Halloween Pumpkin Cake Recipes

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HALLOWEEN PUMPKIN CAKE



Halloween Pumpkin Cake image

I made this cake for my son's Halloween party and it was a huge hit with the kids. It's fun because you can change the appearance by changing the candies .

Provided by truckerboo

Categories     Dessert

Time 1h

Yield 12 slices, 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1 (16 ounce) package frosting
orange food coloring
1 green ice cream cones
various candy

Steps:

  • Prepare cake according to package directions. Ingredients are based on the box I used. The recipe editor wouldn't let me say prepare cake mix according to package directions. Use a Bundt pan for best pumpkin shape.
  • Cool.
  • Tint frosting with orange food color. Frost cake.
  • Use green ice cream cone for stem and decorate face with desired candy.

Nutrition Facts : Calories 413.8, Fat 18.1, SaturatedFat 3, Cholesterol 52.9, Sodium 372.5, Carbohydrate 59.5, Fiber 0.4, Sugar 47.3, Protein 3.5

HALLOWEEN PUMPKIN CAKE



Halloween Pumpkin Cake image

Don't bother buying a fancy pumpkin shaped baking pan for our spiced Halloween Pumpkin Cake. A fluted tube pan and an ice cream cone will do the trick! This fun Halloween Pumpkin Cake will be a guaranteed hit at your little one's party.

Provided by My Food and Family

Categories     Dairy

Time 2h20m

Yield 24 servings

Number Of Ingredients 14

3 eggs
1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 can (15 oz.) pumpkin
1/2 cup water
1/3 cup oil
1 Tbsp. pumpkin pie spice
1/2 cup chopped pecans, toasted
1/4 cup raisins, chopped
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1/4 cup BAKER'S White Dipping Chocolate
1 ice cream cone

Steps:

  • Heat oven to 350°F.
  • Beat first 7 ingredients in large bowl with mixer until blended. Stir in nuts and raisins. Pour into greased and floured 12-cup fluted tube pan.
  • Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
  • Beat cream cheese and sugar in separate large bowl with mixer until blended. Stir in COOL WHIP. Spread onto cake.
  • Melt white chocolate as directed on package; spread into thin layer on ice cream cone. Place on waxed paper. Let stand 10 min. or until chocolate is firm. Meanwhile, drizzle or pipe remaining melted chocolate in vertical lines down side of cake to resemble a pumpkin.
  • Invert ice cream cone, then place in center of cake for the pumpkin's stem.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.8904 g, Sugar 0 g, Protein 3 g

HALLOWEEN PUMPKIN CAKE



Halloween pumpkin cake image

Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween

Provided by Good Food team

Categories     Afternoon tea, Snack, Supper, Treat

Time 50m

Yield Cuts into 15 generous portions

Number Of Ingredients 15

300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs, beaten
200g butter, melted
zest 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin or butternut squash flesh, grated
200g pack soft cheese
85g butter, softened
100g icing sugar, sifted
zest 1 orange and juice of half

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
  • To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  • If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Nutrition Facts : Calories 408 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.33 milligram of sodium

THE GREAT PUMPKIN CAKE



The Great Pumpkin Cake image

Two chocolate Bundt cakes held together with melted chocolate are coated with a rich glaze and garnished with hazelnut-chocolate leaves to make The Great Pumpkin Cake, the ultimate Halloween masterpiece.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 18

1 tablespoon unsalted butter, plus 1 cup (2 sticks), melted, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup canola oil
3/4 cup nonfat buttermilk
1 cup plus 1 tablespoon milk
3 ounces gianduja or milk chocolate
3 ounces bittersweet chocolate
7 ounces heavy cream
A few drops of orange liquid-paste food coloring
4 cups sifted confectioners' sugar
Chocolate Leaves for Pumpkin Cake

Steps:

  • Heat oven to 350 degrees. Generously butter the inside of two 8-inch Bundt pans; dust lightly with cocoa powder.
  • In the bowl of an electric mixer, combine granulated sugar, flour, cocoa, baking soda, baking powder, and salt, and set aside.
  • In a medium bowl, whisk together eggs, vanilla, canola oil, buttermilk, and 3/4 cup milk. Slowly add egg mixture to sugar mixture. Using the paddle attachment, mix batter on low speed until smooth, about 1 minute. Divide batter evenly between the prepared pans. Bake cakes until a cake tester inserted into the center comes out clean, about 40 minutes. Transfer to a cooling rack, and cool for 20 minutes before removing from the pans.
  • Place both chocolates, heavy cream, and 1 tablespoon butter in a medium heat-proof bowl over a pot of gently simmering water. Heat, stirring often, until chocolate is completely melted, about 5 minutes. Remove from the heat, and let cool to room temperature. Whisk chocolate until lightened; set aside.
  • Using a serrated knife, trim the bottoms of both cakes so they are both flat. Spread chocolate evenly on the flat side of one of the cakes. Invert the remaining cake onto chocolate so that a pumpkin shape is formed. Place cake onto a wire rack.
  • To make orange butter glaze, combine remaining 1/4 cup plus 1 tablespoon of milk and the food coloring until the mixture is a pumpkin color; set aside. In a medium bowl, whisk together confectioners' sugar and 1 cup melted butter. Add reserved milk mixture, and continue whisking until smooth. Working quickly, carefully pour orange butter glaze over the cake, tilting the cake as necessary to coat all sides of the cake. Let glaze set completely before garnishing with chocolate leaves. Serve.

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