Pumpkin Shaped Cake | American recipes

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  • This pumpkin-shaped cake makes the perfect centerpiece or a mind-blowing dessert.

    Pumpkins are always a winner for Halloween as one of the most iconic features of the holiday. This pumpkin shaped cake topper is a creative invention to use leftover pumpkin or give that special someone a seasonal touch with a Halloween birthday cake. Infuse the sponge cake with cinnamon, ginger, a blend of spices and orange juice for a sweet and warm flavor.


    • 400 g pumpkin flesh, peeled, cubed and seeded

    • 175 ml sunflower oil

    • 225g light muscovado sugar

    • 2 eggs

    • 175g self-rising flour, sifted

    • tsp baking soda

    • 1 teaspoon of ground ginger

    • ½ teaspoon ground cinnamon and ground mixed spices

    • Decorate

    • 60g brown frosting, ready to roll

    • 2 tablespoons of honey

    • 225 g icing sugar, sifted

    • Juice of 1 orange

    • Orange paste food coloring

    • Edible bronze flakes

    • You will need

    • 2 molds with non-stick rings of 21 cm or silicone bundt mold greased


    • Heat the oven to 180 ° C. Put the pumpkin flesh in a large bowl with 1 tablespoon of water. Cover with cling film, pierce the film several times, then cook in the microwave on high power for 8 minutes. Alternatively, cook in a saucepan with 4 tablespoons of water for 15 minutes, drain.

    • Use a hand blender to blend until smooth.

    • Place oil, sugar and eggs in a large bowl and whisk together, with an electric mixer, until thick and pale.

    • Stir in the flour, baking soda and spices. Gently fold in the pumpkin puree. Pour the mixture into the prepared molds. Bake for 50 minutes or until a toothpick comes out clean. Leave to rest for 5 minutes in the mold then unmold on a wire rack to cool.

    • Roll the brown frosting into a long sausage and shape around a wooden skewer. Spread the frosting a little beyond the top and fold at the end. Drag a fork across the surface to make it look like a rod. Let firm.

    • Flip a cake onto the serving plate, heat the honey and brush the top, sandwich the two cakes together. Secure the rod in the center.

    • Put the icing sugar in a bowl, gradually add the orange juice with a few drops of orange food coloring, mixing until smooth.

    • Drizzle with orange frosting. Sprinkle bronze sprinkles over the rest of the cake.

    Tips for making a pumpkin-shaped cake:

    If you don’t have a bundt pan you can use a regular sandwich pan and trim the edges to give a more rounded finish, once you have the frosting and the stem on it, no one will be able to tell.

    You might also like …
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