Pumpkin Shaped Cake | American recipes
We earn commission for products purchased through certain links in this article.
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
175g self-rising flour, sifted
tsp baking soda
1 teaspoon of ground ginger
½ teaspoon ground cinnamon and ground mixed spices
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 …
Halloween food ideas