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Jack-O'-Lantern Cake

Jack-O'-Lantern Cake

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


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25 min
Prep Time
02 hrs 25 min
Total Time
10
servings

Ingredients

Cake

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  

4 large Land O Lakes® Eggs

Frosting

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

Decoration

Black licorice twists

Decorator candies, if desired

2 tablespoons semi-sweet chocolate chips, melted

1 large marshmallow

 

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

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

    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.

  7. STEP 7

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

Nutrition (1 serving)

700 Calories
19 Fat (g)
95 Cholesterol (mg)
700 Sodium (mg)
125 Carbohydrates (g)
4 Dietary Fiber
9 Protein (g)
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Halloween cakes in the shape of witch hats, red devils and jack o'-lanterns…who would have thought spooky tasted so good? The cakes in our Halloween collection are easy to decorate and delicious to eat. What a treat!

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