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“Using a pound cake mix and and store bought frosting, how much easier can you get?? Looks very cute on the dessert table.”

Ingredients Nutrition

  • 16 ounces poundcake mix
  • 1 cup canned pumpkin
  • 2 eggs
  • 13 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)


  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.

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