CathyL....The little pumpkins were in a Nordic Ware pan that my Friend Gail had for years...and let me borrow. They are actually tops and bottoms for pumpkins....and I just did them like they were. If you assembled them...you would have 6 whole little baby pumpkins.
For the cake...
1 (15 ounce) can of pumpkin puree
1 box yellow cake mix
Put into a medium bowl and mix...by a hand mixer. Batter will be a little thick but it blends great. Bake in a 350* pre-heated oven for about 30 minutes.
Apple Cider Icing (glaze)
1 1/3 cups of powdered sugar (10X sugar)
3 TBS apple cider (I used fresh from an orchard here)
1/4 teaspoon of pumpkin pie spice
(Since this was going to be on the baby pumpkins...I only used half of the icing recipe)
Mix together while the cake is still cooling in the pan. Invert the pan...and pour the icing over the still warm cake.
Serve and enjoy!
I have made 3 loaves of regular pumpkin bread today too. And have 2 crock pots full of apples for apple butter going in the kitchen. Tomorrow will be canning those later in the afternoon.
Hubby has been furloughed and he is rambling in the kitchen wondering what I have been doing. Jennifer will go back to college tonight with some yummy stuff for her and her room mate.