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Categories:
butter yellow cake apple apple cider eggs cinnamon nutmeg white chocolate green lemon Cream Cheese Frosting fresh raspberries green licorice sticks
Viewed: 36 - Published at: 2 years agoIngredients
- 1/2 cup softened butter
- 1 (18.25 oz) package yellow cake mix
- 1 None apple, peeled, cored, shredded
- 2/3 cup apple cider
- 3 None eggs
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 4 oz white chocolate, melted
- None None green and orange food coloring
- 12 None lemon leaves, washed and dried
- 1 (16 oz) tub cream cheese frosting
- 1 cup fresh raspberries
- 14 None green licorice sticks, 4 cut into 3 pieces, remaining cut into long strips and twisted into loops
Method
- Preheat oven to 350°F. Generously grease and flour 2 - 6-cup mini bundt pans.
- In an electric mixer, beat butter on a medium speed for 30 seconds, or until smooth. Add cake mix, shredded apple, apple cider, eggs, and spices. Beat for 30 seconds then increase speed to medium-high and beat for 2 mins. Divide batter between bundt pans and bake for 22-24 mins, or until light golden brown. Let cool in pans for 5 mins on a wire rack. Unmold and let cool completely on wire racks.
- Meanwhile, tint melted white chocolate with green food coloring. Dip lemon leaves into chocolate and place on a wax paper-lined cookie sheet. Chill.
- Place cream cheese frosting in a microwave safe bowl and microwave on HIGH for 15 seconds. Tint with orange food coloring. If bundt cakes have holes in the center, fill with berries. Sandwich bundt cakes together into pumpkin shapes with remaining cream cheese frosting. Drizzle 1 tbsp warm orange frosting over each cake. Insert 1 small licorice piece into the center of each cake. Top with licorice loop and garnish with lemon leaves.
