- Cook Time: 30m
- Yield: 6 mini cakes
Ingredients
- 1 box spice cake mix
- 2 cups pumpkin pie mix
- 1 can chocolate frosting
- 4 cups mini marshmallows
- 2 tablespoons water
- 3 -4 cups powdered sugar
- Orange Food Coloring
- Green Food Coloring
- Fall sprinkles
Instructions
- Preheat oven to 325F.
- In a large bowl, whisk together pumpkin oie mix and spice cake mix.
- Spray pans with baking spray or butter them and flour them for easy cake removal.
- Pour batter into 6 cavities of a mini bundt cake pan.
- Bake for 25-30 minutes or until done. Let cool and remove from pan.
- Open jar of chocolate frosting, remove top and foil liner.
- Heat in microwave for 45 seconds or until frosting is melted.
- Set cakes onto a wire wrack with foil underneath to catch spills and pour chocolate icing over cakes, cover all of the cake.
- Let cool.
- Pour mini marshmallows into a large bowl. Add water.
- Heat in microwave for 45 seconds or until marshmallows are melted.
- Stir.
- Remove 1/4 cup melted marshmallow and tint green.
- Tint the rest of the melted marshmallows orange.
- Add powdered sugar (about 3 1/2 cups to orange and 1/2 cup to green) and stir until combined.
- Pour marshmallow fondant onto a flat work surface and knead until smooth like play dough.
- Add more powdered sugar if fondant gets too sticky.
- Divide orange into 6 pieces and roll into balls.
- Roll out fondant balls, using a rolling pin and powdered sugar.
- Place fondant sheet over a cake and use hands to smooth the sides. Cut away any extra at the bottom.
- Take the green fondant and as if working with clay or play dough make a stem and a few vines. Stick them into the pumpkin.
- Decorate with fall sprinkles.
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