Easy Jack O Lantern Cake Recipes

JACK-O'-LANTERN CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; flatten tops slightly. Place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave orange candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into rounded bottom of 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in melted orange candy; tap off excess. Poke opposite end of stick into foam block. Immediately attach licorice to look like handle, holding in place until set. Let stand until coating is set.
• Spoon melted black candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe jack-o'-lantern face onto each cake pop. Use melted orange candy to attach candies to tops of pops.

EASY JACK 'O LANTERN CAKE

Steps:

• also use: empty toilet paper roll (or empty papertowel roll) OR 1 large lite brown frosted cupcake green crepe paper, or fake leaf garland or if using the cupcake,,pipe on green colored vine and leaves Bake 2 bundt cakes (using 1 bundt pan twice or using 2 bundt cake pans according to box instructions).
• put one bundt cake upside down on serving plate.
• frost the top and place 2nd bundt cake on first bundt cake-- right side up-- this is your pumpkin Make your favorite buttercream frosting and tint pumpkin orange (or use 2 cans prepared frosted either orange or you tint it orange) Frost entire'pumpkin' to decorate wrap the empty toilet paper roll (or papertowel roll cut in half) with foil or wax paper.
• put covered roll in the hole on top of cake cut a dozen or so strips from green crepe paper and put in hole in top to look like vines.
• Or, us artificial leaves& vines.
• Or, place a brown or tan frosted cupcake upside down in hole on top and using green frosting, pipe stem and leaves down and around cupcake for eyes, nose, and mouth on pumpkin, arrange the candy corn to your liking Put additional candy corn around bottom of cake, alternating one up, the next upside down, etc all round cake.

JACK-O'-LANTERN CAKE

Steps:

• Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake batter as directed on box. Pour into casserole.
• Bake 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make, bake and cool remaining cake mix using same casserole or bowl.
• With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
• In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Spread a thin layer of frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining orange frosting.
• Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered.

JACK-O-LANTERN CAKE POPS

Steps:

• If baking a cake yourself, bake the cake according to directions and allow it to cool completely. (I used a simple boxed cake mix)
• In a medium size bowl, beat the butter until fluffy. Add the melted chocolate and unsweetened cocoa and mix well.
• Slowly add the powdered sugar and mix until well combined then add milk 1 tablespoon at a time until the frosting is smooth and spreadable.
• Crumble the cake into a large bowl.
• Add 1/2 cup of the prepared frosting and mix well with a wooden spoon. It will take a few minutes, but you should notice that it becomes less crumbly and starts to come together. If the cake still feels dry after mixing well add 1-2 tablespoons of frosting until it will hold together if you squeeze a small amount in your hand.
• Form into 24 balls, just over an inch round. Round the balls out by rolling them in your hands. Don't worry about forming perfect balls as you can smooth them out after chilling. After you've formed the balls place the tray in the freezer for 15 minutes.
• Remove the cake balls from the freezer and gently roll any that need to be smoothed out. Return the pan to the freezer while you melt the candy melts.
• Place the candy melts in a microwave safe bowl and microwave for 20 seconds at a time stirring between intervals until smooth. If you do not have a microwave you can heat on low over a double boiler on the stove, but be careful not to get any water in the chocolate.If the chocolate melts, but doesn't feel smooth you can add 1-2 teaspoons of vegetable shortening or coconut oil and this should help make it smoother.
• Remove the cake balls from the freezer. Working one at a time, dip one end of a cake pop stick in the melted chocolate, then gently push the stick into a cake ball being sure not to go all the way through. Repeat with remaining sticks. Then place in the freezer for 2-5 minutes until the chocolate on the stick has set.
• If needed, repeat the process to melt the chocolate before beginning to coat the cake pops.
• To coat the cake pops in the melted choclate, dip and twirl each cake pop until completely coated. Gently tap the stick on the side of the bowl to allow any excess chocolate to drip off. Either place the coated cake pops on a parchement or silicone lined baking sheet, or you can poke holes in the bottom of a cardboard box and use this to place the cake pops in while you coat the rest.
• Melt 2 tablespoons of chocolate chips in a microwave safe bowl using the same method we used for the candy melts.
• Dip the end of a toothpick into the melted chocolate and use this to draw the faces on the cake pops.
• Use the green gel icing to pipe a stem on the top of each cake pop.

JACK-O-LANTERN CHEESECAKES

Steps:

• Side Bar: Before you start, set your cream cheese and butter out for several hours, so it can warm up to room temperature. Set rack in middle of oven and preheat to 300 degrees. Cut the tops off the pumpkins and set aside, With a teaspoon or grapefruit knife, scrape the fibrous pulp and seeds out of the pumpkins. Scrape some of the meat off the inner walls so they are no more than 3/8-inch thick. Put the cream cheese, butter, sugars, cornstarch, cinnamon, ginger and cloves in a large mixing bowl and beat at medium speed until blended. Take care not to mix too much air into the batter. Add the eggs, 1 at a time, until each is incorporated. Reduce the speed and beat in the sour cream, vanilla and pumpkin puree. Fill the pumpkin shells with the batter and bake, on a cookie sheet for 15 minutes. Turn the pan and place the tops next to the pumpkins. Bake for 10 more minutes, until barely set and firm. If, at any time, the cakes start to puff up, turn the oven down or remove them. Let cool, in the pan, then refrigerate.;
• Place all ingredients in a medium saucepan and simmer for 10 minutes until the berries have popped and form a thick sauce. Let cool. To serve, spoon cranberry sauce on top of filling. Place the pumpkin lid on a jaunty angle. Stick the birthday candle and mint sprig into the top.