Go Back
Pumpkin Chocolate Chip Skull Cake
Print Pin

Pumpkin Chocolate Chip Skull Cake

Course Dessert

Ingredients

  • 1 box spice cake mix I used Betty Crocker
  • 2 large eggs
  • 1 14 ounce can pumpkin puree **save 2-3 TBSPs for the whipped cream *NOT canned pumpkin pie mix
  • 1 - 1/2 cup semi-sweet chocolate chips

Pumpkin Whipped Cream

  • 1 cup heavy cream
  • 2 TBSP powdered sugar *add more for a sweeter whipped cream
  • 2-3 TBSP pumpkin puree *reserved from skull cake recipe
  • 1/4-1/2 tsp pumpkin pie spice *start with 1/4 tsp and add more to taste

Instructions

  • Preheat oven to 350˚
  • Spray loaf pan (or skull pan). I used Pam Baking Spray.
  • In large mixing bowl, add cake mix, eggs, pumpkin puree (minus the reserved 2-3 TBSP if making the pumpkin whipped cream), and chocolate chips. Stir until well combined.
  • Gently stir in chocolate chips.
  • Spoon batter into prepared loaf pan, cupcake pan, or this skull pan. I filled a little over half way.
  • Bake at 350 degrees for 25 minutes (or more, up to 45-50 minutes) depending on the size pan you use. Check in 5 minute intervals until a toothpick inserted into the center comes out clean. This skull pan took approximately 45 minutes.
  • Serve with Pumpkin Whipped Cream

Pumpkin Whipped Cream

  • Just like making regular homemade whipped cream!
  • Add 1 cup heavy cream into deep bowl. Using a mixer on high, whip cream until stiff peaks are just about to form. Beat in pumpkin puree, powdered sugar, and pumpkin pie spice until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.