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It’s The Great Bundt-kin, Charlie Brown Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 74 reviews
  • Author: Paula
  • Prep Time: 20 mins
  • Cook Time: 1 hr 40 mins
  • Total Time: 4 hrs 40 mins
  • Yield: 20 - 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This festive bundt cake recipe combines seasonal pumpkin flavors with a classic yellow or white cake base and creamy vanilla or pumpkin pudding. Layered with vibrant orange and green frostings and decorated to resemble a playful pumpkin complete with an ice cream cone stem, this show-stopping dessert is perfect for Halloween or fall gatherings. The moist, spiced cake is baked in two batches, stacked, and adorned with colorful frostings and optional sprinkles to create a fun and flavorful centerpiece.

Ingredients

Scale

Cake

  • Cooking spray, for greasing pan
  • 2 (15.25-oz.) boxes white or yellow cake mix, divided
  • 2 (3.4-oz.) boxes instant vanilla or pumpkin pudding, divided
  • 8 large eggs, divided
  • 2 cups pumpkin puree, divided
  • 2/3 cup vegetable oil, divided
  • 1/2 cup sour cream, divided
  • 3 tsp. pumpkin pie spice, divided
  • 2 tsp. pure vanilla extract, divided
  • 1 cup water, divided (1/2 cup per batter portion)

Assembly

  • 2 1/2 cups plus 3 tbsp. store-bought vanilla or cream cheese frosting (from 2 [16-oz.] containers), divided
  • Orange food coloring
  • Green food coloring
  • 1 cake ice cream cone
  • Green and orange sprinkles, optional
  • Halloween candy, optional
  • 2 to 3 (12″) dowels or straws, optional (for securing cakes)

Instructions

  1. Prepare the first cake batter: Preheat oven to 350°F and generously grease a 12-cup Bundt pan with cooking spray. In a large bowl, using an electric mixer on low speed or a stand mixer fitted with a whisk, combine 1 box of cake mix, 1 box of instant pudding, 4 eggs, 1 cup pumpkin puree, 1/3 cup vegetable oil, 1/4 cup sour cream, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and 1/2 cup water. Mix until combined, scraping the bowl’s sides and bottom to fully incorporate ingredients.
  2. Bake the first cake: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a rubber spatula. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
  3. Prepare and bake the second cake: Wipe out the Bundt pan, then repeat the mixing and baking process using the remaining cake mix, pudding, eggs, pumpkin puree, oil, sour cream, pumpkin pie spice, vanilla, and water. Cool as before.
  4. Color the orange frosting: Spoon 1 3/4 cups of the frosting into a heatproof 2-cup measuring cup. Add orange food coloring a little at a time, stirring until the desired bright orange shade is achieved.
  5. Assemble the cake layers: Using a large serrated knife, level the rounded bottoms of both cooled cakes so they sit flat. Place one cake on a serving platter, smooth side up. Spread 3/4 cup of the orange-colored frosting evenly over this layer. Carefully place the second cake on top, aligning edges. Insert dowels or straws vertically through the cakes to secure, trimming dowels as needed. Refrigerate the stacked cakes for 15 minutes to set.
  6. Color the green frosting and decorate cone: In a small bowl, mix 3 tablespoons of frosting with green food coloring until the desired shade is reached. Spread this green frosting thoroughly over the cake ice cream cone. If desired, sprinkle with green sprinkles for extra festivity.
  7. Create frosting drip: Microwave the remaining orange frosting in 3-second bursts, stirring after each, until just pourable but not too runny, approximately 10 seconds total. Slowly pour the warm orange frosting in a circular motion over the top of the cake to create a drip effect down the sides. Decorate the dripping frosting with orange sprinkles, if using.
  8. Final touches: Fill any holes or gaps in the cakes with Halloween candy if desired. Finally, place the frosted ice cream cone upside down on top of the cake, forming the pumpkin stem. Chill until ready to serve.

Notes

  • Make sure both cakes are completely cooled and leveled before stacking to ensure stability.
  • Using dowels or straws is optional but recommended to keep the layered cakes secure.
  • You can choose vanilla or cream cheese frosting depending on your taste preference.
  • Food coloring amount can be adjusted based on desired vibrancy.
  • Leftover frosting can be refrigerated and used within a week.
  • For a gluten-free version, use gluten-free cake mix and pudding mixes.
  • Decorate with Halloween-themed candies for a festive touch.
  • Allow the cake to chill well before serving so the frosting sets nicely.

Nutrition

  • Serving Size: 1 slice (assuming 24 slices)
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 320 mg
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 70 mg

Find it online: https://piesbypaula.com/its-the-great-bundt-kin-charlie-brown-recipe/