Spider On A Bundt
Delicious pumpkin spiced cake, with a chocolate frosting spider lurking on
- 24 Rhodes Yeast Dinner Rolls,
thawed but still cold
- 1/2 cup butter, melted
- 1 tablespoon pumpkin
- 1 cup crushed ginger snap cookies
- 1/3 cup sugar
- 1/2 cup
- 1/2 cup brown sugar
- 1/4 cup butter or margarine
- 1/3 cup
- 1/2 cup pumpkin pie mix
- 1 can chocolate fudge frosting
- candy for eyes
Combine 1/4 cup butter and 1/2 cup brown sugar on stove. Slowly stir
in 1/3 cup heavy cream. Remove from stove and fold in 1/2 cup canned
pumpkin pie pix. Set aside.
Cut rolls in fourths. Combine crushed
ginger snap cookies, 1/3 cup sugar and pumpkin pie spice. Dip each roll
fourth in melted butter and then in cookie mix. Arrange in sprayed bundt pan, alternately with pecans and pumpkin caramel sauce.
Cover with sprayed plastic wrap. Let rise until even with the top of
the pan. Carefully remove wrap and bake at 350°F 30-35 minutes. Cover
with foil last 10-15 minutes to prevent over browning.
Immediately after baking, loosen from sides of pan with a knife and
invert onto a serving platter. When cool, place plastic cup, upside
down, in center of bundt to support the body of the spider. Spoon
frosting into a pastry bag and spiral frosting to make spider body and
head. Add spider legs from the body down to the bottom of the bundt.
Place candy for eyes.
Prep Time: 20 min. Bake Time: 35 min. Servings: 12 Difficulty:
Source: Rhodes Bake N Serv,
used with permission.