This pumpkin shaped cake is the perfect Fall treat! Two white cakes are baked in bundt cake pans and sandwiched together with icing to create the pumpkin shape. A simple butter cream icing is spread over the cake in orange. Green icing covers an ice cream cone that’s placed in the center.
This cake idea is just so fun! Your guest will be delighted at just how much this cake looks like a pumpkin, especially kids.
- A simple bundt cake pan is used to bake two cakes. These are sandwiched together to create the pumpkin shape.
- The buttercream icing is quick and easy to make. One big batch is enough to use for the cake filling, orange icing and green stem.
- The pumpkin stem is made using two ice cream cones placed on top of each other. A little bit of green icing gives it the perfect touch. Although this part is meant to be decoration, I’m sure there are some kiddos that would love to eat an ice cream cone covered in frosting!
- Want to get even more festive? You can also add a Jack-O-Lantern face made out of chocolate chips on the front for even more fun!
- For more easy Halloween ideas try our six easy Halloween themed drinks, our chocolate mummy brownies, the graveyard dirt cups, the sprinkle monster cookies or the easy 4-ingredient spider cookies!
CAKE INGREDIENTS: This is a simple cake recipe. You can use it or you can make your own favorite cake recipe. You can also try using a boxed cake for this bundt cake. If you do, you will need two boxed cakes to cook in two bundt cake pans.
The cake recipe I used is made with cake flour, sugar, baking soda and baking powder. Wet ingredients include butter, eggs, oil, and vanilla extract.
ICING INGREDIENTS: Unsalted butter is mixed with confectioners powdered icing sugar, vanilla extract and milk. To make the orange and green colors, I used blue, green and yellow food coloring gel. You can also buy green and orange food coloring gel instead.
How To Make The Pumpkin Shaped Cake
- Bake two separate cakes in one or two bundt cake pans. Let them cool completely.
- Assemble the icing. Spread a layer on to the top side of one bundt cake. Place the other on top the opposite way, so that they resemble a round pumpkin shape.
- Scoop 1/4 cup of icing into a small bowl. Set it aside. Mix the rest of the icing with red and yellow food coloring gel to make orange.
- Spread the icing over the cake in one thin layer to create a crumb coat. Let that set then add another layer of the orange icing.
- Mix yellow and blue food coloring gel into the small icing container. Spread that over one ice cream cone to cover it. Add more to the inside to stick to ice cream cones together. Place these in the center of the cake.
- Slice, serve and enjoy!
Leftover cake can be stored in an airtight container or wrapped in plastic wrap in the fridge for up to 3-4 days.
- This will work with any bundt cake recipe. You do not need to use this one. For example, you could try a gingerbread bundt cake or our banand bread bundt cake instead.
- The secret to preventing the cake from sticking to a bundt cake pan is by greasing the pan well. Make sure that the entire inside of the pan is coated with a bit of oil. Every groove should be covered. Once the cake is baked, let it sit for 10 minutes in the pan, then invert it on to a wire rack to cool. Give it a tap to help it slip out of the pan.
- I found the outside of the cake to be a little crumbly. I had to gently spread a thin layer of icing onto the cake and let that set. This can sometimes be called a crum coat. It will help to keep the crumbs in place. Then the second layer will cover the cake better, but should still be placed gently using a spatula.
- I highly recommend using food coloring gel and not food coloring liquid. The color is more concentrated and will give you a much stronger hue. It’s worth it!
- To make orange food coloring gel I used 75% yellow, 25% red. To make green food coloring gel I used 75% yellow, 25% blue. You can also buy green and orange that are already mixed, but those weren’t available at my local Walmart when I went to purchase for this cake.
- Place a bit of icing on the bottom of the cake and ice cream cone and stick them down to the serving plate. This acts like a glue so that the cake won’t slide around while you’re icing it.
- I found that a flimsy spatula was easiest to ice the cake with. I started from the top and spread it to the bottom. I just worked around the cake this way (you can see in the example image below).
More Halloween Recipes
- Graveyard Dirt Cup Desserts are so simple and great for kids.
- Halloween Mummy Chickpea Brownies are so cute and yummy.
- Six Easy Halloween Drinks are non-alcoholic made with less than 3 ingredients and perfect for parties.
- Chocolate Monster Cookies made with sprinkles and candy eyeballs.
- Spider cookies are made with just 4-ingredients an are so easy and fun.
Pumpkin Shaped Cake
Ingredients For Two Bundt Cakes:
- Note: If you only have one bundt cake pan, divide the batter ingredients in half from above. The above cake recipe will make two cakes. Mix and bake one cake at a time. If you have two bundt cake pans you can mix all the ingredients above at once and divide into two pans and bake.
- Preheat the oven to 325°F. Grease the insides of two bundt cake pans (or one) with vegetable oil and a paper towel. Be sure that the entire inside of the pan is greased with no dry spots.
- In a large bowl, combine the cake flour, sugar, baking soda, and baking powder. Whisk together.
- Cream the room temperature butter and sugar with a hand mixer.
- Add in the eggs, canola oil, and vanilla extract. Beat together with the hand mixer.
- Add the dry ingredients to the wet and mix until combined.
- Grease the bundt cake pans with cooking oil, being sure to cover every section. Divide the cake batter into two bundt cake pans (if using the whole ingredients list above). Or make one bundt cake now and another after.
- Give the pans a tap and shake to smooth out hte batter and let out any air bubbles. Bake for 28-32 minutes or until a toothpick comes out clean when poked through the center.Let cool 10 minutes in pan, then gently flip and cool completely on a wire rack.
- Repeat the steps with the second cake. If baking two at the same time, the cakes will take longer to bake. Let both cakes cool completely before icing.
- Add the icing ingreidents to a bowl: room temperature butter, confectioners icing sugar, vanilla extract and milk. Use a hand mixer to blend until smooth and creamy.
- Add a bit of icing to the bottom cake layer and place it on a serving plate. This will act like a "glue" to help it stay in place.
- Add icing to the cake and then place the second bundt cake on top.
- Save ¼ cup of icing and set it aside (for the green).Add a yellow and red food coloring to make orange (or buy orange food coloring) and mix until blended evenly.
- Spread a thin layer with a spatula over the cake. Let taht set 15 minutes then spread another layer.
- Mix together blue and yellow food coloring gel to create green. Or use green food coloring gel. Mix together thoroughly so the color is even.
- Spread icing around the outside of one ice cream cone. Add icing to the edge of ice cream cones to help them stick together.
- Add a bit of icing to the bottom of the cone without icing. It will act like a glue to hold it in place. Insert the cones into the center of the cake.
- Slice into the cake. Serve and enjoy!
The nutritional information provided is an estimate and is per serving.