Chocolate Pumpkin Shaped Cake

pumpkin-cake-071009-md

This is a very easy recipe, but sure to impress any Halloween party guests!! The entire cake can be made with store bought ingredients, no baking from scratch necessary.

2 packages of chocolate cake mix (including the eggs and water, and anything else listed on the instructions on the package)

  • 1 1/4 cup(s) powdered (confectioner’s) sugar
  • 1 tablespoon corn syrup
  • 4 teaspoons milk (any kind will do)
  • orange food coloring (or red and yellow to make it if orange is not available)
  • 1/3 cups store bought white or vanilla frosting
  • 1  wafer ice cream cone
  • 1 small tube green decorating icing
  • edible leaf or petal sugar decorations, for garnish (if you can find them, not crucial to the recipe)

  1. Grease two standard 12-cup Bundt cake pans with oil or cooking spray. Prepare cake mixes as package label directs for 2 Bundt cakes. Bake as directed. Cool in pans for 10 minutes, then invert cakes onto wire racks to cool completely. You can also prepare cakes one at a time using the same pan.
  2. Meanwhile, prepare glaze: In a small bowl, stir confectioners’ sugar, corn syrup and 4 tsp. milk together with a fork until smooth. Blend in remaining 1 tsp. milk, if necessary, for desired consistency. If you like, use food coloring to tint glaze orange, or just leave glaze white.
  3. Trim the flat side of each cake with a serrated knife so it’s even. Place one cake, rounded side down, on a serving plate. Spread chocolate frosting on top (not a thick layer, just enough to hold the two cakes together). Position second cake on top of the first, flat side down.
  4. Stir glaze again and drizzle over cake. Invert ice cream cone into hole in top of cake to make the pumpkin’s stem. If you like, use green icing to decorate the cone and arrange edible leaf decorations around it.

Creepy Crawly Halloween Cupcakes

halloweencupcakes

These fun and festive cupcakes are SUPER easy to make! They can be made with any flavor cake mix, and any white frosting (even pre-made from the store).

Ingredients:

  • 1 Box Cake Mix
  • 1 container white frosting
  • 1 bag M&Ms
  • 1 tube of brown or black decorating icing

1. Make 24 cupcakes using a box of cake mix (any flavor you wish).

2. After cupcakes cool, frost.

3. Use M&Ms and icing to create spiders, centipedes and other fun creatures for creepy crawly cupcakes!

Halloween Spiderweb Pumpkin Cheesecake

spidercheesecake

  • 1 3/4 cups chocolate wafer crumbs
  • 1/4 cup butter, melted

FILLING:

  • 3 (8 ounce) packages light cream cheese
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 (15 ounce) can solid pack pumpkin spread
  • 2 tablespoons cornstarch
  • 3 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice

TOPPING:

  • 2 cups sour cream
  • 3 tablespoons sugar
  • 2 teaspoons vanilla extract

SPIDERWEB DESIGN:

  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1/3 cup water
  • 4 (1 ounce) squares semisweet chocolate, melted
  • 1 3/4 cups chocolate wafer crumbs
  • 1/4 cup butter or margarine, melted
  • FILLING:
  • 3 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 (15 ounce) can solid pack pumpkin
  • 2 tablespoons cornstarch
  • 3 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • TOPPING:
  • 2 cups sour cream
  • 3 tablespoons sugar
  • 2 teaspoons vanilla extract
  • SPIDERWEB GARNISH:
  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1/3 cup water
  • 4 (1 ounce) squares semisweet chocolate, melted

Directions

  1. Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a mixing bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350 degrees F for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
  2. Combine topping ingredients; spread over filling. Bake at 350 degrees F for 6 minutes. Cool on a wire rack for 10 minute. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
  3. For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350 degrees F. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
  4. Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
  5. Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.

Halloween Spider Web Cupcakes

4cf32e8d2052d-spider-web-halloween-cupcakes

Preparation Time:  30 minutes
Cooking Time:  45 minutes

Servings: 24

Ingredients
1 box(es) Super Moist German Chocolate cake mix

1/3 cup(s) grade-A dark maple syrup
1/2 cup(s) pumpkin pie filling
1 tub(s) Dark-Chocolate Fudge frosting (Betty Crocker, Duncan Hines etc.)
2 cup(s) white-chocolate chips

Directions

1. To Make the Cupcakes: Place paper liners in a muffin pan, then fill each liner two-thirds full with prepared cake mix. Bake at 350°F for 15 to 20 minutes, then set aside until cool. Repeat process until you’ve baked 24 cupcakes.
2. Transfer frosting into a bowl, microwave for 10 seconds, and stir; repeat until thin enough to pour. Dip cupcake upside down into frosting, submerging the top but not touching liner to frosting. Let excess drip off before turning upright. Continue until all cupcakes are glazed.
3. To Make the Cake Topper: Microwave white-chocolate chips in a bowl for 30 seconds and stir. Continue to microwave in 20-second intervals until almost melted. Stir again until chocolate is completely melted. Pour inside a freezer bag with one tip snipped off to create a piping sleeve.
4. Line a cookie sheet with parchment paper. Slide spiderweb template underneath paper. To make each web, use piping sleeve to trace white chocolate along design, making sure to connect all lines. Repeat process until you’ve created 24 toppers. Chill them in refrigerator for 10 minutes. Then, using a spatula, remove webs carefully from parchment and position one on each cupcake.