If you’re looking for a festive, fun, and surprisingly easy Halloween treat, you absolutely need to try this Jack-o’-lantern Chocolate Orange Cakes Recipe. I first discovered it on a whim, and I swear, it brings such a playful twist to traditional Halloween desserts. Imagine hollowed oranges carved like mini pumpkins, filled with warm, gooey chocolate cake – it’s both adorable and delicious, and it’s bound to impress anyone at your Halloween bash.

🤍

Why You’ll Love This Recipe

Perfect for Halloween parties: Cute Jack-o’-lanterns that double as tasty individual cakes.
Simple yet impressive: You only need a few ingredients and basic kitchen tools to wow your guests.
Moist and flavorful: The fresh orange juice adds a refreshing zing that complements rich chocolate perfectly.
Kid-friendly fun: Carving and filling these makes a great festive activity for the family.

The image shows a group of small orange pumpkins hollowed out and filled with rich, dark chocolate mousse. Each pumpkin serves as a container with two layers visible: the bright orange pumpkin shell on the outside and the smooth, dark brown mousse inside. The top part of the pumpkin is sliced off and placed slightly tilted on the mousse, acting like a hat with a small green stem on top. The front of each pumpkin is carved with different simple Halloween faces or words, revealing the dark mousse underneath in shapes like triangles for eyes and jagged mouths, and one pumpkin spells

Ingredients You’ll Need

These ingredients come together simply but carry a big punch in flavor. Fresh oranges not only provide the vessel but infuse the cakes with natural citrus brightness, pairing beautifully with the chocolate.

Oranges: Choose firm, medium-sized ones with smooth skin – it’s easier to carve and hollow them out.
Chocolate cake mix: I prefer a boxed mix with cocoa powder for ease, but you can use your favorite homemade batter too.
Orange juice: Freshly squeezed from the hollowed oranges to mix into the cake batter, adds moisture and flavor.
Microwave-safe plate: Essential for cooking the cake inside the oranges safely and evenly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how customizable this Jack-o’-lantern Chocolate Orange Cakes Recipe is — whether you want to tweak for flavor, dietary needs, or just get creative with your decorations. Here are some tweaks I’ve tried and loved:

Gluten-Free Option: I swapped the cake mix for a gluten-free chocolate mix once, and it turned out just as moist and delicious, perfect if you need a gluten-free Halloween treat.
Spiced Variation: Adding a pinch of cinnamon and nutmeg to the batter gave it a cozy autumn vibe that my family went crazy for last fall.
Dairy-Free Version: Using a dairy-free cake mix and plant-based milk works wonderfully for lactose intolerant guests without sacrificing flavor.
Decorating Fun: After baking, try piping on some colored icing or using edible markers to create quirky Jack-o’-lantern faces beyond the carved openings.

How to Make Jack-o’-lantern Chocolate Orange Cakes Recipe

Step 1: Preparing Your Orange Jack-o’-lanterns

Start by slicing the top off each orange — I like to think of it as giving them little hats. Hold them over a bowl to catch the juice (don’t waste this, we’ll use it!) and carefully scoop out most of the flesh using a small serrated knife and dessert spoon, leaving a sturdy shell. This part can be a bit tricky at first, but be gentle so you don’t tear the skin. Then, carve out classic Jack-o’-lantern faces with triangles for eyes and nose and a zigzag smile. An easy trick I learned: put the cut-out shapes back into place as plugs—they keep the cake out and add to the charm.

Step 2: Whisking the Chocolate Cake Filling

Next, mix your chocolate cake ingredients with a tablespoon of that freshly squeezed orange juice. You’ll see how the juice adds moisture and a subtle citrus spark that makes these cakes unique. Whisk everything until smooth – I typically use a fork or small whisk to avoid lumps. This batter is going to fill your hollowed orange pumpkins about halfway.

Step 3: Microwave Baking Magic

Place each filled orange on a microwave-safe plate and zap at 700 watts for around 2 minutes. The batter may spill out a bit at the top – don’t panic, that’s normal! Remove the clingfilm you wrapped around the oranges to keep the ‘plugs’ in place. Be careful handling hot oranges; I recommend letting them cool for a few minutes before removing the plugs to reveal the friendly Jack-o’-lantern faces again. Repeat this process with all your oranges – it’s a fun assembly line!

👨‍🍳

Pro Tips for Making Jack-o’-lantern Chocolate Orange Cakes Recipe

Choose Oranges Wisely: I found that navel oranges with thicker skins hold their shape best during microwaving.
Don’t Overfill: Filling halfway helps the cake rise without spilling too much—trust me, less mess, more smiles!
Use Clingfilm Strategically: Wrapping the oranges keeps those cut-out ‘plugs’ in place while cooking. It’s a little trick that keeps your designs intact.
Be Patient Cooling: Letting the cakes cool slightly makes handling safer, and the flavors settle nicely before serving.

How to Serve Jack-o’-lantern Chocolate Orange Cakes Recipe

The image shows five pumpkin-shaped orange peels hollowed out and filled with a dark brown dessert inside. Each orange peel has a carved jack-o'-lantern face or Halloween-themed design on the surface, with triangular or round eyes and jagged or stylized mouths revealing the dessert beneath. The tops of the oranges are cut off and placed slightly askew back on top like lids, some with a small green stem piece attached. Three of the decorated orange desserts sit on a black cake stand with intricate patterns, and two more are on the white marbled texture surface nearby, one with a silver spoon beside it. The setting is dimly lit, creating a warm, cozy Halloween atmosphere with faint candlelights blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple and let the whimsical orange pumpkins shine, but a dusting of powdered sugar or a small dollop of whipped cream on the side adds a lovely touch. For an extra festive vibe, sprinkle some mini chocolate chips or edible glitter around the plate – it really makes your presentation pop.

