Peek-a-Boo Pumpkin Cake

This cake is the attention-getter of the treats. When I first saw it on Pinterest I thought it had to be too good to be true, so I went into baking it very skeptically. If I had to do the recipe over again I would add a smidge more food coloring to the center, I think a little more definition to the pumpkin would help it pop in visibility a bit more.

I would also not recommend using the frosting that the recipe calls for. When I made it, it just tasted like powdered sugar in frosting form. I actually used cream cheese frosting which made for a great accent to the cake. For maximum “wow factor”, I would recommend slicing the first slice off before you show it off because the ends might not have as much of the pumpkin-filled center.

Definitive Ranking

Everyone who ate this cake really enjoyed it. The tastiness of it is a great perk, but everyone was fascinated with how I did it, so you may have to have a speech rehearsed with quick directions to give to just about everyone who attends your party.

by Jordan Hildebrand

Items List

For the Cake:

1 (14-ounce) box pumpkin bread mix
1 (16-ounce) box pound cake mix
Orange food coloring

For the Frosting:

One 8-ounce package cream cheese, at room temperature
1 stick butter, at room temperature
4 cups confectioners' sugar
1 teaspoon butternut extract
1/2 cup pecans

Instructions

For the cake

Get the instructions at SheKnows.com

For the Frosting

Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Reduce the mixer speed to low; beat in half the confectioners’ sugar until combined. Beat in the remaining confectioners’ sugar and butternut extract.
Increase the speed to medium high and beat until smooth and fluffy, about 3 minutes.
Spread frosting on cake and top with pecans.
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