Our Pumpkin Piñata Cake Should be Your Halloween Buffet Centerpiece


Pumpkins may be more of a Western tradition when it comes to Halloween season but that doesn’t mean we can’t enjoy it here as well! Using just regular cake mix, a really good buttercream frosting recipe, an ice cream cone, candies and a few drops of different food coloring, you can still celebrate the spirit of Halloween and eat it as a cake too!


Makes 1 10-inch cake

1 box Yellow cake mix
1 ½ tsps Vanilla or lemon extract
A few drops of orange food coloring
1 Ice cream cone

  1. Preheat oven to 350°F. Grease and flour a 10-inch bundt cake pan. Set aside.
  2. Prepare cake mix according to package instructions. Add vanilla or lemon extract and mix well. Mix in orange food coloring.
  3. Pour cake batter into a prepared bundt pan and bake until tester comes out clean.
  4. Let cool before inverting the pan to transfer the cake on a cake board. Cool completely before frosting.

1 cup Butter
2-3 tsps Clear vanilla or lemon extract
3 ½ cups Powdered sugar, sifted
3 Tbsps heavy cream
A few drops of orange food coloring
A few drops of brown food coloring
A few drops of green food coloring
A few drops of black food coloring

  1. Cut butter into small cubes and put in a mixing bowl.
  2. Using an electric beater with a paddle attachment, cream butter at medium speed until fluffy. Adjust mixer to low speed then add the vanilla and/or lemon extracts, then add the powdered sugar a cup at a time. Add the cream and mix until smooth.
  3. Before adding the orange food coloring, set aside a cup of frosting for the other colors. Add orange food coloring to frosting. Mix well.


  1. Pour non-melting candies like jelly beans and mini M&Ms in the center of the cake. Spread orange frosting all over the cake. Set aside.
  2. From the remaining cup of frosting, take about two tablespoons of frosting and add brown food coloring. Frost the ice cream cone using an offset spatula or back of a spoon and place it on the hollow part of the cake for the stalk. Set aside.
  3. Put a small star tip in a disposable piping bag then put four tablespoons of frosting. Pipe the icing on the center of the cake to make the eyes, nose, and mouth of the pumpkin.
  4. Add black coloring to a tablespoon frosting and transfer to another piping bag with a small hole tip. Pipe the black frosting on the center of the eyes.
  5. Add green food coloring to the remaining frosting and transfer to the piping bag with a leaf tip. Pipe leaf patterns on top and around the pumpkin.

Recipe by Via Pelea
Photographed by John Ocampo
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