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candy bar layer pumpkin cake

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created this pumpkin cake recipe. It's a layer cake with candy bars, filled with Snickers, Baby Ruth, Zero and Milky Way. The frosting is super delicious.

yield 16 serving(s)
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For candy bar layer pumpkin cake

  • CAKE
  • 6
    fun size Snickers bars, sliced
  • 2
    king size Baby Ruth bars, sliced
  • 2 c
    milk chocolate chips, divided
  • 1 box
    yellow cake mix
  • 1 can
    pumpkin puree
  • 1/2 c
    water
  • 1/3 c
    vegetable oil
  • 4
    eggs
  • 2 Tbsp
    pumpkin pie spice, divided
  • 2
    king size Milky Way bars, sliced
  • 1
    Zero candy bar, sliced
  • SPECIAL CHOCOLATE FROSTING
  • 1 tube
    frozen whipped topping, thawed
  • 8 oz
    cream cheese, softened
  • 1/2 c
    chocolate milk
  • 2
    hot chocolate mix packets
  • 3/4 c
    nutella
  • 1/2 c
    chocolate syrup

How To Make candy bar layer pumpkin cake

  • 1
    Heat oven to 325 degrees F.
  • 2
    Coat two 9-inch round cake pans with cooking spray. Add sliced Snickers and Baby Ruth bars and 1 cup chocolate chips on both cake pans; mix well.
  • 3
    In a large bowl, beat the cake mix, pumpkin, water, oil, and 1 teaspoon pumpkin pie spice with an electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping the bowl occasionally. Carefully spoon the batter over the chocolate mixture in each pan.
  • 4
    Bake 25 minutes or until the cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • 5
    To make the special chocolate frosting, combine all ingredients in a medium bowl and whisk together until blended and smooth. Set aside.
  • 6
    Place a cake layer on a serving plate and spread with half of the frosting. Top with sliced Milky Way and Zero bars. Season with remaining pumpkin pie spice.
  • 7
    Place the second layer onto the cake and frost top and sides with remaining 2/3 frosting. Sprinkle with remaining chocolate chips all over the cake. Store loosely covered in the refrigerator.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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