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  • Chef Lisa

Halloween Cakes

This is the final class in this session. All sessions conclude with a cake decorating contest, although there are no losers in in my classes, only winners. There were special requests from the SproutChefs for pumpkin cake. I aim to please, so the recipe is below. There will be no class next week, but a new session will start on October 30. We will begin the new session with Mexican sugar skulls and learning about the first Halloween treats. They will taste test the treats made from a thousand year old recipe. For November the SproutChefs will learn about and make Thanksgiving foods from other cultures. December will be filled with winter holiday recipes and conclude with winter cakes.

Halloween TinyCakes for kids

Chef Lisa's Pumpkin Cake


  • 2 1/2 cups flour

  • 2 cups sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/4 cloves

  • 1 1/2 cups evaporated milk

  • 1/2 cup vegetable oil

  • 1 tablespoon vanilla

  • 2 eggs

  • 1 cup pumpkin pie filling


  1. Grease and flour cake pans. This mix is larger than a boxed mix. You would use three cake pans instead of two. 36 cupcakes instead of 24.

  2. Combine all the ingredients in a mixing bowl.

  3. Mix together on low speed, until the batter is combined, and then on medium speed until smooth. This should all take about two minutes.

  4. Pour the batter into the greased cake pans and bake for 28-32 minutes. Test with a toothpick. If the toothpick comes out clean, it is ready.

  5. Allow cake to cool before frosting. I freeze the cakes before frosting and decorating to prevent crumbling.

  6. This is best served with cream cheese frosting. For decorating we just used canned frosting.

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