Recipe courtesy of Food Network
Show: The Kitchen
Save Recipe Print
Total:
1 hr 45 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 45 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Cut the tops from the pumpkins and set aside. Hollow out the centers of each pumpkin and place the pumpkins onto one of the prepared baking sheets. Prepare the cake mix according to the package instructions, stirring in 1/4 cup of the pumpkin seeds at the end. Pour some cake batter into each pumpkin, filling halfway. Sprinkle the top of each with the remaining 1/4 cup pumpkin seeds.

Lightly brush the cut side of each pumpkin top with vegetable oil and sprinkle with sugar. Place the pumpkin tops cut-side down on the other baking sheet.

Put both baking sheets in the oven. Bake the pumpkin tops for about 25 minutes, and then set aside to cool. Bake the batter-filled pumpkins until a wooden toothpick inserted in the centers comes out clean, about 1 hour. Cool completely on a cooling rack.

Put a pumpkin top on each pumpkin cake and serve with maple syrup.

More from:

The Kitchen

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Sunny's Chicken Parm Mini Meatloaf

Recipe courtesy of Sunny Anderson

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Mini Linzer Cookies

Recipe courtesy of Ina Garten

Mini Twice-Baked Potatoes

Recipe courtesy of Giada De Laurentiis

Lemon Cake

Recipe courtesy of Ina Garten

Dump Cakes

Recipe courtesy of Ree Drummond

Ginger Pear Cake

Recipe courtesy of Food Network Kitchen

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Browse Reviews By Keyword