Step #1 For this cake, you stack two Bundt cakes, making sure that the flat sides are sandwiched together & the ridges are aligned.
Step #2 Orange buttercream frosting & a ccake 'stem' are the finishing touches.
Step #3 To make the cakes & stem: Prepare first recipe cake batter.
Step #4 Scoop 1/2 c batter in standard-sized muffin tin; pour remaining batter into greased & floured 12-c Bundt pan.
Step #5 Bake both on middle rack in 350-degree oven until toothpick inserted in center of each comes out clean, 15 to 20 mins for ccake & 45 to 55 mins for Bundt cake.
Step #6 Cool ccake in pan 5 mins, then turn out onto rack.
Step #7 Cool Bundt cake in pan 30 mins, then turn out onto rack.
Step #8 Repeat with second recipe of cake batter.
Step #9 Let both ccakes & both cakes cool completely.
Step #10 To assemble & frost the pumpkin: Place 1/2 c frosting in bowl & stir in the two drops green food coloring to make frosting for stem.
Step #11 Stir two drops each red & yellow food coloring into remaining frosting, adding more until desired orange color is achieved.
Step #12 Use bread knife to level off domed top of ccakes & even out bottoms of Bundt cakes.
Step #13 Assemble & frost.
Step #14 After placing one Bundt cake flat side up on a cake platter & covering the flat side with 1 c orange frosting, place the second Bundt cake flat side down on top of the frosting, making sure the ridges on both cakes align.
Step #15 Then place one ccake cut side up in the hole of the Bundt cake & spread 1 tbsp orange frosting over the top of the ccake.
Step #16 Using a cake spatula, cover the entire cake with orange frosting.
Step #17 Run the back of a small spoon up the sides of the orange frosting every few inches to create pumpkin "creases.