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It’s The Great Bundt-kin, Charlie Brown Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 96 reviews
  • Author: Megane
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 4 hours 40 minutes (including cooling and assembly time)
  • Yield: 20 - 24 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A festive and delicious pumpkin-flavored Bundt cake inspired by the beloved Great Pumpkin, Charlie Brown. This layered Bundt cake features moist pumpkin spice-infused cake layers baked to perfection, stacked and frosted with colorful vanilla or cream cheese frosting, and decorated with vibrant orange and green accents to create a fun holiday centerpiece that’s perfect for Halloween celebrations.

Ingredients

Scale

CAKE

  • Cooking spray
  • 2 (15.25-oz.) boxes white or yellow cake mix, divided
  • 2 (3.4-oz.) boxes instant vanilla or pumpkin pudding, divided
  • 8 large eggs, divided
  • 2 cups pumpkin puree, divided
  • 2/3 cup vegetable oil, divided
  • 1/2 cup sour cream, divided
  • 3 tsp. pumpkin pie spice, divided
  • 2 tsp. pure vanilla extract, divided
  • 1 cup water, divided (1/2 cup per batch)

ASSEMBLY

  • 2 1/2 cups plus 3 tbsp. store-bought vanilla or cream cheese frosting (from two 16-oz. containers), divided
  • Orange food coloring
  • Green food coloring
  • 1 cake ice cream cone
  • Green and orange sprinkles (optional)
  • Halloween candy (optional)
  • 2 to 3 (12″) dowels or straws (optional, for securing layers)

Instructions

  1. Prepare Batter: Preheat the oven to 350°F and generously grease a 12-cup Bundt pan with cooking spray. In a large bowl or stand mixer fitted with a whisk attachment, combine 1 box of cake mix, 1 box of instant pudding, 4 eggs, 1 cup pumpkin puree, 1/3 cup vegetable oil, 1/4 cup sour cream, 1 1/2 tsp pumpkin pie spice, 1 tsp vanilla extract, and 1/2 cup water. Beat on low speed until fully combined, scraping the sides and bottom of the bowl to ensure even mixing.
  2. Bake First Cake Layer: Pour the batter into the prepared Bundt pan and smooth the top with a rubber spatula. Bake for 40 to 50 minutes or until a tester inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  3. Prepare Second Batter and Bake: Wipe out the Bundt pan and repeat the mixing process with the remaining ingredients: 1 box cake mix, 1 box instant pudding, 4 eggs, 1 cup pumpkin puree, 1/3 cup oil, 1/4 cup sour cream, 1 1/2 tsp pumpkin pie spice, 1 tsp vanilla extract, and 1/2 cup water. Bake this batter as before and allow the cake to cool completely.
  4. Color Frosting: Spoon 1 3/4 cups of frosting into a heatproof 2-cup measuring cup. Add orange food coloring and mix until the desired orange shade is achieved.
  5. Assemble the Cake Layers: Using a large serrated knife, level the rounded bottoms of both cooled cakes to create flat surfaces. Place one cake smooth side up on a platter and spread 3/4 cup of the orange frosting evenly over it. Place the second cake on top, aligning the edges. Secure the layers with dowels or straws if desired, trimming them as needed. Refrigerate the assembled cake for 15 minutes to set.
  6. Decorate Ice Cream Cone: Mix 3 tablespoons of frosting with green food coloring in a small bowl to achieve a vibrant green color. Spread the green frosting all over the cake ice cream cone and decorate with green sprinkles if using.
  7. Drip Frosting: Microwave the remaining orange frosting in 3-second increments, stirring between each, until just pourable (approximately 10 seconds total). Slowly pour the orange frosting over the top of the cake in a circular motion, allowing it to drip down the sides for an elegant effect. Decorate with orange sprinkles if desired.
  8. Add Candy Fillings and Top Cone: Fill any holes in the cake with Halloween candy if using. Finally, place the frosted ice cream cone upside down on top of the cake to create the iconic pumpkin shape.

Notes

  • Ensure cakes are completely cooled before assembly and frosting to prevent melting.
  • Use dowels or straws inside the cake to stabilize layers and prevent sliding, especially if transporting.
  • The cake ice cream cone top adds a fun decorative touch and mimics a pumpkin stem.
  • Customize the amount of food coloring to achieve your preferred brightness for orange and green frosting.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice (approximate)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 280mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

Find it online: https://comfortplates.com/its-the-great-bundt-kin-charlie-brown-recipe/