Ingredients for Halloween Fun Pumpkin Cake O Lantern Jack O Lantern
- All Purpose Flour
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Ground Nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup milk
- 1 (15 ounce) can pumpkin puree
- 2 tsp vanilla extract
- Butter
- Vegetable Oil
- 2 cups granulated sugar
- 4 large eggs
- 8 ounces cream cheese
- 4 cups powdered sugar
- Green Food Coloring
- Orange Food Coloring
- Ice Cream Cones
- 12 large yellow and white gumdrops
- 2 tablespoons chocolate chips
- Glitter
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How to Make Halloween Fun Pumpkin Cake O Lantern Jack O Lantern
- Preheat oven to 350°F (175°C). Grease and flour two 10-inch bundt cake pans.
- In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground cloves, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a medium bowl, whisk together 1 (15-ounce) can pumpkin puree, 1 cup milk, and 2 teaspoons vanilla extract.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter or margarine and ½ cup vegetable oil using an electric mixer until light and fluffy.
- Gradually beat in 2 cups granulated sugar until well combined.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Alternately add the wet (pumpkin mixture) and dry (flour mixture) ingredients to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared bundt pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 15 minutes before inverting them onto wire racks to cool completely.
- **Frosting:** In a large bowl, beat 8 ounces cream cheese until smooth. Stir in 1 teaspoon vanilla extract.
- Gradually beat in 4 cups powdered sugar until smooth and spreadable.
- Divide the frosting, tinting about 1 cup green and the rest orange using food coloring.
- **Assembly:** Trim the bottoms of the cakes to create flat surfaces.
- Frost the bottom cake with orange frosting and top with the second cake.
- Frost the entire cake with orange frosting.
- Once the frosting sets, pipe green frosting leaves around the base. Top with an ice cream cone for a stem.
- **Decoration:** Sprinkle granulated sugar on your work surface. Roll out 12 large yellow and white gumdrops (using a rolling pin) to about ¼ inch thickness.
- (Adult supervision required) Use a sharp knife to carefully cut out eyes, nose, and mouth from the gumdrops.
- Microwave 2 tablespoons of chocolate chips for about 60 seconds until melted.
- Dip the back and bottom edges of the gumdrop features in the melted chocolate.
- Lightly wet the top of each gumdrop feature with water, sprinkle with edible glitter, and carefully press onto the cake.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
271g
Fat
50g
Carbs
31g
