Ingredients
1 package spice cake mix (regular size)1 package (3.4 ounces) instant vanilla pudding mix1 teaspoon ground cinnamon4 large eggs1 cup canned pumpkin1/2 cup milk1/2 cup canola oil3/4 cup chopped walnutsORANGE GLAZE:7-1/2 cups confectioners’ sugar2/3 cup plus 2 tablespoons water1 teaspoon maple flavoringRed and yellow food coloringGARNISH:3 cups confectioners’ sugar3 tablespoons waterGreen food coloring4 Tootsie Rolls (2-1/4 ounces and 6 inches each), cut into 2-inch pieces
Preparation
In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat the confectioners’ sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze.
In a small bowl, beat confectioners’ sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.
