Are you ready for a Halloween treat that will wow your party guests? Look no further than this adorable Halloween Pumpkin Cake with a cheerful face! Made with pumpkin spice cake and delicious buttercream frosting, this cake is the perfect addition to your Halloween celebration. Get ready to impress everyone with your baking skills!
Create a Pumpkin Shape with 2 Bundt Pans
What could be cuter than a Halloween Pumpkin Cake? This recipe is not only shaped like a pumpkin, but it also has a delicious pumpkin flavor. The best part? It’s surprisingly easy to make! All you need are two Bundt pans to create the pumpkin shape.
Take a look at this image for inspiration:
Make a Big Pumpkin or a Small One
If you want a small-sized Halloween Pumpkin Cake, you can use two half-size (6-cup) Bundt pans. But if you’re planning a bigger celebration, double the recipe and use two regular-sized Bundt pans to make a large pumpkin cake. The choice is yours!
Take a peek at this image for size comparison:
How to Make the Halloween Pumpkin Cake
The cake recipe couldn’t be easier. You’ll only need a few ingredients:
- Yellow cake mix
- Canned pumpkin
- 1 egg
- Vegetable oil
- Pumpkin pie spice
Here’s a step-by-step guide to help you create this spooktacular cake:
Follow the instructions below and take a look at this image for reference:
While the cake and muffins are baking, prepare the buttercream frosting as directed in the recipe. Remember to color it as instructed for that perfect Halloween touch.
Once everything has cooled, it’s time to assemble the cake. Place one cake upside down on a serving plate. Add a dollop of white frosting, then place the other cake (right side up) on top. Frost the entire cake with orange frosting. Don’t worry about being too neat at first. Use an offset spatula to spread the icing in an upward motion, creating the pumpkin pattern.
Now comes the fun part! Use black buttercream to create the face of the pumpkin. Draw the eyes, nose, and mouth with a #5 round pastry tip. Fill in the details with an offset spatula.
To complete the look, add an upside-down mini muffin on top of the cake and frost it with green icing. Use a #5 round pastry tip to create vine details and a #352 leaf pastry tip to make leaves.
And voila! Your Halloween Pumpkin Cake is ready to be enjoyed!
Try It For Yourself!
This recipe was a big hit at our Fall Fest at the Alpharetta First United Methodist Church. In fact, my daughter, Savannah, won the pumpkin cake at the cake walk! We even did a taste test, and you guessed it, the Halloween Pumpkin Cake was the clear winner. It’s definitely kid-approved!
Tools for Success
To ensure your baking success, here are some tools you may need:
- Nordic Ware 6-Cup Bundt Pan (8″ wide)
- Wilton Mini Muffin Pan (24 muffins)
- Round Pastry Tip #5
- Leaf Pastry Tip #352
- Kitchenaid 5-Quart Stand Mixer
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