Chocolate Pumpkin Shaped Cake

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.

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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.