Halloween Cake Recipe

Jack-O'-Lantern Cake

Moist, pumpkin-flavored, bake-in-a-bowl makes an easy Halloween dessert that little and big "kids" will love.

25 min. prep time
10 servings
151 Rating



2 (15.25- to 16.5-ounce) packages yellow or spice cake mix
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups buttermilk*
2 cups mashed cooked pumpkin**


1/3 cup Land O Lakes® Butter, softened
1/3 cup mashed cooked pumpkin**
4 cups powdered sugar
1 teaspoon milk
1 teaspoon vanilla
2 drops red food color, if desired


Black licorice twists
Decorator candies, if desired
2 tablespoons real semi-sweet chocolate chips, melted
1 large marshmallow


Heat oven to 350ºF. Grease and flour 2 (2 1/2-quart) ovenproof deep bowls; set aside.

Combine all cake ingredients in another bowl. Beat at medium speed, scraping bowl often, until well mixed.

Divide batter evenly among prepared bowls. Bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; invert cakes onto serving plates. Cool completely.

Combine butter and 1/3 cup pumpkin in bowl. Beat at medium speed until well mixed. Gradually add half of powdered sugar; continue beating, scraping bowl often, until well mixed. Add remaining powdered sugar, milk and vanilla. Beat until smooth. Reserve 1/4 cup frosting. Stir in red food color to remaining frosting, if desired.

Cut narrow slice from bottom-side of 1 cake, using serrated knife. Place onto serving platter, cut-side down. Spread 1/2 cup tinted frosting over top of cake; place second cake over frosted layer, wide-side down.

Frost cake with tinted frosting. Cut licorice twists into 9 (1-inch) pieces; arrange on side of cake for eyes and nose. Cut 2 licorice twists to form mouth. Decorate with candies, if desired.

Add melted chocolate chips to reserved frosting. Place marshmallow on top of cake to form stem. Frost marshmallow with chocolate frosting.

*Substitute 2 tablespoons lemon juice or vinegar and enough milk to equal 2 cups. Let stand 5 minutes.

**Substitute canned pumpkin.

Nutrition Facts (1 serving)

Calories: 700

Fat: 19g

Cholesterol: 95mg

Sodium: 700mg

Carbohydrates: 125g

Dietary Fiber: 4g

Protein: 9g

Recipe #12032©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Which isa better flavor, yellow cake mix or spice cake mix? I don't want it to be too over powering.
Test Kitchen Comment


We tried both flavors of cake mix. Generally yellow cake is a real favorite and most people liked it. Spice cake mix is a Fall flavor of cake mix and so is appropriate for this recipe. it may not be as available as the yellow cake mix. Check your supermarket. Happy Holidays!
Posted October 29, 2012
Wonderful cake with a lovely fall flavor and very easy recipe. Made this for my mother in-law for her October birthday, and was a big hit. Thank you.

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