Jack-O-Lantern Pumpkin Bundt Cake Recipe

Whether it’s in season or not, fresh pumpkin desserts will always have a place in our tummies. Just like how timeless a witches brew is every Halloween. This pumpkin bundt cake not only looks absolutely regal but tastes just as amazing. This recipe makes yummy spice and candy-filled mini bundt cakes that you’ll surely love. Grab your bowls and gather the ingredients, and soon you’ll be digging into this moist pumpkin cake in no time.

Tips on Making Pumpkin Bundt Cake

We made this to be the best pumpkin cake recipe, and be as easy to follow as much as we can. And we want to help you bring out the best of it. Keep these tips in mind as we venture into making the most delicious mini desserts:


  • We suggest using fresh pumpkin puree for a more natural taste. You can use canned purees too, just make sure that you drain as much liquid as you can.
  • If you’re making your own frosting for pumpkin cake, go for Italian or Swiss meringue buttercream. It’s soft and fluffy, which makes it perfect for frosting.
  • Make sure your bundt cakes have completely cooled off before you start frosting. Otherwise, the frosting will melt and will be hard to work with.
Jack-O-Lantern Pumpkin Bundt Cake Recipe

How to Make Jack-O-Lantern Pumpkin Bundt Cake

This pumpkin bundt cake is the perfect treat for a spooky Halloween party and special occasions like Thanksgiving. It’s a soft moist bundt cake that has an endearing design and sweet wonderful flavors that will definitely make you want more.

Prep: 35 mins
Chill: 1 hr
Cook: 30 mins
Total: 2 hrs 5 mins


For Cake:

  • 18.25 oz yellow cake mix, (1 package)
  • 1 cup pumpkin puree
  • 4 eggs
  • cup oil
  • 1 tsp pumpkin pie spice
  • ½ cup water
  • 11.18 oz Snickers Fun Size Bars, (1 bag, pack of 6)

For Frosting:

  • 32 oz vanilla frosting, cans
  • orange food coloring
  • green food coloring

For Cake Decorations:

  • 10 oz M&M'S Milk Chocolate Candies, (1 bag, perferrably Pumpkin Pie Flavor or Halloween Ghoul’s Mix)
  • 0.68 oz tube black decorating gel
  • 10.83 oz Twix Fun Size Bars, (1 bag)



  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 the cake mix, pumpkin puree, eggs, oil, water, and pumpkin pie spice in a large bowl.

  4. Beat until the mixture for about 2 minutes until it becomes thick. Divide the batter evenly between the 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 a wire rack and let cool for 10 minutes.

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


  1. Meanwhile, tint ½ cup of frosting with green food coloring, spoon into a resealable plastic bag, and set aside.

  2. Tint remaining frosting with bright orange food coloring.

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

  4. Stack 2 cakes together (bottom to bottom) resembling a pumpkin shape.
  5. If necessary, trim bottoms so they are flat.
  6. Place stacked cakes on wire rack set over sheet pan.
  7. Heat the orange frosting in the microwave for about 1 minute until it’s thin enough to be poured, stirring well every 10 seconds.

  8. Pour frosting evenly over cakes, covering completely. You can use a small knife or spatula to cover cover the sides with frosting.

  9. Scrape up excess frosting and remember to reheat and reuse if needed.

  10. Refrigerate cakes for about 1 hour, until the frosting sets.

  11. Transfer the cakes into a serving platter.

Cake Decorations:

  1. Snip a small corner from plastic bags of tinted frosting. Pipe green frosting vines on top of the cakes and orange frosting dots to attach the M&M's.

  2. Pipe eyes, nose and mouth with black decorating gel.
  3. Trim 6 Twix bars and insert at tops of cakes for stems.

Recipe Notes

  • Use jumbo cupcake pans if you don’t have mini Bundt cake pans. 
  • This recipe will yield 12 mini cakes.


  • Sugar: 108g
  • :
  • Calcium: 187mg
  • Calories: 935kcal
  • Carbohydrates: 138g
  • Cholesterol: 63mg
  • Fat: 39g
  • Fiber: 3g
  • Iron: 2mg
  • Monounsaturated Fat: 11g
  • Polyunsaturated Fat: 9g
  • Potassium: 242mg
  • Protein: 8g
  • Saturated Fat: 15g
  • Sodium: 605mg
  • Trans Fat: 1g
  • Vitamin A: 3370IU
  • Vitamin C: 1mg
Nutrition Disclaimer

Frequently Asked Questions

How do you put canned frosting to a cake?

Due to its shape, frosting bundt cakes can be a tedious process. In this recipe, we used a piping bag to decorate and spread the frosting properly. We simply poured the frosting over the cake until it’s fully covered. However, you can choose to crumb coat it by applying a thin layer of frosting to the cake and placing it in the fridge to have the frosting firm up. It helps lock in crumbs, giving you a smooth surface to work on when applying the rest of the frosting. Once they are covered, feel free to decorate your pumpkin ring cakes!

Do you cool a bundt cake upside down?

No, you shouldn’t flip the pan right away. It’s best if you let the cake cool first. Once it’s at room temperature, you can place it in a wire rack for several minutes and wait to fall off from the bundt pan easily.

How do you get a stuck cake out of a bundt pan?

A light jiggle should get that yummy pumpkin cake out of the bundt pan. But in case it didn’t, here’s what we can do: Prepare a steam bath for your bundt pan. You can take a towel and put it in a circular shape on your drain-closed sink. Pour some hot water in the sink, place your pan in the middle of the circle, and cover it with foil. Cover the sink with a bigger towel and let the steam do its work for 15 minutes. Recover the pan and flip it until the cake slides easily.

Cake Recipes


We dare say that this is the best pumpkin bundt cake there is. These delicious and cute mini bundt cakes will surely please all your guests at your next Halloween party, especially the kids! It’s the perfect cake to cover with spice and lots of candies and frostings.
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