I sandwiched two bundt cakes together to make this gap-toothed grinner—it’s the best Halloween centerpiece ever!
—JULIANNE JOHNSON GROVE CITY, MN
PREP: 35 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 12-16 SERVINGS
2 packages spice cake mix (regular size)
4 cans (16 ounces each) vanilla frosting
Red and yellow food coloring
1 ice cream cake cone (about 3 inches tall)
2 Oreo cookies
1 package (24 ounces) ready-to-use rolled black fondant
1. Prepare and bake cakes according to package directions using two 10-in. fluted tube pans. Invert cakes onto wire racks; cool completely. Meanwhile, tint the frosting orange using red and yellow food coloring.
2. Cut thin slice off bottom of each cake. Spread one cake bottom with frosting; press flat sides together to make a pumpkin shape. Place a foil ball in the center to support the stem; top with an ice cream cake cone. Frost cake with remaining frosting.
3. To decorate face, roll out fondant to 1/8-in. thickness; cut into desired shapes for mouth and nose. Remove the tops from two Oreo cookies; cut half-circles in filling for eyes. Press cookies and fondant into frosting to make the face.