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1
Preheat the oven to 350 degrees F. Spray both large and small cake pans with nonstick cooking spray, coat with flour, and knock out the excess.
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2
For the cake: Combine the cake mix with the pumpkin puree, oil and eggs.
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3
Using a hand mixer, beat on medium until well incorporated, about 3 minutes.
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4
Using an ice cream scoop, fill 6 of the the mini pumpkin pans 2/3 of the way to the top.
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5
Fill the unused cups with water so the pan doesn't burn.
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6
Pour the remaining batter into the large pan, 2/3 of the way up the sides.
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7
Bake the small pans until the tops are golden brown and a toothpick inserted in the center comes out clean, 10 to 12 minutes.
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8
Continue to bake the large cake until browned and toothpick inserted in center comes out clean as well, about 30 minutes.
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9
Remove from the oven and, once cool enough to handle, invert onto a wire cooling rack to cool completely.
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10
Slice the tops off of each cake so that it is flat.
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11
Spread about 1/4 cup of the frosting on the cut side of the large cake.
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12
Place the other cake half on top of the icing to form a large pumpkin.
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The icing will act as glue and hold the 2 halves together.
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14
Repeat the process with the smaller cakes using 1 tablespoon of frosting per cake set.
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15
For the fondant: In a large bowl with a hand mixer, beat together the confectioners' sugar and pumpkin puree.
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16
Slowly add water by the tablespoonful until a very thick but pourable consistency is reached.
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17
Color the fondant orange with a few drops each of red and yellow food coloring.
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18
Put the icing in a resealable zip top bag.
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Place the cakes on a wire cooling rack fitted in a sheet pan.
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Snip the corner the zip top bag and start to squeeze fondant over top of cakes, allowing to drip down the sides.
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Let the fondant dry before inserting the stems.
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22
For the stems: Wrap the cork with the green raffia.
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23
Insert a toothpick half way into the cork.
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24
Insert into the top of the large pumpkin.
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25
Cut the soldering wire into 6 (6-inch) pieces and fold each piece into thirds to form one thick piece about 2 inches long.
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26
Wrap with raffia and insert into the top of each small pumpkin cake.
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27
Cook's Note: This makes 1 large and 6 small pumpkins.
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28
For a large table and centerpiece, the recipe can be double or tripled.
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29
Be sure to mix in batches and cool pans completely in between baking batches.
