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The Great Pumpkin Cake

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Pillsbury Kitchens
Updated Aug 9, 2023
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If you love carving pumpkins, try making this fun pumpkin bundt cake with the help of your little bakers! Our recipe makes the perfect Halloween cake idea. In just four easy steps, you'll create a dessert that's as fun to make as it is to eat. Try your hand at this easy pumpkin cake recipe and make a new family tradition of it.

The Great Pumpkin Cake

  • Prep Time 45 min
  • Total 4 hr 45 min
  • Ingredients 9
  • Servings 24
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Ingredients

Cake

  • 2 boxes yellow cake mix
  • Water, vegetable oil and eggs called for on cake mix boxes

Frosting and Decoration

  • 1/2 teaspoon orange paste icing color (not liquid food color)
  • 2 containers rich & creamy vanilla frosting
  • 1 flat-bottom ice cream cone
  • 1/2 cup rich & creamy dark chocolate or chocolate frosting
  • 2 green candy-coated chocolate baking bits
  • 2 pieces candy corn
  • 4 lime wedge candy jellies

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. Make, bake and cool 1 cake mix as directed on box for 12-cup fluted tube pan. Repeat with second cake mix.
  • Step 
    2
    Stir 1/4 teaspoon of the orange paste icing color into each container of vanilla frosting. To make pumpkin shape, place 1 cake, rounded side down, on serving plate (if necessary, trim cakes to form flat surfaces). Spread top with 1/3 cup orange frosting. Place second cake, rounded side up, on top of first cake. Frost both cakes with remaining orange frosting.
  • Step 
    3
    Frost outside of ice cream cone with 1/3 cup of the chocolate frosting. In small resealable food-storage plastic bag, place remaining chocolate frosting; seal bag. Cut tiny hole in one bottom corner of bag. Squeeze bag to draw eyes, nose and mouth on pumpkin with frosting. Add baking bits for irises of eyes and candy corn for teeth.
  • Step 
    4
    Insert frosted cone in center of cake to form pumpkin stem. With knife, cut leaf shapes from candy jellies (see photo); place near stem. To serve cake, cut slices from top cake before cutting bottom cake. Store loosely covered.

Nutrition

410 Calories
18g Total Fat
2g Protein
59g Total Carbohydrate
39g Sugars

Nutrition Facts

Serving Size: 1 Serving (Cake and Vanilla Frosting Only)
Calories
410
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
4g
20%
Trans Fat
2 1/2g
Cholesterol
55mg
18%
Sodium
370mg
15%
Potassium
60mg
2%
Total Carbohydrate
59g
20%
Dietary Fiber
0g
0%
Sugars
39g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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