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Pumpkin Pinata Cake

Hungry Happenings Recipe by

Cut into this adorably cute pumpkin cake to reveal candy hiding inside.

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  • Prep Time 2 hr 30 min
  • Total Time 4 hr 30 min
  • Servings 12

This adorable cake is both a trick and a treat! Carve this pumpkin to reveal the candy surprise inside.  

As prepared by Hungry Happenings

This cake looks majorly impressive but it’s easier to make than you think! With just a couple of Bundt cakes stacked together and some clever decoration, you can make your own cute pumpkin piñata cake! 


Pumpkin Pinata Cake

All you need to make this cake are two Bundt cakes, which are simple to make with Betty Crocker Cake Mix. Bundt cakes already have holes in them, which makes the perfect hiding place for candy. You can either frost and decorate the cakes or just color the cake mix orange, then put the two baked cakes together, fill with candy, add a stem, and it's ready to serve. Either way, kids and adults are sure to get a kick out of this cake for Halloween!

 

Pumpkin Pinata Cake

To get started, spray your Bundt pan with non-stick cooking spray.

 

Pumpkin Pinata Cake

Combine Betty Crocker Lemon Cake mix with orange juice, water, eggs, melted butter, orange zest and orange food coloring (optional).

 

Pumpkin Pinata Cake

Beat for 30 seconds on low speed. Then beat on medium speed for 2 minutes.

 

Pumpkin Pinata Cake

Pour cake batter into Bundt pan. Tap pan on counter to remove excess air bubbles in batter.

 

Pumpkin Pinata Cake

Bake cake for 36 to 42 minutes, until a toothpick stuck into the center of the cake comes out clean. Allow cake to cool for 15 minutes. Hold your hand over the cake, turn the pan upside down and allow the cake to drop gently onto a cooling rack. Allow cake to cool completely, for about an hour.

 

Wash the Bundt pan and repeat, making a second Bundt cake.

 

Pumpkin Pinata Cake

Meanwhile, tint two tubs of Betty Crocker Vanilla Frosting using Betty Crocker Neon Orange gel food coloring. Add a few drops of Betty Crocker red gel food coloring for a deeper shade of pumpkin orange.

 

Pumpkin Pinata Cake

Scoop out about 1/3 cup of the orange frosting and stir in the cocoa powder, making brown frosting. Frost the outside of the ice cream cone. Allow the frosting to dry. 

 

Pumpkin Pinata Cake

When the first cake is cool, make the cake level by cutting off the puffed part of the cake. Snack on the scraps or use them later for cake pops.

 

Pumpkin Pinata Cake

Place this Bundt cake, top side down, on a small cardboard cake round. Set the cake up on one of your empty frosting tubs and frost around the outside of the cake with the orange frosting, being sure to cover some of the underside of the cake (the part that will show once the cake is on the plate.)

 

Pumpkin Pinata Cake

Frost the top part of this Bundt cake, leaving about 1/2 inch of space around the center hole.

 

Pumpkin Pinata Cake

Carefully set the cake on a cake stand or plate. Fill the center of the cake with a variety of candy like Betty Crocker Halloween Fruit Snacks, candy corn, and gummy worms.

 

Pumpkin Pinata Cake

Once the second cake is cooled, cut off the excess and set it on top of the bottom cake. Fill the hole with a bit more candy. Fill the frosted ice cream cone with candy and place it into the hole in the top Bundt cake.

 

Pumpkin Pinata Cake

Frost the top portion of the cake. Use a metal spatula to draw the frosting up from the bottom of the cake to the top near the stem, creating the lines in the pumpkin.

 

Pumpkin Pinata Cake

If desired, you can decorate your pumpkin using fondant. Roll the fondant out on a corn starch dusted cutting board and cut out some eyes, a nose, and mouth using cookie cutters or a knife.

 

Pumpkin Pinata Cake

Tint some fondant green and roll it out, then cut out leaves using a plunger cutter or a cookie cutter. Roll some fondant into thin ropes for the vines.

 

Pumpkin Pinata Cake

Add fondant decorations to the pumpkin cake.

 

There you have it! A fun surprise cake that’s perfect for Halloween!

See Recipe

Pumpkin Pinata Cake

Ingredients

2
teaspoons cocoa powder
2
boxes Betty Crocker Lemon Cake Mix
black
and green food coloring, optional
2
tubs Betty Crocker Vanilla Frosting
fondant
or modeling chocolate, optional
1
cup water
1
cake cone (ice cream cone)
1
cup orange juice
Betty
Crocker Red Gel Food Coloring, optional
2
teaspoons orange zest
1
cup butter, melted
Betty
Crocker Neon Orange Gel Food Coloring
6
large eggs

Directions

  • 1 Preheat oven to 350 degrees for metal pans, 325 for non-stick or dark pans.
  • 2 For each cake mix, beat together 1/2 cup orange juice, 1/2 cup water, 3 eggs, 1/2 cup melted butter, and 1 teaspoon orange zest together with the cake mix. Beat on low for 30 seconds. If you want an orange colored cake, add some orange food coloring, then continue to beat for 2 minutes on medium speed.
  • 3 Spray a bundt pan with non-stick cooking spray. Pour cake batter into pan and bake for 36-42 minutes until lightly golden brown or a toothpick poked into the center of the cake comes out clean.
  • 4 Allow cake to cool for 15 minutes. Hold your hand over the cake, turn the pan upside down and allow the cake to drop gently onto a cooling rack. Allow cake to cool completely, for about an hour. Wash the bundt pan and repeat, making a second bundt cake.
  • 5 Meanwhile, tint two tubs of Betty Crocker Vanilla Frosting using Betty Crocker Neon Orange gel food coloring. Add a few drops of Betty Crocker red gel food coloring for a deeper shade of pumpkin orange.
  • 6 Scoop out about 1/3 cup of the orange frosting and stir in the cocoa powder, making brown frosting. Frost the outside of the ice cream cone. Allow the frosting to dry.
  • 7 When the first cake is cool, make the cake level, by cutting off the puffed part of the cake.
  • 8 Place this bundt cake, top side down, on a small cardboard cake round. Frost around the outside and on top of the cake.
  • 9 Carefully set the cake on a cake stand or plate. Fill the center of the cake with a variety of candy like Betty Crocker Halloween Fruit Snack, candy corn, and gummy worms.
  • 10 Once the second cake is cooled, cut off the excess, and set it on top of the bottom cake. Fill the hole with a bit more candy. Fill the frosted ice cream cone with candy, and place it into the hold in the top bundt cake.
  • 11 Frost the top portion of the cake. Use a metal spatula to draw the frosting up from the bottom of the cake to the top near the stem, creating the lines in the pumpkin.
  • 12 If desired, decorate your pumpkin cake using fondant or modeling chocolate. Cut jack-o-lantern features and leaves out using cookie cutters or a knife. Add decorations to cake.
  • 13 This cake is best served within a day. Store left overs in an airtight container at room temperature.
See Post

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