Pumpkin Patch Cake Recipes

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PUMPKIN PATCH CAKE



Pumpkin Patch Cake image

The perfect theme dessert for an autumn affair, our Pumpkin Patch Cake is made with Betty Crocker™ Super Moist™ devil's food cake mix.

Provided by By Heather Baird

Categories     Dessert

Time 2h

Yield 9

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix box
1 container (12 oz) Betty Crocker™ Whipped cream cheese frosting
Red food color
Yellow food color
Orange sanding sugar
5 pretzel sticks
Green food color
8 chocolate wafers, crushed
Green sanding sugar
4 fresh mint sprigs

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 9 mini muffin cups. Grease 9-inch square pan with shortening; lightly flour.
  • Make cake mix as directed on box, using water, oil and eggs. Fill paper baking cups 3/4 full. Pour remaining batter into square pan.
  • Bake cupcakes 12 to 15 minutes; bake square cake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool completely, at least 30 minutes.
  • Place one-third of frosting in small bowl. Add a few drops of each red and yellow food colors until light orange color is achieved. Frost mini cupcakes with orange frosting. Cover frosting completely with orange sanding sugar. Break pretzel sticks in half; press half pretzel into center of each cupcake. Press vertical lines into sides of each cupcake with toothpick to make ribs of pumpkin.
  • Tint remaining frosting with green food color. Place square cake on serving plate or tray. Frost cake with green frosting. Designate 1 corner of cake to become back; cover corner with crushed chocolate wafers. Sprinkle wafers over center of cake, leaving some of green frosting showing at other edges of cake.
  • Arrange mini cupcake pumpkins on top of crushed chocolate wafers. Sprinkle green edge of cake with green sanding sugar. Press small mint leaves onto pumpkin cupcakes near pretzel "stem." Arrange remaining mint sprigs between pumpkins to create appearance of vines. Store cake loosely covered.

Nutrition Facts : ServingSize 1 Serving

PUMPKIN CAKE GRAVEYARD



Pumpkin Cake Graveyard image

Provided by Food Network

Categories     dessert

Time 5h25m

Yield 15 to 20 servings

Number Of Ingredients 24

Nonstick cooking spray
Four 16-ounce boxes pound cake mix, such as Betty Crocker
2 sticks (1 cup) butter, softened
8 large eggs
Two 15-ounce cans pumpkin puree
4 teaspoons pumpkin pie spice
1/4 cup vanilla frosting
Green fruit leather, for the stem and leaf
1 green wafer ice cream cone
Confectioners' sugar, for dusting
2 1/2 cups confectioners' sugar
1/4 cup cream cheese, at room temperature
3 to 4 tablespoons milk
15 drops orange food coloring or 20 drops yellow food coloring plus 15 drops red food coloring, more as needed
Nonstick cooking spray
Two 18.3-ounce boxes brownie mix, such as Duncan Hines
Two 16-ounce cans chocolate frosting, such as Duncan Hines
Two 4.4-ounce boxes chocolate-covered ladyfinger cookies, such as Cadbury
1 package chocolate cream-filled cookies, such as Oreos, crumbled
4 rectangular cookies, such as tea biscuits, graham crackers, almond thins or chocolate-coated tea biscuits such as Petit Ecolier
2 vanilla wafer sandwich cookies with chocolate inside, such as Pepperidge Farm Milano
One 1.5-ounce can silver spray food coloring, such as Wilton Color Mist
6 mini pumpkin candies
3 marshmallow ghost candies, such as Peeps

Steps:

