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Jack-o’-Lantern Cake

Total Time

Prep: 35 min. Bake: 30 min. + cooling


32 servings

I pieced two fluted tube pan cakes together to make this gap-toothed grinner that will make the best-ever centerpiece at your Halloween party. —Julianne Johnson, Grove City, Minnesota
Jack-o'-Lantern Cake Recipe photo by Taste of Home


  • 2 packages spice cake mix (regular size)
  • 4 cans (16 ounces each) vanilla frosting
  • Red and yellow food coloring
  • 1 ice cream cake cone (about 3 inches tall)
  • 2 Oreo cookies
  • 1 package (24 ounces) ready-to-use rolled black fondant


  1. Prepare and bake cakes according to package directions using two 10-in. fluted tube pans. Invert cakes onto wire racks; cool completely. Meanwhile, tint frosting orange using red and yellow food coloring.
  2. Cut a thin slice off bottom of each cake. Spread 1 cake bottom with frosting; press flat sides together to make a pumpkin shape. Place a foil ball in the center to support the "stem"; top with an ice cream cake cone. Frost cake with remaining frosting.
  3. To decorate face, roll out fondant to 1/8-in. thickness; cut into desired shapes for mouth and nose. Remove tops from 2 Oreo cookies; cut half-circles in filling for eyes. Press cookies and fondant into frosting to make the face.

Nutrition Facts

1 piece: 492 calories, 16g fat (6g saturated fat), 35mg cholesterol, 354mg sodium, 83g carbohydrate (64g sugars, 0 fiber), 3g protein.

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