Jack O’Lantern Cake #BundtBakers

Jack O'Lantern Cake

Jack O’Lantern Cake

By Sue Lau | Palatable Pastime

Once more it is time for #BundtBakers! This month for October, the theme is Happy Fall Y’all! 

Since it is so close to Halloween I decided to do a Jack O’Lantern cake which I filled with a chocolate orange bundt and easily decorated with ready made fondant, cut into the desired shapes. I think it is so much fun! This does use the Nordic Ware duet pans, which  come in the Kugelhopf/Fleur-de-lis, and also they come in a pumpkin duet (but I don’t have that one or I would have used it). If you do use another pan or pan set, you will have to account for the batter amount. This recipe accounts for 2 (2.5-cup) cavities.

I hope you have a lot of fun with this! Until next time-

~Sue
Jack O'Lantern Cake

Jack O'Lantern Cake

  • Servings: 6-8
  • Time: 1hr 30min
  • Difficulty: moderate
  • Print

Jack O'Lantern Cake
Cake Ingredients:

  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup light cream
  • 1 teaspoon  orange extract
  • 1/2 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Other Ingredients and Tools:

  • 16 ounce tub ready-to-use vanilla frosting
  • 1/2 teaspoon orange extract
  • orange gel food coloring
  • Nordic Ware Bundt duet pan (2.5 cups each) in either the Pumpkin design or Fleur-de-lis/Kugelhopf pattern
  • Ready to use Fondant in brown, yellow, black and green
  • 1 regular sized marshmallow

Method:

  1.  Preheat oven to 325ºF.
  2. Spray pan liberally with pan release/Baker’s Joy spray or liberally grease and flour.
  3. In an electric mixer, cream the butter and sugar.
  4. Add the eggs one at a time and mix to incorporate.
  5. Add the cream and extracts and mix until smooth.
  6. Sift together the baking powder, baking soda, salt, cocoa and flour and gradually add to mixer, beating to create a smooth batter.
  7. Divide batter among the two cavities and smooth the top.
  8. Bake in the preheated oven for 35-40 minutes or until a toothpick  can be inserted and cleanly removed.
  9. Cool 10-15 minutes in the pan, then turn out to finish cooling on a wire rack.
  10. Mix frosting with orange extract and enough gel coloring to make a nice orange color.
  11. Knead brown fondant, roll thin and wrap around marshmallow to create a stem, cutting off any excess fondant.
  12. Roll out each  of the green, black and yellow fondants and cut pieces to create leaves (I used a small fondant cutter for the leaves but you can cut by hand if needed), eye circles, nose triangle, eye and nose shadows, mouth, and teeth. Roll out green into a thin rope to create vine.
  13. If using the nonpumpkin pans, put the kugelhopf on the bottom upside down, placing some frosting on the upended side, then top with the fleur de lis. (fleur de lis looks more like the top of a pumpkin)
  14. Frost cake, apply fondant decor and place the fondant marshmallow in the bundt cavity.

From the kitchen of palatablepastime.com


Jack O'Lantern Cake

Happy Fall, Y’all! #BundtBakers

Hosted by Teri from The Freshman Cook

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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