1 (18.5-ounce) package yellow or spice cake mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup buttermilk*
1 cup canned cooked pumpkin
1/3 cup LAND O LAKESŪ Butter, softened**
1/3 cup canned cooked pumpkin
4 cups powdered sugar
1 teaspoon milk
1 teaspoon vanilla
2 drops red food color, if desired
2 drops green food color, if desired
1 (6-inch) black licorice twist
1 large marshmallow
Heat oven to 350°F. Combine all cake ingredients in large bowl. Beat
at medium speed, scraping bowl often, until well mixed. Pour batter
into greased and floured 2 1/2-quart ovenproof bowl. Bake for 60 to
75 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from bowl; invert. Cool completely.
Meanwhile, combine butter and 1/3 cup pumpkin in small bowl. Beat at
medium speed until well mixed. Gradually add half of powdered sugar;
continue beating, scraping bowl often, until well mixed. Add
remaining powdered sugar, milk and vanilla. Beat until smooth.
Reserve 1/4 cup frosting. Stir in red food color to remaining
frosting, if desired. Frost cooled cake with red tinted frosting.
Cut licorice twist into 4 long strips; cut 9 (1-inch) pieces and
arrange on side of cake in triangle shapes for eyes and nose. Place
1 long strip on cake in curved fashion to form mouth.
Add green food color to reserved frosting, if desired. Place
marshmallow on top of cake to form stem. Frost marshmallow with
green tinted frosting.
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to
equal 1 cup. Let stand 10 minutes.
**Substitute LAND O LAKESŪ Soft Baking Butter with Canola Oil right
from the refrigerator.
Yield: 10 servings