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Mini Pumpkin Spice Cake

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  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 8
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Take spice cake to the next level… bake it in a pumpkin!
by: Girl vs Dough
Updated Nov 4, 2014
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  • 3 (approximately 5-inch diameter) sugar or pie pumpkins
  • 1 box Betty Crocker™ Delights Super Moist™ Spice Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon pumpkin pie spice or ground cinnamon


  • 1
    Heat oven to 350°F. Carefully cut off the tops of each pumpkin, then scrape out the seeds and pulp. Reserve the tops with stems for decoration when serving, if desired. Wrap each pumpkin in foil, leaving the tops open. Place the pumpkins on a baking sheet.
  • 2
    In a large bowl using an electric hand mixer or in the bowl of a stand mixer, mix cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes.
  • 3
    Carefully pour batter into prepared pumpkins, leaving about 2 to 3 inches of space at the top so the batter can expand as it bakes. (You might not use all the batter).
  • 4
    Bake cake in pumpkins 1 hour to 1 hour 15 minutes until a skewer inserted in the center of each cake comes out clean. Cool completely on a cooling rack.
  • 5
    Meanwhile, make the spiced whipped cream: In a large bowl using an electric hand mixer or in the bowl of a stand mixer, beat heavy cream, sugar and pumpkin pie spice until stiff peaks form.
  • 6
    Carefully slice the fully cooled cakes with a sharp knife. Place slices of cake on serving plates with a dollop of the whipped cream.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Need an easy fall wow? Bake a cake inside a pumpkin!

    DOODZ. Let’s all take a moment to look at the awesomeness that is this cake baked inside a freaking pumpkin.

    That’s correct – you can bake a spice cake (or a chocolate cake, or a gingerbread cake, or a… well, you get it) inside a mini pumpkin and eat it, too! I couldn’t believe it myself, until I tried it. And now I’m not sure I could eat a cake any other way ever again. Okay, that’s not true – I'll eat cake pretty much any way except maybe on top of a garbage can. But inside a pumpkin is a pretty rad way to do it!

    ANYWAY. Let’s get baking so you can get this awesomeness in your life and in your belly.

    First, you’ll want to round up some pumpkins. I used sugar/pie pumpkins that were approximately five inches in diameter, and that seemed to be the best size for holding most of the cake batter. Cut the tops off of the pumpkins, scoop out the flesh (eww) and the seeds and wrap the pumpkins in foil, leaving the tops open. Place the pumpkins on a baking sheet.

    Prepare your cake mix (I used Betty Crocker’s Spice Cake Mix, but as I mentioned previously, a chocolate or gingerbread cake mix would also taste scrumptious) and pour it evenly into the pumpkins. Be sure to leave a good two to three inches between the batter and the top of the pumpkin so the cake doesn’t puff up and spill over the top. You might not end up using all of the batter.

    Bake the cake in the pumpkins for at least 1 hour, but more likely 1 hour 15 minutes, until the cakes are baked through (use a long skewer to test if they are; if you insert it in the center of each cake and it comes out clean, you’re good). Cool the cakes completely on a cooling rack.

    Whip up a tasty pumpkin pie-spiced whipped cream to serve alongside the cake, slice and serve! The fresh, baked pumpkin along with the spiced cake and the whipped cream is one serious mouth party I want to be invited to over and over again.

    Now go forth and bake yourself a cake inside a pumpkin – it’ll wow you, your friends and your taste buds.
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