Step 1: Prep the Cake Pans (2 minutes)

• Grease two 8-inch cake pans with nonstick cooking spray. Set aside.
• Tip: Grease thoroughly, including the sides, to ensure easy release.

Step 2: Make the Cake Batter (5 minutes)

• In a large bowl, whisk together one 15.25-oz box yellow cake mix, one 3.4-oz box pumpkin spice instant pudding mix, 1/2 cup vegetable oil, 4 large eggs, and 1 1/2 cups water until smooth.
• Divide the batter evenly between the two prepared pans (about 2 cups per pan).
• Tip: Use a measuring cup for even division. Don’t overmix to keep the cake light and bouncy.

Step 3: Bake and Cool (40 minutes)

• Bake at 350°F for 25-30 minutes, until the tops are lightly browned and a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack, flat-side down, to cool completely, about 30 minutes.
• Tip: Check at 25 minutes—ovens vary. Cool fully to prevent crumbling during shaping.

Step 4: Make the Frosting (5 minutes)

• In a stand mixer with the paddle attachment, beat 2 cups marshmallow cream and 10 tbsp unsalted butter until fluffy, about 3 minutes. Add 3 cups confectioners’ sugar, 1 cup at a time, scraping down the sides between additions. Beat until smooth.
• Add 2 tsp red food coloring and 2 tsp yellow food coloring, stirring until a bright orange hue is achieved. Beat again to ensure even color.
• Pro Technique: If frosting is too thick, add 1 tsp milk; if too thin, add more sugar. Test the color on a small batch before fully mixing.

Step 5: Prep the Chocolate Decorations (10 minutes)

• Line a small tray or plate with parchment or wax paper. In a small saucepan, bring 2 inches of water to a simmer. Place 1/2 cup dark or bittersweet chocolate chips in a medium glass bowl over the water (double boiler style, ensuring the bowl doesn’t touch the water). Heat, stirring occasionally, until melted, about 5 minutes. Cool slightly for 5 minutes.
• Transfer the melted chocolate to a piping bag or small ziptop bag. Pipe 2 triangle eyes and 1 toothy mouth onto the parchment. Refrigerate until hardened, about 10 minutes. Reserve remaining chocolate.
• Tip: Snip a tiny corner off the ziptop bag for precise piping. Keep chocolate warm for later use.

Step 6: Shape the Pumpkin (10 minutes)

• Place one cooled cake, flat-side down, in the center of a large cutting board or decorative tray. For the second cake, use a 4 1/2-inch bowl (or a parchment round) to cut out a center circle, then cut the circle in half to make 2 half-moon shapes. Cut the remaining cake ring in half to form 2 crescent shapes.
• Place a crescent shape, cut-side in, on either side of the whole cake to form the pumpkin’s rounded sides. Trim the pointy bottom off one half-moon to create a flat stem shape; discard (or eat!) scraps.
• Tip: Press pieces gently to align—frosting will hide seams. Save the second half-moon for snacking or another use.

Step 7: Frost and Decorate (28 minutes)

• Pipe or spread a large dollop of orange frosting onto each cake piece (center cake and two crescents). Use a butter knife or offset spatula to cover all surfaces, including cut sides, smoothing out sharp edges. Create vertical textural stripes by smoothing frosting downward.
• Pipe reserved melted chocolate onto the top and sides of the stem piece; smooth with an offset spatula or knife. Chill the stem in the refrigerator for 10 minutes to set.
• Place the chilled chocolate eyes and mouth on the cake’s center. Attach the chocolate-covered stem to the top and swirl the green sour belt candy next to it for a vine effect.
• Tip: Work quickly with warm chocolate for the stem. If frosting sets too fast, warm the knife slightly to smooth it.