Pumpkin-Eater Pumpcakes turn a box of spice cake mix into little pumpkin-and-chocolate cakes with a surprise tucked beneath their tops. This recipe comes from Shawn M., whose handwritten card makes two dozen treats filled with whipped topping and decorated with candy corn. Pumpkin brings moisture, the spice mix supplies cozy flavor, and chocolate morsels add little pockets of sweetness. Once the cakes have cooled, a cone-shaped piece is lifted from each top, leaving room for the creamy filling before the little lid goes back on. There is no elaborate frosting or fancy equipment involved, just a clever finishing touch. They are cheerful little treats for a Halloween gathering, an autumn dessert table, or an afternoon baking project.
Ingredients
- 18 ½–19 ½ oz spice cake mix (1 package)
- 1 cup pumpkin purée
- ⅔ cup water
- 2 eggs
- 6 oz chocolate morsels
- nonstick cooking spray or shortening (as needed for greasing the pans)
- 1 ½ cuos prepared whipped topping (for filling)
- 24 pieces candy corn (for decorating)
Instructions
Step 1: Prepare the oven and pans
- Preheat the oven to 350°F.
- Grease 24 medium muffin cups.
Step 2: Mix the batter
- Place the dry spice cake mix, 1 cup pumpkin purée, ⅔ cup water, and 2 eggs in a large mixing bowl.
- Beat with an electric mixer until combined, then continue mixing for the time and at the speed printed on the cake mix box.
- Use only the ingredients and quantities listed above. Do not add the oil or any additional ingredients called for on the box of spice cake mix.
Step 3: Add the chocolate
- Stir the chocolate morsels into the batter until evenly distributed.
Step 4: Fill the pans
- Divide the batter among the prepared muffin cups, filling each approximately two-thirds full.
Step 5: Bake
- Bake for 15 to 20 minutes.
- Check that the tops spring back lightly and a toothpick inserted into the cake portion comes out without wet batter.
Step 6: Cool
- Let the cakes cool in their pans for 5 minutes.
- Remove them from the pans and transfer to a wire rack.
- Cool completely before filling.
Step 7: Cut the little lids
- Use a small knife to cut a cone-shaped section from the top of each cake.
- Keep each cutout beside its cake.
- If necessary, trim a little from the pointed end to leave room for the filling.
Step 8: Fill and decorate
- Spoon approximately 1 tbsp whipped topping into each cavity.
- Replace the cake cutouts over the filling.
- Decorate each pumpcake with candy corn, using a small dab of topping to help it stay in place if needed.
Step 9: Store until serving
- Keep the filled cakes refrigerated according to the whipped topping’s storage directions.
Tips
- Use plain pumpkin purée rather than sweetened pumpkin pie filling.
- Weigh the cake mix if your box is smaller than the size written on the card.
- Let the cakes cool completely so the whipped topping holds its texture.
- Cut shallow cones to leave enough cake around the sides and bottom.
- Mini chocolate morsels are an optional variation that distributes the chocolate more evenly.
- Add candy corn shortly before serving to help preserve its appearance.
- Bake the cakes ahead and fill them on the day you plan to serve them.
- Freeze the unfilled cakes, then thaw completely before filling and decorating.
Nutrition
Calories: 160kcalCarbohydrates: 28gProtein: 2gFat: 5gSaturated Fat: 2.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.4gCholesterol: 16mgSodium: 160mgPotassium: 95mgFiber: 1gSugar: 18gVitamin A: 1600IUVitamin C: 0.5mgCalcium: 45mgIron: 1mg