Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Pumpkin Bat Cake with Cream Cheese Frosting

		0
		0
		0
		0
		0

READ REVIEWS (0)

Pumpkin Bat Cake with Cream Cheese Frosting

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

1 hr 15 mins total
40 mins prep

Recipe Filed Under
Cheese, Dairy, American, Baking, Kid-Friendly, Dessert, Cake, Fall, Halloween

Provided By: Alexis Touchet

Would you say this recipe is...

+ VOTE NOW

Guests will rave about this moist pumpkin cake topped with rich cream cheese frosting, and because it calls for canned pumpkin pie mix, it's a snap to make. Feel free to get creative with the decorations - the internet and novelty stores offer a wide range of edible Halloween candies and frostings.

Ingredients

Serves:

For the Cake:

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon ground ginger

1 pinch salt

1 1/2 cups canned pumpkin pie mix

1 cup vegetable oil

3/4 cup sugar

3/4 teaspoon vanilla extract

3 large eggs

For the Cream Cheese Frosting:

1 8-ounce package cream cheese, softened

1/2 stick unsalted butter, softened

1 1/4 cup confectioners' sugar

For Decorating the Cake:

bat-shaped stencils

1/8 teaspoon orange icing color gel

Black ready-to-use decorating icing

Directions

Make cake: Preheat oven to 350 F. with rack in middle. Butter and flour a 9-inch square cake pan with 2 inch high sides, knocking out excess flour.

Whisk together flour, baking soda and powder, ginger and salt in a bowl. Beat together pumpkin, oil, sugar and vanilla in a large bowl with an electric mixer. Beat in eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until just combined. Pour batter into pan and bake until a tester inserted in center comes out clean, 25 to 30 min. Cool cake in pan 10 minutes, then turn out onto a rack and cool completely.

Make frosting: Beat together cream cheese and butter in a bowl with an electric mixer at medium-high speed until fluffy. Reduce speed to medium, add confectioners sugar and beat until frosting is smooth. Transfer 1/3 cup frosting to a small bowl and whisk in orange gel.

Decorate: Put cake on a cake plate flat side up and spread white portion of frosting on side and top. Place bat stencils lightly on frosting and outline with a skewer, then remove carefully. Pipe bat shape with black icing, then fill in with orange-tinted frosting or black icing.

Make ahead: Cake will improve in flavor if baked 1 day ahead and kept at room temperature wrapped in plastic wrap.