Side Dishes

Pair these cakes with some autumnal favorites like spiced apple cider or pumpkin-flavored tea to complement the citrus and chocolate. I also like serving a simple fresh fruit salad alongside to balance richness with freshness.

Creative Ways to Present

For Halloween parties, I’ve arranged these orange Jack-o’-lanterns on a bed of autumn leaves or moss on a rustic wooden tray — it’s a showstopper. Another fun idea is to place mini LED tealights inside peeled but uncooked oranges for decoration, then replace your baked ones on top right before serving for a glowing, spooky effect.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge. I usually find they stay moist and flavorful for up to 2 days — just be sure to keep them covered so they don’t dry out.

Freezing

I haven’t tried freezing these filled oranges directly, but you can bake the cake batter beforehand, freeze the chocolate cakes separately, then garnish fresh when ready. If you do try freezing, wrap them tightly and thaw gently in the fridge before microwaving to warm.

Reheating

To enjoy them warm after refrigeration, pop the orange cakes in the microwave for 20-30 seconds. They taste best when served slightly warm so the chocolate is melty but not hot enough to burn your fingertips!

FAQs

Can I make the Jack-o’-lantern Chocolate Orange Cakes Recipe without a microwave?

Absolutely! While the microwave speeds up cooking, you can bake the hollowed oranges in a preheated oven at 350°F (175°C) for about 15-20 minutes. Just keep an eye on them to prevent burning, and place them on a baking tray to catch any drips.
What if my oranges are too small or too large?

Medium-sized oranges work best to hold enough cake batter while still being easy to carve. If your oranges are small, reduce the batter amount accordingly; for large ones, you might need to increase baking time slightly.
Can I prepare the jack-o’-lanterns in advance?

Yes, you can carve and hollow the oranges a few hours ahead, keeping them wrapped in clingfilm in the fridge to maintain freshness. Just fill and bake them shortly before serving for best results.
Is the cake inside fully cooked after microwaving?

Yes, microwaving for 2 minutes at 700W should cook the batter thoroughly, but times can vary depending on your microwave. If unsure, add 15-second increments and check the texture with a skewer.

Final Thoughts

This Jack-o’-lantern Chocolate Orange Cakes Recipe quickly became one of my Halloween favorites – it’s playful, surprisingly easy, and downright delicious. Whether you’re baking with kids or just want a clever dessert that’s a bit different, these cakes hit all the right notes with their perfect blend of tangy orange and rich chocolate. Give it a try this season, and I promise, you’ll be getting requests to make it year after year!

Jack-o’-lantern Chocolate Orange Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 122 reviews

Author: Bertha
Prep Time: 20 minutes
Cook Time: 8 minutes (2 minutes per orange for 4 oranges)
Total Time: 28 minutes
Yield: 4 servings (1 cake per orange)
Category: Dessert
Method: Microwaving
Cuisine: American

Print Recipe

Description

Celebrate Halloween with these charming Jack-o’-lantern chocolate orange cakes. Hollowed oranges are carved with spooky faces and half-filled with a luscious chocolate cake batter, then microwaved to create a delightful, fruity, and festive treat perfect for October celebrations.

Ingredients

Oranges

4 medium oranges

Cake Mixture

Chocolate cake mix (amount unspecified, estimated around 200g total)
1 tbsp orange juice (reserved from hollowed oranges)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Oranges: Slice the tops off 4 medium oranges and set aside. Hold each orange over a bowl to catch any juice, and carefully run a small serrated knife around the inside of the skin to remove most of the flesh. Use a dessert spoon to scoop out the remaining flesh without removing the white pith. Reserve the juice.
Carve Jack-o’-lantern Faces: Using the knife, cut out triangles for the eyes and nose, and create a zigzag mouth with a straight line connecting at the bottom. Return the cut-out pieces into their respective holes to act as plugs. Wrap each orange with cling film to secure the plugs, leaving the top open.
Prepare the Cake Batter: In a bowl, combine the chocolate cake mix with 1 tablespoon of the reserved orange juice. Whisk together until the mixture is smooth and well incorporated.
Fill and Cook the Oranges: Working one orange at a time, half-fill each hollowed orange with about 50g of the chocolate cake batter. Place each filled orange on a microwave-safe plate.
Microwave the Cakes: Microwave each orange at 700W for 2 minutes. The cake may spill slightly over the top, which is normal. Remove the cling film and allow the cakes to cool for a few minutes.
Finish Presentation: Carefully remove the orange plugs from the carved faces. Repeat the filling and cooking process with the remaining oranges and batter. Once all are cooked and cooled, place the orange tops back on before serving.

Notes

The cakes are microwaved, so adjust cooking times if your microwave wattage differs from 700W.
Be gentle when carving the oranges to maintain the structural integrity of the peel.
Use cling film to secure the plugs and prevent batter leakage during cooking.
The white pith inside the orange should remain intact to support the cake batter.
These treats are best served warm for a gooey texture or cooled to enjoy denser cakes inside the orange.

Nutrition

Serving Size: 1 cake (1 filled orange)
Calories: 220 kcal
Sugar: 18 g
Sodium: 150 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 25 mg