Product Used In This Recipe
3D Pumpkin Spice Cake
PREP: 20 MINUTES
COOK: 30 MINUTES
SERVINGS: 5 - 6 SERVINGS
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Celebrate fall in the sweetest way! Bring life-like pumpkin detail to your fall harvest baked treats with no decoration required—the design is baked right into the cake! This Nordic Ware 5 cup cake pan bakes a beautifully detailed 3-dimensional pumpkin. Pour batter into both pan cavities, trim each side flat, and “glue” together with a thin layer or frosting, glaze, or caramel. Perfect for baking cozy fall flavored cakes or a mega apple cider donuts or muffins! This cake will have you ready for any fall event, Halloween party, or Thanksgiving dinner!
Note: 5 Cup 3D Pumpkin Cake Pan will be available at Target Fall 2025
Bake & Assembly:
• For best results with our 3D cake pans, use a denser homemade cake recipe.
• Once cake has baked and cooled, level the two halves by using a knife or cake leveler to gently cut off the part of each cake half that rose above the edge of the design. It
can be helpful to place cake halves back into the pan and cut along top side of pan to ensure evenness. Make sure both halves are flat and fit together; fine
trimming may be necessary.
• Spread a thin layer of buttercream frosting, icing glaze, melted almond bark, or chocolate, over the cut side of the bottom half of the pumpkin. Gently press the other cake half on top to secure the two halves together. Let harden. If needed, refrigerate the 3D cake for 1 hour or until frosting hardens.
• Decorate as desired with any remaining frosting, glaze, sugar, and other festive treats of choice
Care:
1. Before initial use and after subsequent uses, hand wash pan with warm, soapy water. Extended soaking is not recommended.
2. Before each use, brush with butter or shortening and dust with flour or cocoa to coat. Baking spray containing flour may also be used. Do not use regular cooking spray.
3. Mixes and recipes may vary. Fill the pan no more than 3/4 full to avoid overflow.
4. Metal utensils, scouring pads and abrasive cleaners should not be used on nonstick surfaces
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Ingredients
Pumpkin Cake
- 1 2/3 cups (200g) flour
- 1 1/3 cups (265g) sugar
- ¼ tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- ¾ tsp cinnamon
- 1/3 cup (80g) butter, softened
- 1 cup (200g) solid pack pumpkin
- 1 egg
- 1/3 cup (80ml) water
- 1/3 cup (50g) chopped pecans
Frosting
- 2/3 cup (70g) powdered sugar
- ¼ tsp vanilla
- 2 Tbsp (30g) butter, softened
- 1-2 Tbsp (15-30ml) milk
Directions
Cake Recipe:
Preheat oven to 350˚ F (175˚ C). Prepare 3D Pumpkin Pan with baking spray and use a pastry brush to evenly coat pan cavities. You may also grease pan with butter and dust with flour. Set pan aside.
In a large bowl, sift together flour, sugar, baking powder, baking soda, salt and cinnamon. In a bowl of stand mixer with paddle attachment, blend butter, pumpkin, egg and water. Slowly add remaining cake ingredients and blend on low speed 1 minute, scraping bowl often. Mix on medium speed for another 1-2 minutes. Pour batter evenly into prepared pan, filling each cavity only 3/4 full. Bake 28-34 minutes, until toothpick inserted comes out clean. Cool cakes for 10 minutes in pan and then invert onto cooling rack to cool completely.
Frosting and Assembly:
In medium bowl, stir together frosting ingredients until smooth and creamy. When cakes are cooled and ready, return cooled cakes to clean pan. Using a serrated knife, slice the “dome” off the flat side of cake, so cakes fit together. Remove cakes from pan. Place bottom of pumpkin, flat side up, on serving platter. Spread frosting over flat side. Place top half of pumpkin, flat side down, on top of frosting, making sure to match up the grooves in the cake design. Frost and decorate as desired or top with salted caramel as an alternative.
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