Posted by on Oct 26, 2011 in Recipe | 6 comments

Halloween is just around the corner, in fact it’s literally only five days away! Are you ready with both tricks and treats hidden up your sleeves?

Unfortunately for me, I won’t be enjoying the chills and thrills of haunted houses or the awesome spectacles that the Halloween parade provides this year. On the other hand, I won’t be running up and down the stairs with a bag of candy every time the doorbell rings either. So what will I be doing on Halloween? Why, only the most exciting thing ever! It’s a three hour session of the most mind-blowing, teeth chattering, sitting-on-the-edge-of-your-seat-with-adrenaline-pumping…LSATs class. Now how’s that for horrifying?

Yep, I bet I just gave you goosebumps.

Whatever your plans may be this Halloween, try out this nifty recipe for a pleasant treat if you have the time. This pumpkin cake will be sure to delight both adults and children as you amaze them with its cute exterior and tasty interior. And the best part? It’s not too sweet, so even with all the candy that the kids will be inhaling, this is one less cavity inducing sweet to worry about.

Pumpkin Cake

Cake Ingredients:

  • 3 cups all-purpose flour
  • 2 ½ cups whole wheat flour
  • 4 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/8  tsp allspice
  • 4 tsp. baking powder
  • 1 ½ tsp. baking soda
  • 1 cup milk
  • 1 can (15 oz.) pumpkin puree
  • 1 tbsp. vanilla extract
  • 1 cup (2 sticks) butter
  • 1 ½ cups sugar
  • ¼ cup corn oil
  • 6 large eggs

Heat the oven to 350º and butter two bundt cake pans.

In a large bowl, stir together the flour, spices, baking powder, and baking soda. In a medium bowl, stir together the milk, pumpkin, and vanilla extract until smooth. In another large bowl, beat the butter and oil together with an electric mixer until combined. Next, beat in the sugar. Then beat in the eggs, one at a time, mixing well after each addition. Combine the wet ingredients together and slowly mix the dry ingredients in until the dough comes together.

Divide the batter between the two prepared pans. Bake for an hour or until a toothpick inserted into the center of the cakes comes out clean.

Cool the cakes in the pans, then turn them out onto wire racks to cool completely. In the meantime, prepare your frosting!

Frosting Ingredients:

  • 2 packages (8 oz. each) cream cheese
  • 1 tbsp. vanilla extract
  • 4 cups powdered sugar

In a large bowl, beat the cream cheese until smooth. Mix in the vanilla extract. Then beat in the powdered sugar gradually until the frosting is a spreadable consistency. Color about 1/2 cup of the frosting green and 1/4 cup black, then make the rest orange. (I purchased my icing colors from Michael’s.)

Now that you have your icing ready, it’s time for the most annoying fun part – putting your pumpkin together!

The cakes will have risen while baking, but for the purposes of building a pumpkin you’ll want to trim the bottoms of the cakes so that the two halves lie flat against each other. Frost the bottoms of each cake so that they ‘stick’ when you place them on top of each other. Cover the entire cake in its first layer of frosting. Don’t worry about it being ugly, you’ll be smoothing it over with more layers of frosting later on.

Let the layer of frosting dry (or just cool it in the fridge)  before you apply a fresh layer. Eventually you shouldn’t be able to see the cake anymore. To smooth out the frosting perfectly, try this neat trick: Take a strip of parchment paper, hold the edges and from the bottom to the top of the cake, pull it up. The paper will shape itself to the curve of the cake and smooth the frosting out for a perfect finish.

Now, you should have a nice orange circle…with a big hole in the middle. A pumpkin’s not a pumpkin without its stem! Fix this problem by finding yourself a small container (I used an empty 4 oz yogurt container) to use as a mold. Taking the cake that you trimmed off earlier, press it into your mold and pop it out for a handy little ‘stem’. Slather it in your green food coloring and carefully place it over the hole.

That’s more like it! We have ourselves a pumpkin now! A perfectly round one without lines and indents anyway. This can easily be remedied with a butter knife. With your butter knife, draw lines down your pumpkin where desired. It can be a little tricky since you don’t want to just slice down, but you actually want to nudge the frosting around so that you create a small groove and bring the line down.

And your pumpkin is now complete! But a mere pumpkin belongs more in the Thanksgiving category. Spice it up with some seasonal love by decorating it with a face and transforming it into a Jack-o-Lantern.

To make the little pumpkins, just use the leftover cake that you trimmed in the beginning and press them into molds and decorate. I used small teacups as my mold. 

Good luck and enjoy!

~ AJ ~

Photographs taken and provided by AnnMarie Hwang

6 Comments

  1. Oct-30-2011

    The Pumpkin Cake looks delicious!

  2. Oct-30-2011

    Thanks! It took a while to make, but it was well worth the effort. ^^

  3. Nov-10-2011

    What a beautiful and delicious cake!! One of the most beautiful ones I have seen during these days… Bravo!!

    • Nov-10-2011

      Thank you! I’m flattered that you think so. =)

  4. Nov-10-2011

    This adorable cake is making my mouth water!! Awesome job!!
    I can’t wait until next Halloween (or until I can actually bake decently -.-) to try this out!! Thank you~

    • Nov-10-2011

      The cake itself isn’t too hard to bake. In fact, you can easily bring this out for any occasion. Instead of putting two bundt cakes together, just bake one (don’t forget to trim the top) and drizzle a bit of simple glaze or frosting over the top. It’ll look spectacular and will be just as tasty! =)

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