How To: The Great Pumpkin Cake

It all starts with two bunt cakes. I made one pumpkin bread and one banana bread.


Cut the bottoms to make a flat surface. You will want to save that part for snacking!


Place one on top of the other and line up the ridges.


After frosting the cake, roll up a paper bag for a stem and carefully fill in the hole with bits of scrap cake. Carefully frost the last bit.


Decorate as you wish! I had great plans to melt chocolate to make cutouts for decorating. You could also use this for a Thanksgiving cake. Use your imagination and get fancy!

Pumpkin Bread Recipe
2 c baked pumpkin or squash or 1-15 oz can
1 c brown sugar, packed
1 c granulated sugar
2/3 c veg. oil
4 eggs
1 t salt
2 t baking soda
2 t ginger
2/3 c water
3 c flour of your choice
1/2 c mini chips


Mix pumpkin, sugars, oil and eggs. Add salt, baking soda, ginger and water. Mix in flour until incorporated. Stir in mini chips. Bake at 350 degrees for about 1 hour for a bunt pan.


Banana Bread Recipe
6 large bananas
1 c brown sugar
1/2 c sugar
4 eggs
2/3 c veg. oil
1 t vanilla
2 t baking soda
1 t salt
3 c flour of your choice
1/2 c mini chips

Smash bananas. Mix in sugars, eggs and oil. Add vanilla, baking soda and salt. Mix in flour until incorporated. Stir in mini chips. Bake at 350 degrees for about one hour for a bunt pan.

Cream Cheese Frosting
1 stick of butter, softened
1 pkg cream cheese, cold
2 t vanilla
4 c pwd sugar

Beat butter until lightened, add cream cheese and beat until smooth. Mix in vanilla and powdered sugar one cup at a time. Add food coloring.