Halloween cake recipe for 10 - 12 people, takes only 30 mins; recipe has vegetable oil, cake mix, pumpkin puree, milk, egg, pumpkin pie spice, dulce de leche, full-fat cream cheese, icing sugar, pumpkin pie spice, pumpkin puree, double cream and pecan.
Pumpkin & caramel cake
Course: Halloween cake
Servings
10 - 12
servings
Prep time
45 mins
Ingredients
- Vegetable Oil: 80ml vegetable oil, plus extra for greasing
- Egg: 4 large eggs
- Milk: 125ml full-fat milk
- Double Cream: 440ml double cream
- Pecan: 70g pecans, toasted and roughly chopped
- Icing Sugar: 125g icing sugar, sifted
- Dulce De Leche: 4 tbsp dulce de leche from a jar
- Full Fat Cream Cheese: 225g full-fat cream cheese
- Cake Mix: 450g pack vanilla or white cake mix (or make your own cake mix, see tip below)
- Pumpkin Puree: 1/2 x 425g can pumpkin puree
- Pumpkin Pie Spice: 1 tsp pumpkin pie spice (available from uk.iherb.com, or mix it yourself by combining 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp nutmeg and a pinch of ground cloves)
Directions
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of two 23cm cake tins. In a big bowl, beat the oil, cake mix, pumpkin puree, milk, eggs and spice mixture until smooth. Pour the mixture into the cake tins and bake for 22-25 mins until a skewer inserted into the centre comes out clean. Cool in the tins while you make the filling.
- Beat the cream cheese briefly in a medium bowl until fluffy, then add the icing sugar, spice and pumpkin puree and beat until smooth. Be careful not to overbeat or it will go runny. In another bowl, whip the cream and fold it gently into the cream cheese mixture.
- When the cakes are cool, cut each one in half horizontally so you have four thin sponges. Put the bottom layer on a plate, spread with 1 tbsp dulce de leche, then smooth over a quarter of the filling. Add the next layer and repeat until you have an amazing tower of pumpkin, cake, caramel and cream, then sprinkle the pecans on top. Boom.
