Cakes & CupcakesNo. 2691 · The 2026 edition
Halloween Pumpkin Cake
Transform a simple cake mix into a spooky seasonal masterpiece with this easy Halloween pumpkin cake tutorial. Learn how to layer Bundt cakes, frost them with vibrant colors, and pipe intricate detail
Our own summary of the original — the full post and photos live at momlovesbaking.com.
This guide walks you through baking a layered pumpkin cake using yellow cake mix and pumpkin puree, then demonstrates how to prepare and color buttercream frosting to create a festive Halloween design with vines and a face.
Ingredients
Directions
- Start by heating your oven to 350°F. Lightly coat two half-size Bundt pans and a mini muffin tray with nonstick spray, then set them aside.
- In a large mixing bowl, combine the yellow cake mix, pumpkin puree, egg, vegetable oil, pumpkin pie spice, and cinnamon. Using an electric mixer set to low, blend everything until just combined. Increase the speed to medium and mix for 1 1/2 minutes. Scoop roughly 2 tablespoons of batter into each of four mini muffin cups. Divide the remaining batter evenly between the two prepared Bundt pans. Bake the mini muffins for 20 minutes. Continue baking the cakes for 15 to 25 minutes, aiming for a total bake time of 35 to 45 minutes, until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- While the cakes cool, focus on making the frosting.
- In a large bowl, beat the vegetable shortening with an electric mixer on medium-high speed for two minutes. Add the softened unsalted butter and mix until fully incorporated. Switch the mixer to low speed and slowly pour in half of the powdered sugar. Add the milk and vanilla extract, mixing on low for a few seconds. Continue adding the rest of the powdered sugar while the mixer runs on low. Once all the sugar is added, increase the speed to medium-high and beat for another two minutes. If the frosting feels too stiff, stir in additional milk.
- Divide the frosting: set aside 1/4 cup in one bowl for green coloring and another 1/4 cup in a separate bowl for black coloring. Leave the rest white. Place the first cake on a cake board with the rounded side facing down. Position one mini muffin in the center. Apply a layer of white frosting over the top. Place the second cake on top, ensuring the rounded side faces upward. Add another mini muffin to the center and frost only the middle section with white frosting. Tint the remaining white frosting orange and cover the entire cake with it. Use a small offset spatula for smooth application. Frost one mini cupcake with the green frosting and place it on top of the cake (the fourth mini muffin is reserved). Pipe green vines using a #5 tip and add leaves with a #352 tip. Finally, draw the face details using black frosting and a #5 tip.
- Keep the finished cake refrigerated until ready to serve.
