Spooktacular Pumpkin Jack-O'-Lantern Cake
Celebrate Halloween with a delightful and festive Spooktacular Pumpkin Jack-O'-Lantern Cake! This eye-catching centerpiece is crafted from two moist and flavorful bundt cakes, perfectly shaped and decorated to resemble a classic jack-o'-lantern. Filled with the warm spices of fall, including cinnamon, ginger, and cloves, each slice is a burst of pumpkin goodness. The fun doesn't stop here! With colorful frosting, candy decorations, and a touch of edible glitter, this cake is not just delicious; it's a fun project that will engage your creativity and impress your guests. Perfect for parties, gatherings, or any Halloween celebration, this cake serves 24 and will surely become a spooky tradition in your home!
N/A
Servings
300
Calories
25
Ingredients
Ingredients
all-purpose flour
5 1/2 cups (measured)
ground cinnamon
4 teaspoons (measured)
ground ginger
1 teaspoon (measured)
ground cloves
1/2 teaspoon (measured)
ground nutmeg
1/4 teaspoon (measured)
baking powder
4 teaspoons (measured)
baking soda
1 1/2 teaspoons (measured)
salt
1 teaspoon (measured)
milk
1 1/4 cups (at room temperature)
pumpkin puree
1 (15-ounce) can (opened)
vanilla extract
1 tablespoon (measured)
butter or margarine
1 cup (at room temperature)
vegetable oil
1/2 cup (measured)
granulated sugar
2 1/4 cups (measured)
eggs
6 large (at room temperature)
cream cheese
2 (8-ounce) packages (at room temperature)
vanilla extract (for frosting)
1 tablespoon (measured)
powdered sugar
9 cups (measured)
green food coloring
to taste (for coloring frosting)
orange food coloring
to taste (for coloring frosting)
green ice cream cone
1 (to serve as stem)
large yellow and white gumdrops
12 (6 of each) (for decoration)
sugar
for rolling gumdrops (measured)
chocolate chips
2 tablespoons (for decoration)
clear edible cake glitter
to taste (for decoration)
Instructions
1
Preheat your oven to 350°F (175°C) and generously butter two 10-inch bundt cake pans to prevent sticking.
2
In a large mixing bowl, combine 5 1/2 cups of all-purpose flour, 4 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of ground cloves, 1/4 teaspoon of ground nutmeg, 4 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Whisk until well-combined and set aside.
3
In another medium bowl, whisk together 1 1/4 cups of room temperature milk, 1 can (15 ounces) of pumpkin puree, and 1 tablespoon of vanilla extract until the mixture is smooth and well-blended.
4
In a separate large bowl, cream together 1 cup of room temperature butter (or margarine) and 1/2 cup of vegetable oil using an electric mixer until fully combined. Gradually add in 2 1/4 cups of granulated sugar, mixing until light and fluffy. Then, add 6 large room temperature eggs one at a time, ensuring each is well blended before adding the next.
5
With the mixer running on low speed, alternately add the milk/pumpkin mixture and the dry flour mixture to the butter/sugar mixture, mixing until just combined. Avoid overmixing.
6
Carefully pour the batter evenly into the prepared bundt pans. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
7
Once baked, let the cakes cool in the pans for 15 minutes before transferring them to wire racks to cool completely.
8
For the frosting, in a large bowl, beat together 2 (8-ounce) packages of softened cream cheese until smooth and creamy. Gradually mix in 9 cups of powdered sugar until you achieve a spreadable consistency. Divide the frosting in half; color one half green with food coloring and the other half orange.
9
To assemble the cake, trim the bottoms of both cakes so they lay flat. Spread a layer of orange frosting on the flat surface of one cake, then stack the second cake on top. Frost the entire assembled cake with orange frosting and allow it to set.
10
Once the frosting has dried and set, use the green frosting to pipe leaves around the top of the cake. Place a green ice cream cone at the top to serve as the pumpkin stem.
