8 - 10


45 min

I used the same cake mix for my Halloween Cake as for my pumpkin cupcakes with the only addition being the pecans. The mixture makes 24 cupcakes or 1 large loaf cake. I split the mixture and make 12 cupcakes and 1 smaller loaf cake.

Pumpkin Spice Halloween Cake

For the Cake

225g plain flour

2 tsp baking powder

½ tsp bicarbonate of soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ tsp ground cloves

½ tsp ground allspice

¼ tsp salt

80g chopped pecans

120ml buttermilk

400g tinned pumpkin puree

110g butter, softened

150g light brown sugar

2 eggs, beaten

For the Decoration

15 – 20 mini marshmallows

Coloured icing pens

300g soft white icing

2 tbsp icing sugar

Some icing sugar for dusting


Preheat the oven to 180C/160C fan. Line a two pound loaf tin with parchment paper.

Sift into a bowl the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger, cloves, allspice and salt.

In a separate bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition until completely incorporated, then stir in the chopped pecans, buttermilk and pumpkin puree. Stir in the flour mixture until just combined and spoon the mixture into the tin. Bake in the preheated oven for about 35-45 minutes until well risen and golden. Cool in the tin for about 5 minutes, then remove and leave to cool completely on a wire rack.

Cut the marshmallows in half and colour the eyes to your liking. Mix 2 tbsp of icing sugar with 2 tsp of water. Roll out the soft icing on a work surface lightly dusted with icing sugar. Cut the icing into strips, brush with the syrup and arrange onto the cake. To finish place the eyes between the icing bandages.

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