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Jack-o’-Lantern Spice Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 96 reviews
  • Author: Bertha
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes (including cooling)
  • Yield: 32 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This festive Jack-o’-Lantern Cake is a fun and creative Halloween dessert featuring two spice cakes frosted with orange-tinted vanilla frosting to resemble a pumpkin. The cake is shaped by joining two fluted tube cakes, topped with an ice cream cone ‘stem’, and decorated with Oreo cookies and black fondant to form a spooky pumpkin face. Perfect for Halloween parties or seasonal celebrations, this cake combines ease and impressive presentation.

Ingredients

Scale

Cake

  • 2 packages spice cake mix (regular size)

Frosting

  • 3 cans (16 ounces each) vanilla frosting
  • 2 to 3 teaspoons orange paste food coloring

Decorations

  • 1 ice cream cake cone (about 3 inches tall)
  • 2 Oreo cookies
  • 1 package (24 ounces) ready-to-use rolled black fondant

Instructions

  1. Prepare the Cake: Follow the package directions to prepare the spice cake batter. Divide between two 10-inch fluted tube pans and bake for about 30 minutes or until a toothpick inserted comes out clean. Remove from the oven and invert cakes onto wire racks to cool completely.
  2. Tint the Frosting: While the cakes cool, mix 2 to 3 teaspoons of orange paste food coloring into the 3 cans of vanilla frosting until you achieve a vibrant pumpkin-orange color.
  3. Shape the Pumpkin: Trim a thin slice off the bottom of each cooled cake so they sit flat. Spread a layer of the orange frosting on the bottom of one cake, then press the flat sides of both cake halves together, creating a rounded pumpkin shape. Place a foil ball at the center to support the ‘stem’ later.
  4. Frost the Cake: Generously cover the entire pumpkin-shaped cake with the remaining orange frosting to create a smooth, cohesive surface.
  5. Add the Stem: Top the cake with the 3-inch ice cream cake cone, which will resemble the pumpkin’s stem.
  6. Prepare the Face Decorations: Roll out a small piece of black fondant to 1/8-inch thickness. Cut into shapes to form the mouth and nose of the jack-o’-lantern. Set aside unused fondant for another use.
  7. Create the Eyes: Remove the tops from two Oreo cookies. Cut half-circles in the white filling to make crescent shapes for the eyes.
  8. Assemble the Face: Press the Oreo cookie eyes and fondant mouth and nose gently into the frosting on the pumpkin to complete the jack-o’-lantern’s face.

Notes

  • Using fluted tube pans helps give the cake its pumpkin-like ridged shape.
  • A foil ball inside provides support so the cake halves hold together and the cone stands upright.
  • Adjust orange food coloring quantity to achieve your desired shade.
  • Fondant can be replaced with other edible decorations if preferred.
  • Make sure cakes are completely cooled before frosting to prevent melting.

Nutrition

  • Serving Size: 1 slice (1 of 32 servings)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.2g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg

Find it online: https://grannyeats.com/jack-o-lantern-spice-cake-recipe/