Pumpkin Patch Cake

Pumpkin Patch Cake starts off with a simple made-from-scratch chocolate cake, topped with chocolate frosting and then decorated for the season with mellowcreme pumpkins. It's a delight for kids of all ages!


  • 1 1/4 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup unsweetened cocoa
  • 1/2 cup sour cream
  • 2 large eggs, room temperature
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup water
  • 1/2 cup canola oil
  • 4 oz. semi-sweet chocolate, melted and cooled, divided
  • 1/2 cup unsalted butter, room temperature
  • 1/4 tsp. kosher salt
  • 2 1/2 cups powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 1-2 TBS milk, if needed
  • green icing with decorator tips
  • mellowcreme pumpkins


  1. To Make Cake: Heat oven to 350 degrees F. Spray a 8" x 8" pan with cooking spray with flour (like Baker's Joy) or grease and flour bottom and sides of pan.
  2. In large bowl, whisk together flour, granulated sugar, baking powder, salt and unsweetened cocoa. Set aside.
  3. In medium bowl, combine sour cream, eggs, vanilla extract, water, canola oil and HALF the melted chocolate.
  4. Stir the wet ingredients into the dry ingredients until just combined. Pour into prepared pan and bake for 20 - 25 minutes, or until toothpick comes out clean.
  5. To Make Frosting: In large bowl, combine the butter with the salt and the rest of the melted chocolate with electric mixer. Add in powdered sugar and cocoa powder and beat until smooth.  Add in milk as needed to make frosting spreading consistency. Frost top of cake.
  6. Place mellowcreme pumpkins all around the top and use the green icing with leaf and round tips to make vines and leaves.

Yield: 12 servings

Prep Time: 00 hrs. 20 mins.

Cook time: 00 hrs. 25 mins.

Total time: 45 mins.