Easy Halloween Cake

Make sure to use a dense poundcake or heavy cake mix for the center shape. A frozen poundcake works well because it’s heavy and stays on the bottom of the cake pan when it bakes.

I used a heavy premade pumpkin cake loaf for this one and it worked beautifully. Super moist and it held its shape while it baked.

This cat cake above failed because of two reasons. 1) I used a very moist delicate chocolate cake for the black cat so the pieces floated up in the batter when it baked and 2) the cookie cutter cat shape was too thin and delicate so the little cat legs broke off in the batter and this was the result.

Easy Halloween Cake

** Tips: Cut your poundcake frozen for best results. Freeze bottom layer of batter with poundcake shapes in the center for 20 minutes before adding remaining cake mix to the top so the poundcake doesn’t float up.

Ingredients

(2) Boxed chocolate cake mixes

(1) 16oz Frozen Sara Lee Pound Cake, Frozen pumpkin loaf, or similar dense cake for the center shape

2” (h) Cookie cutter

2 lb large loaf pan

*** If you are using a small 1lb loaf pan you will only need one boxed cake mix.

Directions

1. Preheat the oven to 350 degrees F and spray a loaf pan with nonstick spray and line with parchment paper that over hangs the sides. Set aside.

2. Slice your pound cake into 1” thick slices and use a cookie cutter (that fits inside the middle of the poundcake slice) to cut out your shapes. Set aside.

3. Prepare your cake mixes according to the box. You will need one and a half boxed cake mixes to cover the pound cake slices. You may have left over mix (depending on what boxed mix you use).

4. Add a thin layer of cake batter to the bottom of your loaf pan. This will help the pound cake slices to stick to the bottom of the pan and not lift up. Layer all the cake slices until they are in a uniform line. Make sure they are all touching with no gaps. Freeze for twenty minutes before adding the top batter.

5. Carefully pour the remaining batter all over the pound cake slices, stopping one inch from the top of the loaf pan. Make sure to pour from the top down so they do not lift up. You want to keep the pound cake completely submerged in the cake batter.

6. Bake for 60 minutes or until a toothpick comes out clean. Let cool. Add frosting, slice and serve.

** Tips: You can use white cake mix and food coloring to make a festive colored cake. Make sure you pick a cookie cutter that fits inside each pound cake slice. Cut your poundcake frozen for best results. Freeze bottom layer of batter with poundcake shapes in the center for 20 minutes before adding remaining cake mix to the top so the poundcake doesn’t float up.

** Commonly asked questions: Yes, you can bake a colored cake and use that inside the cake instead of the poundcake.

** Yes, the pound cake will remain moist (as long as it’s fully submerged in the batter).