Pumpkin Spice Bundt Cake (Jack-O-Lantern Cake)

***To make this cute Jack-O-Lantern Cake, I simply made 2 bundt cakes using this recipe for Pumpkin Spice Cake.  One of the bundt cakes in placed upside-down on the cake stand first, to form the bottom half of the pumpkin.  The second bundt cake is then placed on top of the first one, to form a full pumpkin.  I used a Little Debbie Swiss Roll for the pumpkin stem, and candy corn for the face.  For icing, I chose a simple Cream Cheese Icing, which I colored with food coloring.  I did not use the Buttermilk Icing listed below.***

Pumpkin Spice Cake
Source:  Gourmet magazine; November 2005

Ingredients:For cake:
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs


For icing:
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar


Special equipment: a 10-inch nonstick bundt pan (3 quart)
Preparation:
Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.


Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.


Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.


Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.


Make icing:
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.


Cooks' note:
Cake can be made 3 days ahead and kept in an airtight container at room temperature.