Preheat oven to 350 degrees F. Spray 12 mini Bundt pans with nonstick baking spray.
Prepare cake mix (tinting, if desired) and bake as directed, filling pans halfway with batter.
When cakes are done, unmold onto wire rack; let cool completely.
In 4-cup measuring cup, combine sugar with 3 to 4 tablespoons water to make thick glaze. With sharp knife, trim bottom of each cake flat; assemble into pairs. Using a small amount of glaze drizzled on flat sides of cakes, assemble pairs to form pumpkins.
Drizzle pumpkin cakes with glaze and/or sprinkle with sugar or decors. Break pretzel rods to fit as stems. Moisten pretzels with water and roll in sugar. Insert into centers of pumpkins.
Tint marzipan green for leaves. Roll and cut as desired and place around pretzel stems. Let cakes stand until glaze is set.
Ingredients
Directions
Preheat oven to 350 degrees F. Spray 12 mini Bundt pans with nonstick baking spray.
Prepare cake mix (tinting, if desired) and bake as directed, filling pans halfway with batter.
When cakes are done, unmold onto wire rack; let cool completely.
In 4-cup measuring cup, combine sugar with 3 to 4 tablespoons water to make thick glaze. With sharp knife, trim bottom of each cake flat; assemble into pairs. Using a small amount of glaze drizzled on flat sides of cakes, assemble pairs to form pumpkins.
Drizzle pumpkin cakes with glaze and/or sprinkle with sugar or decors. Break pretzel rods to fit as stems. Moisten pretzels with water and roll in sugar. Insert into centers of pumpkins.
Tint marzipan green for leaves. Roll and cut as desired and place around pretzel stems. Let cakes stand until glaze is set.