Jack O' Lantern Cake

Each cake serves 2 people.

Jack O' Lantern Cake

Photo by

  • Prep Time


  • Total Time


  • Servings



  • For the Cake:

  • cup unsalted butter, melted and cooled, plus extra for greasing

  • cups all-purpose flour

  • 2

    teaspoons baking powder

  • ½

    teaspoon salt

  • 2

    teaspoons ground cinnamon

  • 1

    teaspoon pumpkin pie spice

  • ¼

    teaspoon ground cloves

  • 7 ounce can pumpkin or freshly made pumpkin purée

  • cup plus 1 tablespoon plain yogurt

  • 1

    cup light brown sugar

  • 2

    large eggs

  • 1

    teaspoon vanilla bean paste

  • For the Cream Cheese Frosting and Decorations:

  • 1

    cup + 2 tablespoons unsalted butter, at room temperature

  • cups confectioners' sugar, sifted

  • cups full-fat cream cheese

  • 1

    teaspoons vanilla extract

  • Orange gel coloring

  • A little black royal icing

  • A little green fondant

  • Mini bundlette tray


Preheat oven to 350°F. Grease and flour the mini bundlette tray. Mix all cake ingredients listed above until well combined. Evenly divide into the mini bundlette tray and bake at 350°F for 40-45 minutes, or until a knife inserted in the center of the cake comes out clean. Allow to cool completely. Make the Buttercream Frosting: Mix butter, confectioner's sugar, cream cheese, vanilla extract with mixer. Add orange gel coloring slowly until desired color is reached. To Decorate: Attached top and bottom of pumpkin cake to each other with buttercream frosting. Entirely cover outside of cake with orange frosting then decorate with black royal icing and a little green fondant for the pumpkin stems. If these items are difficult for you to find, black gel icing will work just as fine to draw the jack-o’-lantern’s face, and a lime-flavored Tootsie Roll or a green gum drop will work just as well for the stem!


Facebook Conversations