You will love this recipe for Pumpkin Patch Pull Apart Cupcake Cake if you want something cute, easy and seriously impressive for fall. This cake mix dessert looks like it took all afternoon, but it actually comes together with simple ingredients and very little hands-on time. It is perfect for a Halloween party, a cozy fall movie night or a Friendsgiving dessert table. If you are short on time yet still want one of those fun fall desserts that gets all the compliments, this is going to be your new go-to.
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Ingredients for Pumpkin Patch Pull Apart Cupcake Cake
For the Cupcakes
- 1 box yellow cake mix
- Eggs called for on the cake mix box
- Oil called for on the cake mix box
- Water called for on the cake mix box
For the Chocolate Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 4–6 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
For Decorating
- 1 tube green decorating icing
- Pumpkin shaped mellowcreme candies, as needed
- Large cake board or flat serving tray
A Quick Note About the Cupcake Count
A standard box of cake mix usually makes 18–24 cupcakes, depending on the brand. For the pumpkin patch shown in these photos, I used 12 cupcakes on a 10-inch round cake board, leaving the extras to enjoy separately. If you’d like to use the entire batch, simply arrange all of the cupcakes on a large rectangular cake board or serving tray instead. I recommend making about 1½ batches of the chocolate frosting so you’ll have enough to cover the larger cupcake cake.
How to Make Pumpkin Patch Pull Apart Cupcake Cake
Bake the cupcakes
1. Preheat your oven according to the temperature on the cake mix box. Line a standard cupcake pan with paper liners.
2. Prepare the yellow cake mix in a large bowl following the package directions, using the eggs, oil and water listed on the box.
3. Divide the batter evenly between the cupcake wells, filling each about two thirds full.
4. Bake as directed on the box until the tops spring back lightly and a toothpick comes out clean.
5. Let the cupcakes cool completely before adding frosting.
Make the chocolate frosting
2. In a large mixing bowl, beat the softened butter with an electric mixer for 2–3 minutes until smooth and creamy.
3. Add the cocoa powder and 3 cups of the powdered sugar. Mix on low speed until mostly combined, then increase to medium speed.
3. Add the vanilla extract, salt and 3-4 tablespoons of heavy cream or milk. Beat for 2–3 minutes until light and fluffy.
4. If the frosting is too thick, add more cream or milk, 1 tablespoon at a time. If it’s too soft, mix in additional powdered sugar a few tablespoons at a time until it spreads easily.
5. Transfer the frosting to a piping bag with the tip snipped off (or fitted with a large round tip) to make decorating easier.
Arrange the cupcake “patch”
1. Place your cake board or serving tray on the counter.
2. Arrange about 12 cupcakes close together on a 10-inch round cake board in a rounded, slightly irregular pumpkin patch shape rather than a perfect circle. If you’re using all of the cupcakes from the cake mix, arrange them on a larger rectangular cake board or serving tray and make about 1½ batches of the frosting.
3. Push the cupcakes as close together as you can to minimize gaps.
4. Add a small dab of frosting underneath each cupcake to help hold it in place.
Frost as one big cake
1. Pipe generous swirls of chocolate frosting over the tops of the cupcakes.
2. Using an offset spatula or butter knife, gently spread the frosting across the cupcakes, pushing it just slightly into the spaces between them so everything connects.
3. You do not need a perfectly smooth finish. In fact, I like leaving some ridges and little bumps that look like garden soil.
Decorate the Pumpkin Patch
1. Press the pumpkin-shaped mellowcreme candies into the chocolate frosting, spacing them around the cupcake cake. Gently press each one into the frosting so it stays in place.
2. If your tube of green decorating icing has a large opening, transfer it to a piping bag and snip a very small hole for thinner vines (Some decorating icing tubes have a much wider opening than others. If yours does, transferring it to a piping bag makes it much easier to pipe thin vines.).
3. Pipe winding green vines between the pumpkins, letting them twist and curl across the chocolate “dirt.”
4. Add a few small leaves and curly tendrils along the vines if you want. There is no wrong way to decorate your pumpkin patch!
Serve your pull apart cupcake cake
When you are ready to serve, simply let guests pull a cupcake away from the patch. No knife needed, no mess on the table and everyone gets the perfect portion of cake and frosting.
Pro Tips
- Chill the cupcakes briefly. Pop cooled cupcakes in the fridge for 15–20 minutes before arranging and frosting. Slightly chilled cupcakes are sturdier and less likely to crumble as you spread frosting across the tops.
- Level the tops if needed. If some cupcakes domed more than others, you can gently press the tops down with your hand while they are still warm or trim a tiny bit off the tops once cool. This helps your pumpkin patch look more like one smooth cake. Also, if you leave them, your cake will have some natural “uneven ground” like a real pumpkin patch might.
- Use a piping bag for easier frosting. If you want extra control, pipe a thick swirl of chocolate frosting over each cupcake first, then smooth it all together. It makes spreading a little easier and avoids pulling up crumbs.
- Make ahead friendly. You can bake the cupcakes a day in advance. Store them covered at room temperature. Frost and decorate the day you plan to serve so the candies and vines stay fresh and bright.
FAQs
How many cupcakes do I need for a pull apart cupcake cake?
