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Halloween Pumpkin Cake



Quick and easy


Prep Time:

15 minutes

Cook Time:

35 minutes


24 servings


1  container (16 oz.)  cream cheese icing

1  teaspoon  pumpkin pie spice

1  can (15 oz.)  Hill Country Fare Solid Pack Pumpkin

2  packages  Hill Country Fare German Chocolate Cake Mix

1  small bottle  yellow, red, & green food dye

2/3  cup  Hill Country Fare Canola Oil

6  large  eggs


Heat oven to 350ºF. You will be baking one cake at a time unless you have 2 identical Bundt cake pans. Heavily spray the Bundt cake pan with non-stick cooking spray or grease with softened margarine and dust with 2 Tablespoons flour; shake out excess.

Combine each cake mix with, 3 eggs, 1/3 cup oil, ½ cup pumpkin, ½ teaspoon pumpkin pie spice and 1 ¼ cups WATER in a large mixing bowl. Mix the batter for 2 minutes on medium speed with an electric mixer. Evenly pour the batter into the prepared Bundt cake pan.

Bake cake on center oven rack for 45 minutes until cake is done. Cool cake 20 minutes in pan on the wire rack. Remove the cake from the pan and cool completely. You can now prepare the second cake.

Once both cakes are prepared, you can divide the icing into 3 small bowls. Orange icing: 5 drops yellow food color + 1 drop red food color Green Icing: 5 drops Green food color White Icing no color added

Place one cake flat-side up on the cake platter and ice the top only with the white icing. Top the cake with the other cake and gently press. Place the orange and green icings into separate small zipper bags. Cut a small tip in the corner of the orange icing bag and decorate the creases of the pumpkin. Cut a larger corner in the tip of the green icing bag and make the leaves on top of the cake. You can also make some spiraling vines down the sides of the cake.
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