Make this super cute Pumpkin Cookie Cutter Cake for Fall this year! It’s a fun dessert to make with your kids, drop off to your neighbors or serve to your guests. See the step-by-step tutorial in the post and make it yourself! It’s much easier than you think!
Start off by making an orange cake. I bought the Duncan Hines Autumn Velvets cake mix (from Wal-Mart) that comes with a vibrant orange colored cake mix and chocolate mix all in one. I used two boxes since each portion is only 1/2 the amount of cake mix you’d get in a regular box. You could always use 1 box of white or orange cake mix and just beef up the color with some orange food coloring. That works too.
Slice your cake into thick slices.
Use your pumpkin cookie cutter to cut through the middle of each slice.
Use a sharp knife to carefully slice off the brown ends of pumpkins. Stack them together evenly.
Take a wooden skewer and measure the inside of your loaf pan. Cut off the remaining amount. Insert skewer directly into the middle of your stack of pumpkins. You want the pumpkins to sit at the bottom of the pan, not be suspended by the skewer. The pumpkins will break if they are suspended and/or rotate while the other cake mix cooks. I’ve tried it…take it from me, it doesn’t work. Sitting pumpkins are the way to go. The skewer just helps keep them tight so the chocolate batter doesn’t seep into the spaces between the pumpkins.
Make your chocolate batter. If you’re using the Autumn Velvet Mix you will be using 2 boxes worth. Otherwise, just use 1 regular box of your favorite chocolate mix. Generously spray your loaf pan with cooking spray. Place pumpkins inside pan. Pour uncooked mix on top of your pumpkins sitting in a row at the bottom of your loaf pan. Be sure to get all sides. There will be a little space in front and back of your pumpkins since you sliced off those brown ends. Don’t worry about putting any batter directly underneith the pumpkins, it will find its way. Bake at 350 degrees for 40-45 minutes.
When your cake is done, carefully remove from your loaf pan and let cool for 20 minutes before slicing. Feel for the skewer and slowly pull it out while rotating it. Sometimes I can see where the spaces of the pumpkins are when I look at the bottom of the loaf. I try not to slice there and instead cut right through the middle of a pumpkin slice to be sure a defined pumpkin shape will be seen.
I think it’s too cute!