Birthday Cake Flavored Roasted Pumpkin Seeds Recipe

Today, I’m sharing a Birthday Cake Flavored Pumpkin Seeds Recipe. These pumpkin seeds are super easy to make and their sweet crust is sure to convert everyone into a pumpkin seed lover for life.

Birthday Cake Flavored Roasted Pumpkin Seeds Recipe - The most addictive pumpkin seeds ever!

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 my family would enjoy. You see, nobody in my household (other than me!) likes roasted pumpkin seeds.

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 Roasted Pumpkin Seeds.

These are amazing.

Seriously. J ate a whole bowl full and asked for more.

And The Hubs, well, he didn’t even get to try them because they were long gone before he got home from work.

Birthday Cake Flavored Roasted Pumpkin Seeds Recipe - The most addictive and adorable pumpkin seeds ever!

You can check out the entire flavored pumpkin seeds recipe collection here.

If you’re looking for another great way to use pumpkin, be sure to also check out my recipe for 15-minute homemade pumpkin soup.

Pumpkin Soup with Bacon and Parmesan Crumbles

Now for my tasty birthday cake flavored roasted pumpkin seeds recipe.

This recipe uses my two-stage process for roasting pumpkin seeds. This method yields crispy seeds that absorb the flavors you use for seasoning.



Birthday Cake Flavored Roasted Pumpkin Seeds

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Total Time: 27 minutes
  • Yield: 4 servings


The secret to the birthday cake flavor and crumbed texture of these pumpkin seeds is to use dry cake mix as the seasoning. The cake mix is added after toasting the seeds in oil but before roasting them in the oven.


  • 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


  1. Preheat oven to 325ºF. Line a large baking sheet with parchment paper. Measure the dry cake mix into a medium-sized bowl.
  2. Put the pumpkin seeds in a colander and rinse with cold water. Pat them dry with paper towel.
  3. 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.
  4. 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 recipes. Please help me out and scroll down to the bottom of this post and tell me about your favorite pumpkin seeds recipe or favorite flavors.

9 responses to “Birthday Cake Flavored Roasted Pumpkin Seeds Recipe”

  1. […] Birthday Cake Flavored Pumpkin Seeds […]

  2. […] Number 12: Birthday Cake Flavored Pumpkin Seeds […]

  3. […] Birthday Cake Flavored Pumpkin Seeds recipe by Christine @ Cook the Story […]

  4. Sandra says:

    Just made ours with betty crockers cinnamon streusel…mixed the cake mix with the cinnamon packet to coat the seeds it was a hit!

    • Christine Pittman says:

      Sandra, I am soooo happy to hear that! What a great idea. Now I have to go to the grocery store and check out all the flavors available. You’ve opened my eyes to the possibilities!

  5. What a great idea! I’ll have to try these the next time I carve a pumpkin!

  6. […] Birthday Cake Flavored Pumpkin Seeds ( […]

  7. Susi says:

    We usually only make pumpkin seeds when we carve the pumpkin for Halloween. And my family loves the saltiness of the sea salt we use. But this might be worth a try for my sweet tooth!!! :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Fill your busy life with great food!

Sign up to get my quick recipes and useful tips by email and receive my air fryer ecookbook as a free thank you gift.