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How to make a Pumpkin Bundt Cake - Perfect for Halloween, this easy peasy cake is so much fun to make! Filled with buttercream icing - the best frosting - kids will love this cake!

How to Make a Halloween Pumpkin Bundt Cake

A perfect Halloween Cake fit for any spooky party
Course Dessert
Cuisine Family Food
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 32
Calories 568kcal


For the bundt cakes:

  • 400 g Caster sugar
  • 400 g Unsalted butter plus extra for greasing
  • 400 g Self Raising flour
  • 150 g Plain flour
  • 8 Eggs
  • 4 tbsp Milk
  • 2 tsp Vanilla extract

For the buttercream icing:

  • 750 g Unsalted butter at room temperature.
  • 1.5 kg Icing sugar
  • 3 tsp Vanilla extract
  • Tangerine coloured Sugarflair Paste Food Colouring

To decorate:

  • Green coloured sugar paste


  • Preheat the oven to 160C.
  • Make the cake batter. If you have two tins you can do this together, otherwise, split the ingredients in half and make one batch at a time, baking and then washing the tin between. (So 200g caster sugar etc.)
  • To make the batter, put either all or half of each ingredients into a mixer, or by hand, and beat well until totally combined and fluffy.
  • Put two cupcake liners into a cupcake tin and pop in a scoop of batter to each one.
  • Put the remaining mixture into a very well buttered bundt tin and bake for about 40 minutes or until cooked through. Add the cupcakes to the oven for 15 minutes (so after the bundt cake has been in the oven for 25 minutes already).
  • Allow to cool in the tin before removing.
  • Meanwhile make the icing. Beat all of the ingredients in your mixer, with a hand mixer or by hand until very soft. Add a splash or two of boiling water if the mixture is too stiff.
  • Put your cakes together as directed, shape leaves and a stalk and add to the iced cake.


Calories: 568kcal | Carbohydrates: 72g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 118mg | Sodium: 21mg | Potassium: 44mg | Sugar: 58g | Vitamin A: 960IU | Calcium: 20mg | Iron: 0.6mg