Q1: What is the absolute, number one secret to a super moist cake from a box mix?

The secret is to "doctor" it! This recipe uses the brilliant and classic trick of adding a box of instant pudding mix to the cake batter. The pudding mix adds a wonderful flavor, and, most importantly, it makes the final cake unbelievably moist and tender.

Q2: What is the easiest and most foolproof way to shape a cake like a pumpkin?

The "two round cakes" method described in this recipe is a brilliant and surprisingly easy trick! By simply using one round cake as the center and then using two crescent-shaped pieces cut from a second round cake for the sides, you can create a perfect, plump pumpkin shape with no special pans required.

Q3: Can I make this Halloween cake ahead of time for a party?

Yes, this is a perfect make-ahead cake! You can bake the cake layers , prepare the frosting , and make your chocolate face pieces up to 2 days in advance. It is best to assemble and decorate the cake on the day of your party for the freshest and most impressive result.

Q4: What is marshmallow cream?

Marshmallow cream, which is most famously sold under the brand name Marshmallow Fluff® , is a sweet, spreadable, marshmallow-like confection. It has a wonderfully sticky, gooey texture and a sweet vanilla-marshmallow flavor, and it is the secret to this incredibly easy and fluffy frosting.

Q5: Can I make this recipe without a stand mixer?

Of course! You can easily make both the cake batter and the frosting in a large bowl with a good electric hand mixer .

Jack-o'-Lantern Cake (Perfect Halloween Cake!)

Jack-o’-Lantern Cake (Perfect Halloween Cake!)

An easy and creative recipe for a Jack O’ Lantern cake, perfect for a Halloween party. This festive dessert starts with a convenient yellow cake mix, which is enhanced with pumpkin spice instant pudding for a seasonal flavor. Two round cakes are baked, then one is cleverly cut and rearranged to form a pumpkin shape. The cake is covered in a bright orange marshmallow buttercream frosting. The final touches are a jack-o’-lantern face and stem made from melted chocolate, and a green sour belt candy for the vine.

Author: Grace

Ingredients

For the Cake:
Nonstick cooking spray
One 15.25-ounce box yellow cake mix
One 3.4-ounce box pumpkin spice instant pudding mix
1/2 cup vegetable oil
4 large eggs
1 1/2 cups water
For the Frosting:
2 cups marshmallow cream
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
3 cups confectioners’ sugar
2 teaspoons red food coloring
2 teaspoons yellow food coloring
For the Decoration:
1/2 cup dark or bittersweet chocolate chips
1 long green sour belt candy

Instructions

Make the Cake Layers: Preheat the oven to 350°F. Grease two 8-inch round cake pans.
In a large bowl, whisk together the cake mix, pudding mix, oil, eggs, and 1 1/2 cups of water until smooth. Divide the batter between the prepared pans.
Bake for 25 to 30 minutes, until a toothpick inserted in the middle comes out clean. Let the cakes cool completely on a wire rack.
Make the Frosting: In a stand mixer, beat the marshmallow cream and butter until fluffy. Add the confectioners’ sugar one cup at a time until smooth. Add the red and yellow food coloring and beat until the frosting is a bright orange.
Prepare the Decorations: Melt the chocolate chips in a double boiler or the microwave. Transfer the melted chocolate to a piping bag. On a parchment-lined tray, pipe two triangle eyes and a mouth. Refrigerate for about 10 minutes until hardened.
Assemble the Cake: Place one of the cooled cakes on a large cutting board. Cut a 4 1/2-inch round out of the center of the second cake. Cut this small round in half to make two half-moons. Cut the remaining cake ring in half to make two crescent shapes.
Place a cake crescent on either side of the whole cake to create a pumpkin shape. Cut the bottom off one of the half-moon shapes to create a stem.
Coat the stem piece with the remaining melted chocolate and chill for 10 minutes to harden.
Frost the entire pumpkin-shaped cake with the orange frosting, smoothing the seams. Create vertical stripes to mimic a pumpkin’s texture.
Place the chilled chocolate eyes and mouth onto the cake. Add the chocolate-covered stem to the top and place the sour belt candy next to it as a vine.

Notes

This recipe uses several convenient shortcuts, including a boxed cake mix and instant pudding, to focus on the fun decorating aspect.
The unique method of cutting and rearranging a round cake layer is a clever way to create a pumpkin shape without a special pan.
The jack-o’-lantern’s facial features are made separately from chocolate and chilled, making them easy to place on the finished cake.

Find it online: https://www.eatswithsoul.com/jack-o-lantern-cake/