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October 22, 2013 · 24 Comments

Halloween Pumpkin Cake

Cakes & Pies· Holidays

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Impress your party guests with this cute Halloween Pumpkin Cake with a jolly face. Pumpkin spice cake and buttercream frosting make this a delicious addition to your Halloween party!

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PumpkinCake

Use 2 Bundt Pans for the Pumpkin Shape

What’s cuter than a Halloween Pumpkin Cake? This one is easy to make with 2 Bundt pans to create the pumpkin shape. It’s not only shaped like a pumpkin but it’s a pumpkin flavored cake too.

1_Pans

Make a Large Pumpkin or a Small One

I used 2 half-size (6-cup) Bundt pans to create this small sized Halloween Pumpkin Cake. If you don’t have those, then you could use 2 regular sized Bundt pans and double the recipe to make a large sized cake.

2_Batter

How to Make a Halloween Pumpkin Cake

The cake recipe is easy. Just a few ingredients:

1) Yellow cake mix

2) Canned pumpkin

3) 1 egg,

4) Vegetable oil

5) Pumpkin pie spice

(See below for step-by-step instructions.)

3_Minis

In addition to the 2 small (6-cup) Bundt pans, you’ll also need to make 4 mini muffins for this recipe. You just need 3 for the cake, but it’s always good to have an extra in case you mess up or maybe you would like to taste the fruits of your labor.

4_BatterPans

Fill 4 greased mini muffin cups with prepared cake batter. Then fill 2 greased Bundt pans with equal amounts of the remaining batter. Bake muffins and cakes as directed. Let cool.

Please note the image below as a visual instruction on how to assemble the Halloween Bundt Cake.

PumpkinCakeSteps

While the cake and muffins are baking, you can make the buttercream frosting. Color as directed in recipe.

Let cakes cool and frost as shown. Before frosting, place a mini muffin in the middle of each Bundt cake. (Note: A third muffin will be the stem on top and one muffin is extra.)

Place one cake upside down on serving plate. Add white frosting, then place another cake (right side up) on top. Frost the entire cake with orange frosting. You can initially put the orange icing on kind of messy. Then, once the cake is covered with a good amount of icing, use an offset spatula to spread the icing in an upward motion to create the pumpkin pattern. Use black buttercream to create the face. Draw the eyes, nose and mouth with a #5 round pastry tip. Fill in with an offset spatula.

Add an upside down mini muffin on top of the cake and frost with green icing. Create vines with a #5 round pastry tip and leaves with a #352 leaf pastry tip.

The cake is ready to serve!

PumpkinCake3

15_Kids

I made the cake for Fall Fest at my church – Alpharetta First United Methodist. They needed cakes for the cake walk. Well, guess who won the pumpkin cake. My daughter, Savannah. True story! Ansley (a friend) and my son, Luke, each won a cake as well. So they decided to do a taste test. Any idea which cake won? That’s right, the Halloween Pumpkin Cake. It’s kid approved, folks.

Tools for success

Nordic Ware 6-Cup Bundt Pan (8″ wide)

Wilton Mini Muffin Pan (24 muffins)

Round Pastry Tip #5

Leaf Pastry Tip #352

Wilton 16-inch Disposable Pastry Bags

Kitchenaid 5-Quart Stand Mixer

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Print Recipe

Halloween Pumpkin Cake

Impress your party guests with this cute Halloween Pumpkin Cake with a jolly face. Pumpkin spice cake and buttercream frosting make this a delicious addition to your Halloween party!
Prep Time20 mins
Cook Time45 mins
Servings: 20
Calories: 312kcal
Author: Lise Ode

Ingredients

For the cake

  • 1 yellow cake mix I used Pillsbury
  • 1 can pumpkin puree (15 oz or 425g)
  • 1 large egg
  • 1/4 cup vegetable oil (60 ML)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon

For the frosting

  • 1/2 cup vegetable shortening (such as Crisco) (113 g)
  • 1/2 cup unsalted butter, softened (113 g)
  • 1 teaspoon vanilla
  • 4 cups powdered sugar (512 g)
  • 2 tablespoons milk (or more for thinner consistency)
  • food coloring (orange, green and black)

Instructions

For the cake

  • Preheat oven to 350°F. Grease two half size Bundt pans and one mini muffin pan. Set aside.
  • In large bowl, place all cake ingredients. With an electric mixer on low, beat until ingredients are combined. Turn speed up to medium and beat for 1 1/2 minutes. Spoon about 2 tablespoons batter into each of 4 mini muffin cups. Pour the rest of the batter in equal amounts into prepared Bundt pans. Bake mini muffins for 20 minutes. Continue baking cakes for 15-25 minutes (or total of 35-45 minutes) or until a toothpick inserted into middle of cake comes out clean. Let cakes cool completely.
  • Meanwhile, prepare the frosting.
  • Place shortening in large bowl and beat with an electric mixer on medium high for two minutes. Add the butter and beat until combined. With the mixer on low speed, gradually add half the sugar. Add the milk and vanilla. Beat on low for a few seconds. Keep mixer on low and add the remaining sugar. Turn the mixer up to medium high and beat for 2 minutes. Add more milk if it's too thick.

