Pumpkin Bundt Cake

After a few months off, I have found the inspiration I need to get back on track and I hope that my inspiration will become yours! I have found pinterest and have become such a huge fan! I am constantly pinning things to cook and post. The first project that I found was a pumpkin bundt cake, pumpkin being the shape of the cake, not the flavor.

This was one of the easiest things that I have ever made. This cake is perfect for any fall party or even fancy enough to dress a Thanksgiving dinner table. It is a must try.

Ingredients:

2 store bought cake mixes (I chose german chocolate for the dark color.)

1 bottle of pre-made drizzle icing (found right next to the icing on the baking isle)

1 pumpkin stem (I took mine off of a pumpkin we were about to carve.)

fake leaves

1 can of icing

Directions:

Follow the directions on the cake mix to bake two seperate bundt cakes. Let the cakes cool completely or they willl start to fall apart. Once cooled, stack the cakes top to bottom and bottom to top with a layer of icing in between to hold them together. Next, microwave your drizzle icing according to the directions and drizzle across the top of the cake. Decorate with leaves and stem! (I sat a shot glass in the middle of my cakes and used icing to secure the stem to the shot glass.) It's that easy!!!

Bakers note: I thought I was taking the easy road by using two bundt pans, but it would've helped to have two of the same shape bundt pans or just use one. My lines didn't line up.