Directions:
1. Bake a bundt cake and then bake another in the same pan (unless you have two identical pans, bake both at the same time). Make sure to spray pan with non-stick baking spray. I like Baker’s Joy with flour.
2. Make sure bottom sides are flat; you may need to cut them down.
3. When cakes are cool, frost flat sides together in the middle with a butter cream like frosting. Stuff the center with the same frosting used to frost the two cakes together.
4. Insert a real pumpkin stem into the center hole stuffed with frosting.
5. Glaze the pumpkin on the outside and you’re done!

Note: Cake recipe for this cake was the Devil’s Food cake recipe on the back of the Soft Silk Cake Flour box. Box-type cake mixes can also be used. The glaze recipe came from the Betty Crocker Cook Book.