Jack-O-Lantern Cakes Recipe

Brew up a witch’s cauldron of fun this Halloween with special spooky treats. This delicious goodie is frighteningly fun to make, so get your little monsters involved.

How To Make Jack-O-Lantern Cakes

Halloween cake recipe in bundt pans

  • 18.25 oz yellow cake mix
  • 1 cup pumpkin puree
  • 4 eggs
  • ½ cup oil
  • 1 tsp pumpkin pie spice
  • 1 bag Snickers Fun Size Bars
  • 32 oz vanilla frosting (cans )
  • orange food coloring
  • green food coloring
  • 1 bag M&M'S Milk Chocolate Candies Pumpkin Patch Mix
  • 0.68 oz. tube black decorating gel
  • 1 bag Twix Fun Size Bars
  1. Preheat oven to 350 degrees F.

  2. Grease and flour 2 mini Bundt pans (each with 6 mini Bundt molds). Set aside.

  3. Combine cake mix, pumpkin puree, eggs, oil, and pumpkin pie spice in a large bowl.

  4. Beat until mixture becomes thick for about 2 minutes. Divide batter evenly between mini Bundt pans.

  5. Chop 1 cup Snickers bars and sprinkle on top of batter.

  6. Bake for 20 to 27 minutes until golden, or toothpick inserted in center comes out clean.

  7. Remove from oven, transfer to wire rack and let cool for 10 minutes.

  8. Invert. Let cool completely and then remove from pan.

  9. Meanwhile, tint ½ cup of frosting green, spoon into resealable plastic bag and set aside.

  10. Tint remaining frosting bright orange.

  11. Spoon ¼ cup orange frosting into resealable plastic bag and set aside.

  12. Stack 2 cakes together (bottom to bottom) resembling a pumpkin shape.
  13. If necessary, trim bottoms so they are flat.
  14. Place stacked cakes on wire rack set over sheet pan.
  15. Heat orange frosting in microwave until thin enough to pour, about 1 minute, stirring well every 10 seconds.
  16. Pour frosting evenly over cakes, covering completely.
  17. Use small knife or spatula to help frosting cover sides if necessary.
  18. Scrape up excess frosting, reheat and reuse if needed.
  19. Refrigerate cakes until frosting sets, about 1 hour.
  20. Transfer cakes to serving platter.
  21. Snip small corner from plastic bags of tinted frosting.
  22. Pipe green frosting vines on top of cakes and orange frosting dots to attach M&M’s.
  23. Pipe eyes, nose and mouth with black decorating gel.
  24. Trim 6 Twix bars and insert at tops of cakes for stems.

Tip: If you don’t have mini Bundt cake pans, use jumbo cupcake pans; makes 12 cupcakes or 6 cakes.

How To Make Jack-O-Lantern Cakes

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Halloween cake recipe in bundt pans

Preparation: 35 mins
Chill Time 1 hr
Cooking: 30 mins
Total: 2 hrs 5 mins
Serves:

Ingredients

  • 18.25 oz yellow cake mix
  • 1 cup pumpkin puree
  • 4 eggs
  • ½ cup oil
  • 1 tsp pumpkin pie spice
  • 1 bag Snickers Fun Size Bars
  • 32 oz vanilla frosting cans
  • orange food coloring
  • green food coloring
  • 1 bag M&M'S Milk Chocolate Candies Pumpkin Patch Mix
  • 0.68 oz. tube black decorating gel
  • 1 bag Twix Fun Size Bars

Instructions

  1. Preheat oven to 350 degrees F.

  2. Grease and flour 2 mini Bundt pans (each with 6 mini Bundt molds). Set aside.

  3. Combine cake mix, pumpkin puree, eggs, oil, and pumpkin pie spice in a large bowl.

  4. Beat until mixture becomes thick for about 2 minutes. Divide batter evenly between mini Bundt pans.

  5. Chop 1 cup Snickers bars and sprinkle on top of batter.

  6. Bake for 20 to 27 minutes until golden, or toothpick inserted in center comes out clean.

  7. Remove from oven, transfer to wire rack and let cool for 10 minutes.

  8. Invert. Let cool completely and then remove from pan.

  9. Meanwhile, tint ½ cup of frosting green, spoon into resealable plastic bag and set aside.

  10. Tint remaining frosting bright orange.

  11. Spoon ¼ cup orange frosting into resealable plastic bag and set aside.

  12. Stack 2 cakes together (bottom to bottom) resembling a pumpkin shape.
  13. If necessary, trim bottoms so they are flat.
  14. Place stacked cakes on wire rack set over sheet pan.
  15. Heat orange frosting in microwave until thin enough to pour, about 1 minute, stirring well every 10 seconds.
  16. Pour frosting evenly over cakes, covering completely.
  17. Use small knife or spatula to help frosting cover sides if necessary.
  18. Scrape up excess frosting, reheat and reuse if needed.
  19. Refrigerate cakes until frosting sets, about 1 hour.
  20. Transfer cakes to serving platter.
  21. Snip small corner from plastic bags of tinted frosting.
  22. Pipe green frosting vines on top of cakes and orange frosting dots to attach M&M's.
  23. Pipe eyes, nose and mouth with black decorating gel.
  24. Trim 6 Twix bars and insert at tops of cakes for stems.

Recipe Notes

Tip: If you don't have mini Bundt cake pans, use jumbo cupcake pans; makes 12 cupcakes or 6 cakes.

Nutrition

  • Calcium: 127mg
  • Calories: 689kcal
  • Carbohydrates: 103g
  • Cholesterol: 56mg
  • Fat: 29g
  • Fiber: 1g
  • Iron: 2mg
  • Potassium: 139mg
  • Protein: 5g
  • Saturated Fat: 7g
  • Sodium: 508mg
  • Sugar: 75g
  • Vitamin A: 3268IU
  • Vitamin C: 1mg
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