  • For the pumpkin cake: Spray a 12-cup Bundt pan with nonstick cooking spray. Preheat the oven to 350 degrees F.
  • In a large bowl, combine 2 boxes of the pound cake mix, 1 stick of the butter, 4 of the eggs, 1 can of the pumpkin puree and 2 teaspoons of the pumpkin pie spice. Mix with a handheld electric mixer on high speed until blended, about 1 minute. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
  • Let cool in the pan for 15 minutes, then unmold onto a wire cooling rack. Repeat the process to make a second Bundt cake.
  • Once the cakes are cooled, level off the bottoms with a serrated knife so the cakes will sit flat. Place one of the cakes cut-side up and spread the vanilla frosting over it. Place the second cake, cut-side down, on top to form a pumpkin.
  • For the glaze: In a medium bowl whisk together the confectioners' sugar, cream cheese, milk and food coloring. (The glaze should be a bright orange color; add a few more drops of food coloring if needed.) The mixture will be very thick but still pourable. Place the pumpkin cake on a baking sheet fitted with a wire rack. Slowly pour the glaze over the top, moving in a circular motion around the top of the cake and letting the glaze drip down the sides. Set aside until set, about 1 hour.
  • Wrap some fruit leather around the green ice cream cone and press it into place upside down on the cake to form a stem. Dust a work surface with confectioners' sugar, place some fruit leather on top, and cut out a leaf with a leaf-shaped cookie cutter. Press the leaf into place on the cake near the stem.
  • For the graveyard: Spray an 18-by-13-inch baking sheet with nonstick cooking spray and line with parchment; spray the parchment.
  • Prepare both boxes of brownie mix according to the package instructions and pour into the prepared baking sheet. Bake according to the package instructions. Let cool completely, then remove from the pan and place on a large cutting board.
  • Frost the top of the brownie sheet with the chocolate frosting. Slice about 60 of the chocolate ladyfingers in half crosswise. Press the halved cookies, cut-side down, side-by-side around the top edge of the frosted brownie sheet to form a fence. On one of the long sides of the brownie sheet, leave a 3-inch opening in the fence to create an entrance. Place 2 whole ladyfingers on either side of the opening to form the gate entrance. Place another whole ladyfinger on top of the two ladyfingers to make the top of the gate, using a little bit of frosting to adhere it.
  • Cover the top of the frosted brownie with the crumbled chocolate cream-filled cookies to make dirt. Place the pumpkin cake in the center of the graveyard.
  • To make the gravestones, place the rectangular cookies and vanilla wafer sandwich cookies on a baking sheet lined with parchment paper. Spray both sides of the cookies with the silver spray food coloring.
  • Use a knife to cut slits into the brownie to hold the gravestones. Carefully place the gravestones into the slits.
  • Place the small candy pumpkins and marshmallow ghosts in the graveyard around the pumpkin. Serve immediately.

PUMPKIN PATCH POKE CAKE



Pumpkin Patch Poke Cake image

Make Halloween fun and festive with our delicious Pumpkin Patch Poke Cake recipe. Decorate this pumpkin patch cake with pumpkin-shaped candies and vanilla cream-filled chocolate sandwich cookies for a spooky, scrumptious dessert.

Provided by My Food and Family

Categories     Recipes

Time 4h

Yield 16 servings

Number Of Ingredients 10

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1/2 cup cold water
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1-1/2 cups cold milk
15 vanilla creme-filled chocolate sandwich cookies
1/2 cup ready-to-spread vanilla frosting
1/8 tsp. green gel food coloring
1/2 cup pumpkin-shaped candies

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Poke deep holes in cake at 1/2-inch intervals, using end of wooden skewer or chopstick.
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Carefully pour gelatin over warm cake.
  • Beat pudding mix and milk in separate medium bowl with whisk 2 min.; spread over cake.
  • Separate cookie halves; scrape off and discard creme filling. Crush cookies finely; sprinkle over pudding. Refrigerate 3 hours.
  • Tint frosting with food coloring; spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag, then use to pipe frosting onto top of cake to resemble pumpkin vines as shown in photo. Add pumpkin candies.

Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

PUMPKIN PATCH TORTE



Pumpkin Patch Torte image

This Halloween cake is unforgettably moist and delicious, and not too sweet. The frosting's subtle maple flavor is the perfect accompaniment to the pumpkin cake. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 18

1 can (15 ounces) solid-pack pumpkin
1 cup packed brown sugar
1/2 cup sugar
4 eggs
1/2 cup canola oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
FROSTING:
1 cup maple syrup
2 egg whites
1/4 teaspoon cream of tartar
3 drops green food coloring
1 drop yellow food coloring
Candy pumpkins

Steps:

  • Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. In a large bowl, combine the pumpkin, sugars, eggs and oil until well blended. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to pumpkin mixture. Pour batter into prepared pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper., For frosting, in a large heavy saucepan over low heat, combine the syrup, egg whites and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating until frosting reaches 160°, about 8 minutes. Transfer to a large bowl. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Remove 1/4 cup frosting to a small bowl; tint with green and yellow food coloring and set aside., Cut cake widthwise into thirds. Place one layer on a serving plate; spread with a third of the frosting. Repeat layers. Arrange pumpkins on cake; add vines with the green frosting.

Nutrition Facts :

PUMPKIN PATCH CAKE - CUTE!



