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1
Preheat oven to 350*.
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2
Grease and lightly flour six 4-inch fluted individual tube pans.
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3
In large bowl, combine cake mix, pumkin, eggs, water, pumpkin pie spice and baking soda.
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4
Beat with electric mixer on medium speed for 3 minutes.
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5
Pour about 1/3 cup of the batter into each tube pan.
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6
(Chill remaining batter while cakes bake.
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7
).
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8
Bake for 10-12 minutes or until tothpick inserted near center comes out clean.
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9
Cool in pan on wire racks for 10 minutes.
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10
Remove mini cakes from pan.
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11
Repeat with remaining batter to make 6 more mini cakes.
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12
Tint frosting orange.
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13
For each cake: Spread about 2 rounded tablespoons of the frosting on flat side of one mini cake.
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14
Add another on top, pressing sides flat together to form a round pumpkin shaped cake.
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15
Frost outside of cake with orange frosting.
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16
Make stems by trimming sides of green gumdrops straight with knife; place stem in center of each cake.
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17
Make gumdrop leaves and vines by rolling out gumdrops on well sugared surface with sugared rolling pin.
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18
For the vines, cut the rolled gumdrops into thin strips and wrap them around a straw.
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19
Let stand for several hours or until dry.
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20
For leaves, use tiny leaf shaped cookie cutter to cut out the rolled candy.
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21
Dry on waxed paper.
