Pumpkin shaped pumpkin cake


This is a simple cake to make and decorate. It give the kids a yummy cake without too much icing, and a bit of veggies and its a pretty centerpiece for your dessert table too!

Pumpkin shaped pumpkin cake


  • You need to make TWO of the cakes for the finished product.
  • Any boxed devil’s food cake mix
  • 2 teaspoons pumpkin spice blend
  • 2/3 cup canned pumpkin
  • 1/4 cup unsalted butter at room temp
  • 3 eggs
  • 3/4 cup water
  • optional – 1 cup toasted, finely ground pecans
  • 1 cup confectioners sugar
  • 2 – 3 tablespoons lemon or orange juice
  • orange food coloring
  • 1 roll marzipan
  • green food coloring
  • green buttercream frosting


  1. Mix cake ingredients for each of the 2 cakes one at a time and pour into prepared bundt cake pan. You can do both at the same time if you have 2 bundt cake pans. Bake at 350 degrees for 35 minutes. Test for doneness with a toothpick. Let cool on a rack for 10 minutes then tip out and allow to cool completley.
  2. Trim the flat part of each cake. Place one cake upside down on a cake plate and the other on top of it. This makes your pumpkin shape. Mix together the orange icing and drizzle all over the top and sides of the cake.
  3. Put a few drops of green food coloring on the marzipan and kneed it together until the color is consistent. (Use non latex gloves so you don’t have green hands for a week!) Form into a stem and place on the top of the cake. Pipe green buttercream vines and leaves on top.
  4. Enjoy!

Comments (2)


It made a good tasting chocolate cake but there wasn't any pumpkin flavor that I could smell or detect. Sorry, but I would not recomend this recipe.


I found this cake delicious! It turned out great! My only difficulty it that it did not rise much so i have a pretty squatty pumpkin. I am going to make another double batch and add Merinque to see if that will help it rise a little more.

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