• 1 box(es) (about 18 Oz.) White Cake Mix

  • 2 box(es) (about 18 Oz. Each) Devil's Food Cake
  • 1 cup Butter
  • 32 ounces, weight Cream Cheese
  • 1 Tablespoon Vanilla
  • 4 cups Powdered Sugar
  • 1 container Orange, Green, Yellow, Black Food Coloring

For White Cake:

Mix white cake cake mix and specified ingredients for two minutes on medium speed. Pour into a cupcake pan and
bake at 350 degrees for 25 to 35 minutes. Be sure to check at 15

For Devils Food Cake:

Mix devil’s food cake mix and specified ingredients for two minutes on medium speed. Pour into 4 prepared 8-
or 9-inch cake rounds. Bake at 350 degrees for 30 to 35 minutes. Be
sure to check at 25 minutes.

For Frosting:

Cream together butter and cream cheese. Add vanilla and incorporate. Slowly add in powdered sugar until fully combined.

After cake and cupcakes have cooled, put them into the freezer for AT LEAST one hour.

To assemble the cake:

Level each layer of the cake so it is flat.

You are going to be cutting out the center of the chocolate cakes.
If you have a round cookie cutter, that works well. If not, get a glass
with a width smaller than the base of your cupcake. (Keep one of the
cutouts for your ‘stem.’)

Cut through THREE layers of the chocolate cake. You can place them
on top of each other to make sure they line up and then cut. Or you can
cut each layer individually then place them on top of each other and

For the fourth chocolate cake, I cut a much smaller circle, as I
wanted to ’squish’ in the yellow cake. I shaved the yellow cupcake into
a rough diamond shape, to resemble a flame.

Cut three white cupcakes so that they are symmetrical. You can just
shave off the sides with a sharp knife. If your cupcakes have been in
the freezer, this works MUCH better. You want them to be round, like
the wick of a candle.

Place one chocolate layer down, add some chocolate frosting as glue,
and continue with two of the remaining layers until you have three
layers stacked. Reserve the layer with the smaller hole.

Now, get your white cupcakes and push them down into the center
hole. You will most likely have a little white cupcake sticking above
the top layer of chocolate cake; just take your knife and trim it off.

Now take the fourth chocolate layer, with the much smaller whole cut
out, and place it in on top of the assembled cake. (Make sure there is
a layer of frosting in there.) ‘Stuff’ in the yellow cupcake. You want
the chocolate to ‘fill in’ around the cupcake so you can see the
diamond shape of the ‘flame’.

Now throw that bad boy in the freezer and let him chill out for at LEAST on hour.

Get your cake out of the freezer, and start trimming away. You want
to make a round shape, like a pumpkin, so cut away the bottom edge, the
part that is touching the plate. You also want to go around the top and
trim away that sharp corner. Very soon, you will start to see a pumpkin
shape forming.

Go ahead and put down a dollop of frosting where you want your stem
to be. You can make it as high as you would like, just be sure to use
frosting in between each layer.

Once you are happy with your shape, you can begin frosting it!

Put about 3/4 of the frosting into a bowl and add orange food
coloring. This can be as little as two drops or as much a 12, depending
on how orange you want it.

Once combined, take a knife and start spreading the frosting over the cake.

I do a crumb coat, which means I do one layer of frosting to seal in
all the crumbs, then put the cake into the freezer for an hour.

After the crumb coat, I finish putting on all of the frosting and
try to smooth it out a bit. With this cake specifically, you can smooth
it out running the flat side of your knife up and down, since that is
kind of how pumpkins are.

Now you can add the brown or green to the stem, using a small amount
of frosting colored appropriately. You can either try and smooth it out
or you can put frosting in a Ziploc bag, cut off the corner, and just
pipe around the stem to cover it. Either way looks good!

To the remaining frosting, add some black food coloring, and outline the jack-o-lantern face.

Fill it in if you want. Sometimes the outline looks good, too!

I apologize for these somewhat wordy instructions. If you see
anything or think of anything that needs correction, please, just let
me know so I can fix it!

And of course, if you have questions along the way, please feel free to email me anytime!


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. A thought occured to me as I was reading this… Instead of a pumpkin for fall, change the colors and it becomes a ball ornament for Christmas… or adjust the shape a little and it could be an egg for Spring…. Boy am I going to busy trying to copy your great work!
    May God bless all your efforts! Thanks for sharing!!

  2. Great thoughts ElizaBeth…. you should see the one I have in mind for Christmas!!! God is good!

  3. Oh, what a lovely and decadant cake! Not your average chocolate cake for sure. What a lovely (but easy) way to end a holiday dinner.

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