Heat oven to 350ºF. Coat two 8 x 2-in. round baking pans with nonstick cooking spray. Line bottoms with wax paper; spray paper.
Beat cake mix, pumpkin purée, eggs and water in large bowl with electric mixer on medium speed for 2 minutes. Divide batter between pans.
Bake 30 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Invert, remove pans, peel off paper and cool completely.
Meanwhile, make Frosting: Beat butter in a large bowl with mixer on medium speed until creamy. Beat in marshmallow cream until blended, then beat in confectioners’ sugar and extracts. Increase speed to high and beat about 3 minutes or until fluffy.
Assemble: Cut off rounded tops of each cake layer to make flat, if desired. Place a cake layer, top side up, on a serving platter. Spread with 1/2 cup frosting. Place remaining cake layer, top side up, on top. Frost sides and top with remaining frosting. Store, loosely covered, in refrigerator up to 2 days. Let come to room temperature before serving. Garnish with marzipan pumpkins and vines.
Plan Ahead: You can make marzipan pumpkins and vines up to 5 days ahead, and bake and frost the cake up to 2 days ahead.
Calories 324 Fat 15g Saturated fat 8g Cholesterol 73mg
Sodium 345mg Carbohydrate 45g Fiber 0g
This recipe has been added to the following public cookbooks:
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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