Frosting and Decorating the Cake

  • Put 1/4 cup of frosting in a separate bowl for the green and 1/4 cup in another bowl for the black. Keep the remaining frosting white for the time being. Place the first cake (rounded side down) on a cake board. Place a mini muffin in the middle. Frost the top of the cake. Place the second cake on top (rounded side facing up). Place another muffin in the middle. Frost the center only with white. Color the remaining frosting orange. Frost the whole cake with the orange frosting. A small offset spatula works great for spreading (I used Wilton Brand). Frost a mini cupcake with green frosting. Place on top of cake. (The fourth mini muffin is extra.) Create vines in green with the #5 tip and leaves with the #352 tip. Draw the face in black with a #5 tip.
  • Store cake in the refrigerator.

Nutrition

Calories: 312kcal | Carbohydrates: 47g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 235mg | Potassium: 62mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3464IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

Pumpkin Cake

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Reader Interactions

Comments

  1. Shelbie says

    September 16, 2015 at 3:20 am

    I’m having a fall-themed baby shower next month and this cake is going to be perfect!!! Wonderful idea! Thank you for sharing!!

    Reply
  2. Lise Ode says

    September 16, 2015 at 1:11 pm

    I’m so glad you like it, Shelbie! What a cute idea for a baby shower. Enjoy! 🙂

    Reply
  3. JJ says

    September 20, 2015 at 7:18 pm

    Hi there is this pumpkin pie filling or puree pumpkin

    Reply
  4. Lise Ode says

    September 20, 2015 at 10:13 pm

    Canned pumpkin (not pie filling). Post a photo if you make it with #momlovesbaking ! 🙂

    Reply
  5. Jamie says

    September 26, 2015 at 8:16 pm

    Will be trying this out..looks great n delicious! !

    Reply
  6. Tasha says

    September 30, 2015 at 5:42 pm

    I’m slightly confused where the 4 mini muffins will go. I know one will be the stem. The other 3 I am not sure. Can you explain differently for me or have a pic? Thanks!

    Reply
  7. Tasha says

    September 30, 2015 at 5:45 pm

    I see the 4th is extra! Missed that the first time I read. So the other two are on the inside to help make the cake higher/bigger?

    Reply
  8. Mom Loves Baking says

    October 1, 2015 at 12:34 am

    Tasha: Yes, 2 on the inside of the cake (to fill in the holes) and one on top for the stem. Hope that helps. 🙂

    Reply
  9. Cindy Rogers says

    October 3, 2015 at 2:57 pm

    Trying this for our church fall pig roast. Can’t wait to try it out. My cake is in the oven!!

    Reply
  10. Susanne says

    October 21, 2015 at 1:12 pm

    Hi, this is so cute and looks delicious! My only question is if you think it would be ok to substitute a cream cheese frosting instead of buttercream. Thanks!

    Reply
  11. Jess says

    October 27, 2015 at 5:52 pm

    Do you have to cut or shape the cake? Or do you just apply enough icing that it looks rounded?

    Reply
  12. Mom Loves Baking says

    October 30, 2015 at 1:10 pm

    Susanne: I wouldn’t use cream cheese frosting for this cake. It doesn’t work as well for decorating.
    Jess: I did not cut or shape the cake. I just used lots of frosting to fill in the middle and decorate the outside.

    Reply
  13. Kelly says

    October 30, 2015 at 2:42 pm

    How big are half size bundt cake pans and where can you find them? I only have the bigger size.

    Reply
  14. Sue says

    August 5, 2016 at 11:16 pm

    Where are the pictures?

    Reply
  15. Shan says

    August 31, 2016 at 11:47 pm

    How many servings are in 1 pumpkin?!

    Reply
    • Mom Loves Baking says

      September 2, 2016 at 1:29 pm

      About 12-14 servings, depending on how big you like your cake slices.

      Reply
  16. Helen Downs says

    September 26, 2016 at 1:08 pm

    This is just what I was looking for! Thanks for sharing. Soo CREATIVE!

    Reply
  17. Alexia says

    October 27, 2016 at 9:23 pm

    I am planning on making one bunt pan at a time(only have 1)so I am not sure do I add the wholecan of pumpkin and all if the spices to the box cake mix and then just split it in 1/2 for each cake??

    Reply
    • Mom Loves Baking says

      October 28, 2016 at 3:09 pm

      Please note that I used “half-size” bundt pans. They are the smaller ones, not the traditional sized bundt pan. If you have the half-size bundt pan, but just have one, make the entire recipe and divide in half. Bake half the batter in your pan, let cool. Then reuse the pan for the second half of the batter. If you are using the regular/full size bundt pan, then you can put all the batter in one pan. Then make another batch/full recipe for the second cake. I hope that helps, Alexia. 🙂

      Reply
      • Anna says

        October 17, 2019 at 2:25 pm

        Tjank you I eas wondering the same thing

        Reply
        • Lise Ode says

          October 18, 2019 at 3:10 pm

          Hello Anna, What is your question?

  18. Peggy Deming says

    October 30, 2016 at 3:53 pm

    If you are using the full sized bundt pan should you use regular size cupcake pan? Should we also double the icing requirements?

    Reply
    • Mom Loves Baking says

      October 31, 2016 at 1:12 am

      Yes to both questions. Double the icing and use regular size cupcake pan if using a full-sized Bundt pan.

      Reply

Trackbacks

  1. 150 Halloween Party Ideas - Stay Home Stay Cooking says:
    August 23, 2020 at 10:10 am

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