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Pumpkin Bat Cake with Cream Cheese Frosting

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Pumpkin Bat Cake with Cream Cheese Frosting

Pumpkin Bat Cake with Cream Cheese Frosting
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Guests will rave about this moist pumpkin cake topped with rich cream cheese frosting, and because it calls for canned pumpkin pie mix, it's a snap to make. Feel free to get creative with the decorations - the internet and novelty stores offer a wide range of edible Halloween candies and frostings.



  • Make cake: Preheat oven to 350 F. with rack in middle. Butter and flour a 9-inch square cake pan with 2 inch high sides, knocking out excess flour.
  • Whisk together flour, baking soda and powder, ginger and salt in a bowl. Beat together pumpkin, oil, sugar and vanilla in a large bowl with an electric mixer. Beat in eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until just combined. Pour batter into pan and bake until a tester inserted in center comes out clean, 25 to 30 min. Cool cake in pan 10 minutes, then turn out onto a rack and cool completely.
  • Make frosting: Beat together cream cheese and butter in a bowl with an electric mixer at medium-high speed until fluffy. Reduce speed to medium, add confectioners sugar and beat until frosting is smooth. Transfer 1/3 cup frosting to a small bowl and whisk in orange gel.
  • Decorate: Put cake on a cake plate flat side up and spread white portion of frosting on side and top. Place bat stencils lightly on frosting and outline with a skewer, then remove carefully. Pipe bat shape with black icing, then fill in with orange-tinted frosting or black icing.
  • Make ahead: Cake will improve in flavor if baked 1 day ahead and kept at room temperature wrapped in plastic wrap.