. Slowly pour orange frosting over cake in a circular motion, creating a drip effect. Decorate with orange sprinkles (if using).

9. Stage

Fill holes of cakes with candy (if using). Place frosted ice cream cone upside down on top of cake.