Pumpkin Patch Cake

pumpkin patch cake Dessert
Pumpkin Patch Cake
  • Prep 60 min
  • Total 2 hr 0 min
  • Servings 9

The perfect theme dessert for an autumn affair, our Pumpkin Patch Cake is made with Betty Crocker™ Super Moist™ devil's food cake mix. MORE+ LESS-

Heather Baird
Updated August 7, 2013
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix


box Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix box
container (12 oz) Betty Crocker™ Whipped cream cheese frosting
Red food color
Yellow food color
Orange sanding sugar
pretzel sticks
Green food color
chocolate wafers, crushed
Green sanding sugar
fresh mint sprigs


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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 9 mini muffin cups. Grease 9-inch square pan with shortening; lightly flour.
  • 2
    Make cake mix as directed on box, using water, oil and eggs. Fill paper baking cups 3/4 full. Pour remaining batter into square pan.
  • 3
    Bake cupcakes 12 to 15 minutes; bake square cake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool completely, at least 30 minutes.
  • 4
    Place one-third of frosting in small bowl. Add a few drops of each red and yellow food colors until light orange color is achieved. Frost mini cupcakes with orange frosting. Cover frosting completely with orange sanding sugar. Break pretzel sticks in half; press half pretzel into center of each cupcake. Press vertical lines into sides of each cupcake with toothpick to make ribs of pumpkin.
  • 5
    Tint remaining frosting with green food color. Place square cake on serving plate or tray. Frost cake with green frosting. Designate 1 corner of cake to become back; cover corner with crushed chocolate wafers. Sprinkle wafers over center of cake, leaving some of green frosting showing at other edges of cake.
  • 6
    Arrange mini cupcake pumpkins on top of crushed chocolate wafers. Sprinkle green edge of cake with green sanding sugar. Press small mint leaves onto pumpkin cupcakes near pretzel “stem.” Arrange remaining mint sprigs between pumpkins to create appearance of vines. Store cake loosely covered.

Expert Tips

  • If you can’t find plain chocolate wafers, use creme-filled chocolate sandwich cookies with the cream center removed.
  • Use dark brown or black paper baking cups so they’ll blend in with the chocolate wafer crumbs.
  • Mint leaves will wilt over the course of several hours at room temperature, so place them on the cake just before serving.

Nutrition Information

No nutrition information available for this recipe

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