Skull Pound Cake (Pumpkin Spice Pound Cake) Zoom

Skull Pound Cake (Pumpkin Spice Pound Cake) Recipe

Makes: About 16 servings.
Skill Level:

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Step 1

Heat oven to 325º F. Spray Dimensions® Skeleton Pan lightly with vegetable pan spray with flour. Place Skeleton Pan onto baking sheet.

Step 2

In small bowl, combine flour, baking powder, cinnamon, salt and nutmeg. In large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in vanilla. Add flour mixture alternately with pumpkin; mix well. Pour batter into prepared pan.

Step 3

Bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Turn onto cooling rack. Cool completely before serving.

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all-purpose flour

3 cups all-purpose flour

baking powder

1 teaspoon baking powder

ground cinnamon

1 teaspoon ground cinnamon


1/4 teaspoon salt

ground nutmeg

1/8 teaspoon ground nutmeg


1 cup (2 sticks) butter (, softened)

granulated sugar

2 cups granulated sugar


4 eggs (, at room temperature)

canned pumpkin

1-1/2 cups canned pumpkin ((not pie filling))




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Skull Pound Cake (Pumpkin Spice Pound Cake) is rated 4.8 out of 5 by 6.
Rated 5 out of 5 by from When I made this cake I substitued real pumpkin for the canned and it turned out great, the flavor was outstanding. The recipe was so easy to make with only a few ingredients. For the blood running out of the eyes I used real strawberry jam to reduce the amount of sugar and give it a more life like texture. I also used the candy skeleton molds around the skull to give it more character and dress it up some.The cake was the hit of the party I will certainly use the cake pan and recipe for other holidays also.
Date published: 2010-12-05
Rated 5 out of 5 by from This is the second recipe I have tried to make from scratch and I thought it turned out amazing. It works perfectly for the 3-D skull pan. The directions worked well for me, I used a wood skewer instead of a toothpick to make sure it was cooked through.
Date published: 2010-11-29
Rated 5 out of 5 by from I used this recipe to make a 10" round cake with cream cheese icing. It was wonderful! It was easy to make and did not fall apart. I was able to cut it in half with no problems and fill the layers with the cc icing. Everyone loved the cake!
Date published: 2010-11-30
Rated 4 out of 5 by from Delicious Cake! Everyone loved it! Just make sure you grease & flour the pan well. I lost part of the cheek bone but It still turned out great! The kids & adults loved it
Date published: 2010-11-29
Rated 5 out of 5 by from I really enjoyed making and decorating this cake. I used fondant on top and a little black coloring to make skull look more real. Everyone loved it.
Date published: 2010-12-06
Rated 5 out of 5 by from Great flavor Pumpkin flavor really comes through. Firm cake perfect for complex molds like the skull. I've made this recipe several times. Always perfect!
Date published: 2016-12-06
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