Last year I made a fun "pumpkin cake" that my boys have been begging me to recreate. I put my researching hat on and modified a few things to make it allergy-friendly for us and came up with a good cake that we enjoyed with friends today. We'll be making this one again this fall season.
3 eggs (or egg substitute)
1/2 c Applesauce
1/3 c White sugar
1 1/2 c Pumpkin puree (or one 15-ounce can)
1 t Cinnamon
1/8 t Nutmeg
1/8 t Ground Cloves
1/4 t Ground Ginger
1 pkg Yellow cake mix (or 2 Betty Crocker Gluten-free mixes)
Shortening & Flour
Blend together eggs, sugar, applesauce and pumpkin on medium for 1 minute. Add spices and cake mix and continue to blend for 2 more minutes. Grease and flour a bundt pan (or 9 X 13) and pour in mixture. Bake for 45 minutes (35-40 min for 9 X 13) or until toothpick comes out clean. Cool in pan for 3-5 minutes. Invert on to a wire cooling rack until completely cooled.
Slightly melt frosting (white or orange) and pour over cake on the wire rack over wax paper. Slightly bounce the cake to allow the frosting to spread evenly. Scoop up extra frosting from the wax paper - slightly reheat - and repeat process until cake is thoroghly coated to give a "pumpkin" like appearance. Frost an ice cream cake cone with green and insert into the hole of the bundt cake.