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chocolate pumpkin cake
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5 from 7 votes

Halloween Chocolate Pumpkin Cake with Chocolate Glaze

Pumpkin helps keeps this decadent chocolate pumpkin cake moist while orange icing and chocolate glaze give it a signature Halloween look.
Course Dessert
Cuisine American
Cook Time 25 minutes
Servings 8 people
Calories 610kcal
Author Lisa B.


For the cake:

  • 2 15.5 oz. each Devil’s food cake mix
  • 1 15 oz. can pumpkin puree
  • 6 large eggs

For the frosting:

  • 6 ounces cream cheese softened
  • 2 1/4 cups confectioners’ sugar divided
  • ¼ teaspoon cinnamon
  • 1 ½ cups heavy cream
  • Yellow and red food coloring

For the chocolate glaze:

  • 4 ounces semi-sweet chocolate
  • 2 tablespoons cold unsalted butter
  • ½ cup heavy cream


For the cake:

  • Preheat oven to the recommended temperature on the cake mix.
  • Grease and flour the bottom of three 8-inch round cake pans.
  • In a large mixing bowl, combine cake mixes, canned pumpkin and eggs. Whisk until combined.
  • In another bowl, beat butter and sugars together on medium speed until light and fluffy.
  • Pour equal amounts of batter into the three cake pans. Bake for approximately 25-35 minutes or until a toothpick inserted near the center comes out clean.
  • Cool completely on a wire rack before icing.

For the icing:

  • Using an electric mixer, beat cream cheese on medium-high heat until fluffy.
  • Add 1 ½ cups powdered sugar, cinnamon, and vanilla. Beat on low speed until well combined.
  • In a separate bowl, beat heavy cream, the remaining ¾ cup of powdered sugar, and enough red and yellow food coloring to achieve the orange hue you desire. I started with ¼ teaspoon red food coloring and then continued to add yellow while the mixer was running until I was pleased with the orange color. Continue to mix until soft peaks form.
  • Gently fold whipped cream mixture into cream cheese mixture until well combined.
  • Trim the top of two cake layer so you have a flat surface on both sides.
  • Spread one cup of orange icing on top of the first cake layer. Place second cake layer half on top of the first. Spread one cup of orange icing on top of the second cake layer. Top with the third cake layer.
  • Using remaining frosting, ice top and sides of cake. Chill cake for 30 minutes before applying glaze.

For the chocolate glaze:

  • Over medium-low heat in a small saucepan, melt chocolate and butter. Stir frequently to prevent scorching.
  • In a separate saucepan, bring cream to a boil. You can also microwave the cream for one minute. Remove the chocolate from the heat. Pour cream over melted chocolate mixture. Allow to sit for 3 minutes.
  • Gently whisk ingredients together until combined. Allow to sit for an additional five minutes.
  • Pour glaze over top of cake, allowing it to drip over the sides.


Serving: 1slice | Calories: 610kcal | Carbohydrates: 64g | Protein: 7g | Fat: 26.5g | Saturated Fat: 14g | Polyunsaturated Fat: 126g | Monounsaturated Fat: 5g | Cholesterol: 124mg | Sodium: 532mg | Potassium: 25mg | Fiber: 4g | Sugar: 90g | Vitamin A: 1285IU | Vitamin C: 0.2mg | Calcium: 252mg | Iron: 6.5mg