Birthday Cake Flavored Pumpkin Seeds
Hello Spook-Loving Friend and welcome to my very special recipe for Birthday Cake Flavored Pumpkin Seeds. These pumpkin seeds are super easy to make and their sweet crust is sure to make everyone into a pumpkin seed lover for life. To jump down to the recipe click here. This post is part of the Make It Mine Club. If you’re a blogger interested in participating in our upcoming makeovers, join our Facebook Group here.
Are you looking for more roasted pumpkin seed recipes for your spooky day?
Click here for all my pumpkin seed flavor ideas.
The most successful flavor I came up with was for Maple and Pumpkin Pie Spice Roasted Pumpkin Seeds. The Hubs, who usually tries one or two seeds before walking away, ate a handful. My son J loved the taste but his little mouth didn’t love the crunchy texture.
Based on the success of the sweet flavor last year, I’ve tried another one.
Birthday Cake Flavored Pumpkin Seeds.
THESE are AMAZING.
Seriously. J ate a whole bowlful and asked for more.
And now, here is my easy and tasty recipe for Birthday Cake Flavored Pumpkin Seeds.
This recipe uses my two-stage process for roasting pumpkin seeds. This method yields crispy seeds that absorb the flavors you use for seasoning.
- 1 and ½ cups fresh pumpkin seeds (the amount you’ll get from approximately one large pumpkin or from two pie pumpkins)
- ½ cup dry white cake mix (such as Betty Crocker)
- 2 Tbsp. canola oil
- Preheat oven to 325ºF. Line a large baking sheet with parchment paper. Measure the dry cake mix into a medium-sized bowl.
- Put the pumpkin seeds in a colander and rinse with cold water. Pat them dry with paper towel.
- Warm the canola oil over medium heat in a large skillet. Add the pumpkin seeds (stand back to avoid oil spatters which can happen if the seeds were not thoroughly dried). Cook stirring occasionally until browned in a lot of spots, 4-5 minutes. Immediately transfer the hot seeds to the bowl of cake mix. Stir until all the seeds are coated in cake mix.
- Spread the seeds out on the parchment-lined baking sheet in a single layer. Put the baking sheet into the oven and roast the seeds until they’re crunchy, 18-22 minutes. Cool the seeds on the baking sheet. Serve at room temperature. Store in an airtight container for up to 4 days.
I’m still on the lookout for more delicious pumpkin seed recipes. Please help me out and scroll down to the bottom of this post and tell me about your favorite ways to season the seeds.
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