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Pumpkin Shaped Cake Ideas That Will WOW Your Fall Party Guests

Pumpkin shaped cake with creamy frosting perfect fall festive dessert
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This adorable pumpkin shaped cake is the ultimate fall showstopper—moist, warmly spiced, and frosted to look just like a real pumpkin. Perfect for Halloween, Thanksgiving, or autumn birthdays.

Ingredients

Scale
  • For the cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup buttermilk
  • For the frosting:
  • 16 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Orange gel food coloring
  • Green gel food coloring (for the stem)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Lightly dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  3. In a large bowl, cream butter and both sugars for 3–4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Mix in pumpkin puree. Alternate adding dry ingredients and buttermilk, starting and ending with the dry. Mix until just combined.
  6. Divide batter between pans and bake 35–40 minutes, or until a toothpick comes out clean.
  7. Cool in pans for 15 minutes, then transfer to wire racks to cool completely (about 2 hours).
  8. Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla. Color 1/4 cup green and the rest orange using gel food coloring.
  9. Assemble: Place one cake layer on a serving plate. Spread orange frosting on top, then add second layer. Use a serrated knife to round the edges into a pumpkin shape.
  10. Frost entire cake with orange frosting. Use a knife or spatula to create vertical ridges. Pipe green frosting on top center for the stem.

Notes

Use gel food coloring for vibrant results without thinning the frosting. Cakes can be made in advance and frozen before decorating.

Nutrition

Find it online: https://harmonymeal.com/pumpkin-shaped-cake/