Step 1

Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray.

Step 2

Whisk together the cake mix, pudding mix, oil, eggs and 1 1/2 cups water in a large bowl until smooth. Divide the batter between the 2 prepared cake pans.

Step 3

Bake until the tops are lightly browned and a toothpick inserted in the middle comes out clean, 25 to 30 minutes. Let cool on a rack until cool enough to touch, about 10 minutes. Remove the cakes from the pans and place back on the rack flat-side down. Let cool completely, about 30 minutes.

Step 4

Meanwhile, make the frosting. Add the marshmallow cream and butter to a stand mixer with a paddle attachment. Beat until fluffy, about 3 minutes. Add the confectioners’ sugar 1 cup at a time, scraping down the sides of the bowl between each addition. Beat until the frosting is very smooth. Add the red and yellow food coloring and stir until combined. Scrape down the sides and beat again until completely combined and the frosting is a nice, bright orange. Set aside.

Step 5

Line a small tray or large plate with parchment or wax paper. Fill a small saucepan with about 2 inches of water. Bring it to a simmer over medium heat. Add the chocolate chips to a medium glass bowl and place it over the water, making sure the water doesn’t touch the bowl. Heat, stirring occasionally, until the chocolate has melted completely, about 5 minutes. Set aside to cool slightly, about 5 minutes.

Step 6

Transfer the chocolate to a piping bag or small ziptop bag. Pipe 2 triangle eyes and 1 mouth with teeth onto the parchment and refrigerate until the chocolate has hardened, about 10 minutes. Set aside the remaining chocolate.

Step 7

Transfer one of the cooled cakes to the center of a large cutting board or decorative tray. Use a 4 1/2-inch bowl as a mold (or cut a 4 1/2-inch parchment round) to cut a round out of the center of the second cake, then cut the cut-out round in half to make 2 half-moon shapes. Cut the remaining cake ring in half into 2 crescent shapes. Place a cake crescent—cut side in—on either side of the whole cake, creating a pumpkin shape. Cut the pointy bottom off of one of the half-moon shapes to make a stem. Discard (or eat!) the remaining cake scraps.

Step 8

Pipe the still-warm chocolate onto the top and sides of the cake stem. Smooth out the chocolate with an offset spatula or butter knife. The bottom can remain uncoated, since it won’t be seen. Chill the stem in the refrigerator until the chocolate hardens, about 10 minutes.

Step 9

Put a large dollop of frosting onto each piece of cake (the 2 sides and the whole center cake). Use a butter knife or offset spatula to liberally add frosting to any cut side of the cakes and completely cover in frosting. Smooth the frosting dollops over the entire cake, including the sides, smoothing out any sharp cuts or edges with frosting. Make vertical textural stripes by smoothing the frosting in a downward motion.

Step 10

Place the chilled chocolate eyes and mouth onto the cake. Add the chocolate-covered stem to the top of the cake and swirl the sour belt next to the stem. Marvel at your work! Enjoy immediately or leave at room temperature until ready to serve.