Halloween Pumpkin Cake - Kraft Recipes Top
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Halloween Pumpkin Cake

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Make It

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  • Drain pineapple, reserving 1/2 cup (125 mL) juice; set pineapple aside.
  • Combine flour, sugar, cocoa, baking soda, salt, cinnamon, nutmeg, oil, eggs, reserved pineapple juice and vanilla in large mixer bowl. Blend ingredients at low speed; beat two minutes on medium speed, scrapping bowl occasionally. Stir in carrots and reserved pineapple. Pour batter into well-greased 12 cup (3 L) Bundt pan.
  • Bake in preheated 350 degree F (180 degree C) oven 60 to 65 minutes or until done. Cool 10 minutes in pan; remove from pan. Cool completely.
  • Tint three-quarters of frosting with red and yellow food coloring until frosting is desired orange colour; use to frost cake.
  • Make eyes, nose, and mouth with assorted candies.
  • Tint remaining icing with additional cocoa until frosting is desired light brown colour. Use to frost ice cream cone.
  • Place frosted cone in center hole of cake for stem.

Special Equipment Needed


Use assorted candies to make eyes, nose and mouth.

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