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DESERTS

Spider on a Bundt

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24 Rhodes Yeast Dinner Rolls, thawed but still cold

½ box vanilla cook and serve pudding

1 tablespoon pumpkin spice

½ cup pecan pieces

½ cup brown sugar

½ cup butter or margarine

½ cup pumpkin pie mix

1 can chocolate fudge frosting

Candy for eyes

Heat oven to 350 degrees. Cut rolls in half. Combine pudding mix and pumpkin pie spice. Dip each roll half in dry pudding mixture. Arrange in sprayed Bundt pan, alternately with pecans. Sprinkle any remaining pudding mixture over top. Combine brown sugar, butter and pumpkin pie mix. Heat in microwave about 1½ minutes; stir well until syrup is formed. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until even with top of pan. Carefully remove wrap; bake 30 to 35 minutes. Cover with foil last 10 to 15 minutes to prevent over browning. Immediately after baking, loosen from sides of pan with a knife; invert onto serving platter. When cool, place plastic cup, upside down, in center of Bundt to support body of spider. Spoon frosting into a pastry bag and spiral frosting to make spider body and head. Add spider legs from the body down to bottom of Bundt. Place candy for eyes.

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