Pumpkin Patch Cake - Cute! image

The Pumpkin Patch Cake makes use of two Bundt cakes (for the pumpkin itself) and two cupcakes (for the stem) to create a pretty convincing, life-size pumpkin. I found this adorable cake in Cook's Country magazine which I subscribe to, Oct/Nov 2006 issue. Our daughter's birthday is on Halloween, and I'm going to make it for her this year. I was having a difficult time getting the recipe through Zaar, so I just put to use 2 cake mixes. Flavor and brand is your choice! But you can also use 2 recipes of your favorite cake batter. Here's how to put it all together: NOTE: This makes A LOT of cake! More often I have used just one bundt cake and made a short, squat pumpkin, which is also very cute, and much more realistic in the number of servings!

Provided by Chef PotPie

Categories     Dessert

Time 3h

Yield 1 cake, 20 serving(s)

Number Of Ingredients 6

2 (18 1/4 ounce) Pillsbury yellow cake mix, unprepared
1 cup water
1/3 cup vegetable oil
3 eggs
4 cups buttercream frosting
food coloring, green, red, yellow

Steps:

  • For this cake, you stack two Bundt cakes, making sure that the flat sides are sandwiched together and the ridges are aligned. Orange buttercream frosting and a cupcake 'stem' are the finishing touches.
  • To make the cakes and stem: Prepare first recipe cake batter. Scoop 1/2 cup batter in standard-sized muffin tin; pour remaining batter into greased and floured 12-cup Bundt pan. Bake both on middle rack in 350-degree oven until toothpick inserted in center of each comes out clean, 15 to 20 minutes for cupcake and 45 to 55 minutes for Bundt cake.
  • Cool cupcake in pan 5 minutes, then turn out onto rack. Cool Bundt cake in pan 30 minutes, then turn out onto rack. Repeat with second recipe of cake batter. Let both cupcakes and both cakes cool completely.
  • To assemble and frost the pumpkin: Place 1/2 cup frosting in bowl and stir in two drops green food coloring to make frosting for stem. Stir two drops each red and yellow food coloring into remaining frosting, adding more until desired orange color is achieved. Use bread knife to level off domed top of cupcakes and even out bottoms of Bundt cakes. Assemble and frost.
  • After placing one Bundt cake flat side up on a cake platter and covering the flat side with 1 cup orange frosting, place the second Bundt cake flat side down on top of the frosting, making sure the ridges on both cakes align. Then place one cupcake cut side up in the hole of the Bundt cake and spread 1 tablespoon orange frosting over the top of the cupcake.
  • Using a cake spatula, cover the entire cake with orange frosting.
  • Run the back of a small spoon up the sides of the orange frosting every few inches to create pumpkin "creases.".

Nutrition Facts : Calories 266.7, Fat 10.4, SaturatedFat 1.6, Cholesterol 28.9, Sodium 351.5, Carbohydrate 40.5, Fiber 0.6, Sugar 22.5, Protein 3.2

PUMPKIN CAKE EXTRAORDINAIRE



Pumpkin Cake Extraordinaire image

Just in time for the holidays, this is a nice alternative to pumpkin pie. Just before serving, dust with confectioners' sugar and serve with a dollop of whipped cream.

Provided by Allrecipes Member

Categories     Pumpkin Cake

Time 1h30m

Yield 14

Number Of Ingredients 13

1 cup vegetable oil
4 eggs
1 ½ cups pumpkin puree
2 tablespoons vanilla extract
2 ½ cups all-purpose flour
3 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
3 teaspoons ground nutmeg
5 teaspoons ground cinnamon
3 tablespoons honey
½ cup confectioners' sugar
1 tablespoon lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch regular or fluted tube pan.
  • In a large bowl, beat together oil, eggs, pumpkin and vanilla. In a separate bowl, mix flour, baking powder, baking soda, salt, nutmeg and cinnamon. Fold flour mixture into pumpkin mixture. Pour into prepared pan.
  • Bake in preheated oven 60 minutes; reduce heat to 350 degrees F (175 degrees C) and bake 15 minutes more, until cake springs back when lightly touched in center. Let cool in pan 10 minutes before removing to wire rack to cool completely.
  • To make the Honey Glaze: Warm honey in microwave or small saucepan until runny. Place confectioners sugar in small bowl and pour runny honey and lemon juice over sugar. Mix well and brush onto cooled cake.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 28.7 g, Cholesterol 53.1 mg, Fat 17.6 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 3.1 g, Sodium 317.1 mg, Sugar 9.4 g

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