11
For decorations, roll out the 12 gumdrops (6 yellow and 6 white) on a sugared surface using a rolling pin until they are about 1/4 inch thick. Carefully cut out shapes for the eyes, nose, and mouth of your jack-o'-lantern.
12
Melt 2 tablespoons of chocolate chips in the microwave for 60 seconds. Dip the edges of your gumdrop facial features in the chocolate and then sprinkle a small amount of water on top. Finish by dusting edible glitter over the top of each feature and gently pressing them onto the cake to adhere.
Nutrition Information
12.5g
Fat
40.6g
Carbs
2.3g
Protein
25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Spooktacular Pumpkin Jack-O'-Lantern Cake?
It is a festive Halloween centerpiece made from two moist pumpkin bundt cakes stacked and decorated to look like a classic jack-o'-lantern.
How many servings does this cake provide?
This recipe is designed to serve 24 people, making it perfect for large Halloween parties.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
What type of pans are needed for this recipe?
You will need two 10-inch bundt cake pans.
How do I prepare the bundt pans to prevent sticking?
You should generously butter both pans before pouring in the batter.
What spices give the cake its fall flavor?
The cake features a blend of ground cinnamon, ginger, cloves, and nutmeg.
Can I use margarine instead of butter?
Yes, the recipe allows for either 1 cup of room temperature butter or margarine.
How long should the cakes bake?
The cakes should bake for 50 to 60 minutes.
How do I check if the cakes are done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is finished baking.
How long should the cakes cool before removing them from the pans?
Let the cakes cool in the pans for 15 minutes before transferring them to wire racks.
What kind of frosting is used for this cake?
The recipe uses a cream cheese frosting made with cream cheese, powdered sugar, and vanilla extract.
How much powdered sugar is needed for the frosting?
The frosting requires 9 cups of powdered sugar to achieve the correct spreadable consistency.
What colors should I dye the frosting?
Divide the frosting in half and dye one half green and the other half orange.
How do I assemble the two bundt cakes?
Trim the bottoms so they are flat, spread orange frosting on the flat surface of one, and stack the second cake on top.
What is used to create the pumpkin stem?
A green ice cream cone is placed at the top of the cake to serve as the stem.
What are the jack-o'-lantern's facial features made of?
The eyes, nose, and mouth are crafted from rolled-out yellow and white gumdrops.
How do I prepare the gumdrops for decoration?
Roll the gumdrops on a sugared surface until they are 1/4 inch thick, then cut out your desired shapes.
What is the purpose of the chocolate chips?
Melted chocolate chips are used to dip the edges of the gumdrop features to help them adhere and add detail.
How do I add a 'spooky' shimmer to the cake?
Dust clear edible cake glitter over the facial features before pressing them onto the cake.
What kind of pumpkin should I use?
The recipe calls for one 15-ounce can of pumpkin puree.
Do the ingredients need to be at room temperature?
Yes, for the best results, the milk, butter, eggs, and cream cheese should all be at room temperature.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much fat is in one slice?
There is 12.5g of fat per serving.
Does the recipe use both butter and oil?
Yes, it uses 1 cup of butter (or margarine) and 1/2 cup of vegetable oil for moisture.
How many eggs are used in the batter?
The recipe requires 6 large eggs.
How many packages of cream cheese are needed?
You will need two 8-ounce packages of softened cream cheese.
What should I do if the frosting is too thin?
You can gradually add more powdered sugar until you reach a spreadable consistency.
How do I make the green leaves on the pumpkin?
Use the green-colored frosting to pipe leaf shapes around the top of the cake near the stem.
Is there a specific way to add the flour and milk mixtures?
Yes, you should alternately add the milk/pumpkin mixture and the dry flour mixture to the butter/sugar mixture while mixing on low speed.
What tags are associated with this recipe?
Tags include halloween, pumpkin cake, jack-o'-lantern, bundt cake, and fall recipes.