Birthday Cake Flavored Pumpkin Seeds are super easy to make and their sweet crust is sure to convert everyone into a pumpkin seed lover for life.
Last year I went on a pumpkin seed roasting spree and came up with several different flavors. My hope was to find a flavor that the whole family would enjoy.
The most successful flavor I came up with was for Maple and Pumpkin Pie Spice Roasted Pumpkin Seeds. Based on the success of the sweet flavor last year, I’ve tried another one.
Birthday Cake Roasted Pumpkin Seeds
This recipe uses my two-stage process for roasting pumpkin seeds. First, they get coated in oil and toasted on the stove, then the seeds get seasoned and baked in the oven. This method yields crispy seeds that absorb the flavors you use for seasoning – in this case, cake mix.
These are seriously amazing. The cake mix provides a sweet satisfying crumb to the crunchy pumpkin seeds that will have you coming back for handful after handful. You can store these at room temperature in an airtight container for up to 4 days, but in my experience they’ll be devoured before that.
Creative With Cake Mix
I used a standard white cake mix for my recipe below to give it that classic birthday cake flavor. But why stop there? Maybe try it with a spice cake mix or a muffin mix. Experiment and share with me your best result.
If you’re looking for more creative ways to use that box of cake mix that has been sitting in your pantry, try my Cupcake Milkshake! It’s super cute and delicious.
You can check out the entire flavored pumpkin seeds recipe collection here if you’d like more great flavor ideas. Sweet, salty, spicy – what do you prefer?Print
The secret to the birthday cake flavor and crumbed texture of these pumpkin seeds is to use dry cake mix as the seasoning.
- 1 and 1/2 cups fresh pumpkin seeds (the amount you’ll get from approximately one large pumpkin or from two pie pumpkins)
- 1/2 cup boxed white cake mix
- 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.