Pumpkin Cake Centerpiece Recipe

Pumpkin Cake Centerpiece Recipe
What could be a better centerpiece for a Halloween BOO-ffet than a giant edible pumpkin-shaped cake? Placing two Bundt cakes on top of each other makes a perfectly shaped pumpkin. Of course you can spend several hours in the kitchen making two of your favorite scratch cakes, or you can save time by using two readily available convenience products, cake mixes and canned frosting; with this method, your pumpkin cake can be baked and assembled in a minimum of hands-on time. The end results, however, will be “spooktacular!”
If you like, you can use black and yellow decorating gel to make your cake into a Jack-O-Lantern. Just make the shapes with a toothpick on the surface of the cake and squeeze the gel to fill them in.

32 Servings

2 16 oz. cans vanilla frosting
green gel food coloring
orange gel paste food coloring

black decorating gel, if making a Jack-O-Lantern, (optional)
yellow decorating gel, if making a Jack-O-Lantern, (optional)

2 Bundt Cake(s) unfrosted(s), any flavor, homemade or cake mix
1 plain ice cream cone cup

  1. Measure 3/4 cup frosting from one of the cans; tint it bright green by stirring in green food coloring; tint the remaining frosting orange.
  2. Place one of the Bundt cakes upside down (curved side on the serving platter - flat side up) onto a serving platter.
  3. Spread a thin layer of orange frosting over the top of the cake and place the second cake (flat side down) on top of the first.
  4. Frost the cake with the orange frosting, smoothing it out.
  5. With a skewer or toothpick, make lines down the sides of the cake to resemble a pumpkin.
  6. Frost the ice cream cone cup with green frosting and place it inside the hole of the Bundt cake - wide side down; this will resemble a stem.
  7. If making a Jack-o-lantern, draw a Jack-O-Lantern face with a toothpick on the front of the cake; fill it in with the yellow gel and outline with black gel.
  8. Transfer the green frosting to a decorating bag with a small plain tip and pipe lines to resemble stems over the top of the cake.
  9. Place a leaf tip on the bag and pipe leaves decoratively.

Amount Per Serving
Calories 416 Calories from Fat 136
Percent Total Calories From: Fat 33% Protein 5% Carb. 63%

Nutrient Amount per
Total Fat 15 g
Saturated Fat 9 g
Cholesterol 74 mg
Sodium 329 mg
Total Carbohydrate 65 g
Dietary Fiber 0 g
Sugars 20 g
Protein 5 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.