Best Pumpkin Patch Cake Recipes

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PUMPKIN PATCH POKE CAKE



Pumpkin Patch Poke Cake image

Make Halloween fun and festive with our delicious Pumpkin Patch Poke Cake recipe. Decorate this pumpkin patch cake with pumpkin-shaped candies and vanilla cream-filled chocolate sandwich cookies for a spooky, scrumptious dessert.

Provided by My Food and Family

Categories     Recipes

Time 4h

Yield 16 servings

Number Of Ingredients 10

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1/2 cup cold water
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1-1/2 cups cold milk
15 vanilla creme-filled chocolate sandwich cookies
1/2 cup ready-to-spread vanilla frosting
1/8 tsp. green gel food coloring
1/2 cup pumpkin-shaped candies

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Poke deep holes in cake at 1/2-inch intervals, using end of wooden skewer or chopstick.
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Carefully pour gelatin over warm cake.
  • Beat pudding mix and milk in separate medium bowl with whisk 2 min.; spread over cake.
  • Separate cookie halves; scrape off and discard creme filling. Crush cookies finely; sprinkle over pudding. Refrigerate 3 hours.
  • Tint frosting with food coloring; spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag, then use to pipe frosting onto top of cake to resemble pumpkin vines as shown in photo. Add pumpkin candies.

Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

PUMPKIN PATCH CAKE



Pumpkin Patch Cake image

The perfect theme dessert for an autumn affair, our Pumpkin Patch Cake is made with Betty Crocker™ Super Moist™ devil's food cake mix.

Provided by By Heather Baird

Categories     Dessert

Time 2h

Yield 9

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix box
1 container (12 oz) Betty Crocker™ Whipped cream cheese frosting
Red food color
Yellow food color
Orange sanding sugar
5 pretzel sticks
Green food color
8 chocolate wafers, crushed
Green sanding sugar
4 fresh mint sprigs

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 9 mini muffin cups. Grease 9-inch square pan with shortening; lightly flour.
  • Make cake mix as directed on box, using water, oil and eggs. Fill paper baking cups 3/4 full. Pour remaining batter into square pan.
  • Bake cupcakes 12 to 15 minutes; bake square cake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool completely, at least 30 minutes.
  • Place one-third of frosting in small bowl. Add a few drops of each red and yellow food colors until light orange color is achieved. Frost mini cupcakes with orange frosting. Cover frosting completely with orange sanding sugar. Break pretzel sticks in half; press half pretzel into center of each cupcake. Press vertical lines into sides of each cupcake with toothpick to make ribs of pumpkin.
  • Tint remaining frosting with green food color. Place square cake on serving plate or tray. Frost cake with green frosting. Designate 1 corner of cake to become back; cover corner with crushed chocolate wafers. Sprinkle wafers over center of cake, leaving some of green frosting showing at other edges of cake.
  • Arrange mini cupcake pumpkins on top of crushed chocolate wafers. Sprinkle green edge of cake with green sanding sugar. Press small mint leaves onto pumpkin cupcakes near pretzel "stem." Arrange remaining mint sprigs between pumpkins to create appearance of vines. Store cake loosely covered.

Nutrition Facts : ServingSize 1 Serving

PUMPKIN PATCH "DIRT" CAKE



Pumpkin Patch

Crushed chocolate cookies and ice cream make great 'dirt' for this spooky treat! This recipe was adapted from Strange-1's original pudding cake.

Provided by Allrecipes Magazine

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 5

1 (19.1 ounce) package chocolate sandwich cookies (such as Oreo®)
2 (24 ounce) round cartons chocolate ice cream
½ cup prepared vanilla frosting
1 drop green food coloring
30 mellocreme (candy corn) pumpkins

Steps:

  • Crush the cookies in 2 batches in a food processor. You'll need about 4 1/3 cups crumbs.
  • Spread 1 1/3 cups crumbs over bottom of a 9-x-13-inch baking pan.
  • Cut away cardboard packaging from 1 carton of ice cream with scissors. Slice ice cream crosswise into 1-inch-thick rounds with a long knife. Arrange slices over crumbs, cutting smaller pieces to fill gaps. Cover ice cream with another 1 1/3 cups crumbs. Repeat with second container of ice cream, and top with remaining crumbs. Freeze until firm, at least 1 hour.
  • Mix frosting with enough green food coloring to make it bright green, then transfer to a pastry bag fitted with a plain tip. Arrange 3 double rows of pumpkins on top of cake and pipe vines connecting pumpkins. Freeze until ready to serve.

Nutrition Facts : Calories 541 calories, Carbohydrate 82.3 g, Cholesterol 38.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 9.7 g, Sodium 322.8 mg, Sugar 64.1 g

PUMPKIN PATCH POKE CAKE



Pumpkin Patch Poke Cake image

Make Halloween fun and festive with our delicious Pumpkin Patch Poke Cake recipe. Decorate this pumpkin patch cake with pumpkin-shaped candies and vanilla cream-filled chocolate sandwich cookies for a spooky, scrumptious dessert.

Provided by @MakeItYours

Number Of Ingredients 10

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1/2 cup cold water
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1-1/2 cups cold milk
15 vanilla creme-filled chocolate sandwich cookies
1/2 cup ready-to-spread vanilla frosting
1/8 tsp. green gel food coloring
1/2 cup pumpkin-shaped candies

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Poke deep holes in cake at 1/2-inch intervals, using end of wooden skewer or chopstick.
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Carefully pour gelatin over warm cake.
  • Beat pudding mix and milk in separate medium bowl with whisk 2 min.; spread over cake.
  • Separate cookie halves; scrape off and discard creme filling. Crush cookies finely; sprinkle over pudding. Refrigerate 3 hours.
  • Tint frosting with food coloring; spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag, then use to pipe frosting onto top of cake to resemble pumpkin vines as shown in photo. Add pumpkin candies.

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