For a medium pumpkin patch shape, I usually plan on about 12 standard cupcakes on a 10-inch round cake board. You can use more or less, depending on how many people you’re planning on serving. However, if you use more than like 15 cupcakes, I would increase your amount of frosting and the size of your cake board.
Can I use a different flavor cake mix?
Yes. While I love yellow cake mix for this cake mix dessert, chocolate or white cupcakes will also work. Use the same directions on the box. White cake tends to be more delicate, so you might want slightly thinner frosting to spread.
Can I use canned frosting instead of homemade?
You can. If you are in a rush, use 2–3 cans of chocolate frosting. Whip each can with a spoon or hand mixer before spreading so it is lighter and easier to work with.
How should I store the finished pull apart cupcake cake?
Keep it covered lightly with plastic wrap at room temperature for up to 1 day. If your kitchen is very warm or humid, you can refrigerate it. Just bring it back to room temperature for about 30 minutes before serving so the frosting softens.
What if I do not have green decorating icing?
You can tint regular buttercream with green gel food coloring and pipe it using a small round or leaf tip. As a quick hack, spoon it into a zip-top bag, snip a tiny corner and use that as a makeshift piping bag.
How far in advance can I decorate it?
Decorating it the same day is ideal. You can assemble and frost it up to 12 hours ahead. Add the pumpkin candies a few hours before serving so they stay fresh looking and do not soften too much in the frosting.
I love how this Pumpkin Patch Pull Apart Cupcake Cake turns a simple box of yellow cake mix into one of those show stopping, fun fall desserts everyone talks about later. It is cute, seasonal and secretly so easy that you can pull it together on a busy weeknight before a party. If you have been looking for a pull apart cupcake cake that fits any fall gathering and does not require advanced decorating skills, this is it. Grab a cake mix, some pumpkins and your favorite playlist; you will have the sweetest little pumpkin patch on your table in no time.
Pumpkin Patch Pull-Apart Cupcake Cake
Equipment
- Cake board or flat serving tray I used a 10-inch round cake board for 12 cupcakes, you'll need a larger board or tray for more cupcakes
- Piping bags optional, for easier decorating
- offset spatula optional, for spreading frosting
Ingredients
For the Cupcakes
- 1 box yellow cake mix
- Eggs called for on the cake mix box
- Oil called for on the cake mix box
- Water called for on the cake mix box
For the Chocolate Frosting
- 1 cup 2 sticks unsalted butter, softened
- 3 –4 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 4 –6 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
For Decorating
- 1 tube green decorating icing
- Pumpkin shaped mellowcreme candies as needed
- Large cake board or flat serving tray **See note for size of cake board
Instructions
Bake the cupcakes
- Preheat your oven according to the temperature on the cake mix box. Line a standard cupcake pan with paper liners.
- Prepare the yellow cake mix in a large bowl following the package directions, using the eggs, oil and water listed on the box.
- Divide the batter evenly between the cupcake wells, filling each about two thirds full.
- Bake as directed on the box until the tops spring back lightly and a toothpick comes out clean.
- Let the cupcakes cool completely before adding frosting.
Make the chocolate frosting
- In a large mixing bowl, beat the softened butter with an electric mixer for 2–3 minutes until smooth and creamy.
- Add the cocoa powder and 3 cups of the powdered sugar. Mix on low speed until mostly combined, then increase to medium speed.
- Add the vanilla extract, salt and 3-4 tablespoons of heavy cream or milk. Beat for 2–3 minutes until light and fluffy.
- If the frosting is too thick, add more cream or milk, 1 tablespoon at a time. If it's too soft, mix in additional powdered sugar a few tablespoons at a time until it spreads easily.
- Transfer the frosting to a piping bag with the tip snipped off (or fitted with a large round tip) to make decorating easier.
Arrange the cupcake “patch”
- Place your cake board or serving tray on the counter.
- Arrange about 12 cupcakes close together on a 10-inch round cake board in a rounded, slightly irregular pumpkin patch shape rather than a perfect circle. If you're using all of the cupcakes from the cake mix, arrange them on a larger rectangular cake board or serving tray and make about 1½ batches of the frosting.
- Push the cupcakes as close together as you can to minimize gaps.
- Add a small dab of frosting underneath each cupcake to help hold it in place.
Frost as one big cake
- Pipe generous swirls of chocolate frosting over the tops of the cupcakes.
- Using an offset spatula or butter knife, gently spread the frosting across the cupcakes, pushing it just slightly into the spaces between them so everything connects.
- You do not need a perfectly smooth finish. In fact, I like leaving some ridges and little bumps that look like garden soil.
Decorate the Pumpkin Patch
- Press the pumpkin-shaped mellowcreme candies into the chocolate frosting, spacing them around the cupcake cake. Gently press each one into the frosting so it stays in place.
- If your tube of green decorating icing has a large opening, transfer it to a piping bag and snip a very small hole for thinner vines (Some decorating icing tubes have a much wider opening than others. If yours does, transferring it to a piping bag makes it much easier to pipe thin vines.).
- Pipe winding green vines between the pumpkins, letting them twist and curl across the chocolate "dirt."
- Add a few small leaves and curly tendrils along the vines if you want. There is no wrong way to decorate your pumpkin patch!
