Brownie Pumpkin Patch Cake is the perfect fall dessert that looks absolutely adorable and tastes even better. This recipe starts with a simple boxed brownie mix but gets upgraded with extra fudginess, then topped with rich chocolate ganache and the cutest strawberry “pumpkins” you’ve ever seen.
What I love most about this recipe is how it gives you all the wow factor of an elaborate dessert with ingredients you probably already have on hand. The kids will have so much fun helping you dip the strawberries, and it’s perfect for Halloween parties, fall bake sales, or just because you want something festive on a random Tuesday.
Ingredients & Equipment
You’ll need these ingredients to make this delicious cake:
- Brownie mix (about 18 oz box)
- Eggs, oil, and water (as called for on brownie box)
- Extra large egg (optional for fudginess)
- Dark chocolate
- Heavy cream
- Unsalted butter
- Fresh strawberries
- Orange candy melts
- Fresh mint or basil sprigs
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- 9×13-inch baking pan
- Parchment paper
- Wire cooling rack
- Small saucepan
- Heatproof bowl
- Double boiler or microwave-safe bowl
- Tray for setting strawberries
Step By Step Directions
This recipe makes 16 servings. It takes 20 minutes of prep time and 30 minutes of cook time.
Step 1. Preheat your oven to the temperature on your brownie box (usually 350°F). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease the parchment.
Step 2. Prepare the brownie batter exactly as the box instructions say. For extra fudginess, stir in one additional egg and 2 ounces of melted dark chocolate until everything is well combined.
Step 3. Pour the batter into your prepared pan and spread it evenly. Bake according to the box directions (usually 25-30 minutes) until a toothpick comes out with just a few moist crumbs.
Step 4. Let the brownies cool completely in the pan on a wire rack.
Step 5. Wash and dry your strawberries.
Melt the orange candy melts according to package directions, then dip each strawberry by holding the stem.
Place on parchment paper to set.
Step 6. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Don’t let it boil.
Step 7. Place the chopped chocolate in a heatproof/microwave safe bowl, then pour the hot cream over it. Let it sit for 2 minutes, then stir until smooth and glossy. Stir in the butter until melted.
Step 8. Spread the ganache evenly on top of the brownie cake.
Step 9. Arrange your orange strawberry “pumpkins” evenly spaced on top of the cake. Add mint leaves for cute little vines if you want.
Variations
- To make this recipe even easier you can just use chocolate frosting on top of the brownie cake.
- Skip the strawberry dipping and use store-bought candy pumpkins for an even easier option
- Use white candy melts and food coloring to make different colored “pumpkins”
- Try mini chocolate chips mixed into the brownie batter for extra chocolate chunks
- Make ghost strawberries with white candy melts and mini chocolate chip “eyes”
- Add a tablespoon of pumpkin spice to the brownie mix for actual pumpkin flavor
- Use yellow candy melts to make corn “kernels” for a harvest theme
- Top with chopped toasted pecans before the ganache sets for added crunch
Leftovers & Storage
Store your finished cake in an airtight container at room temperature for up to 3 days. The ganache actually gets even more delicious the next day as the flavors meld together. If you need to stack pieces, put parchment paper between layers so the strawberries don’t get squished.
Tips & Tricks
- Make sure your strawberries are completely dry before dipping or the candy won’t stick properly
- Don’t overbake the brownies – they’ll continue cooking a bit as they cool
- Let the ganache cool for about 10 minutes before spreading so it doesn’t slide off
- If your candy melts get too thick, add a tiny bit of coconut oil to thin them out
- Make the strawberry pumpkins a day ahead – they’ll keep perfectly at room temperature
- Use parchment paper overhang as handles to lift the whole cake out easily
- Save a few extra strawberries in case any crack during dipping
Recipe FAQs
Can I make this ahead of time? Yes! You can bake the brownies and make the ganache up to 2 days ahead. Store the brownies covered at room temperature and keep the ganache in the fridge. Just let the ganache come to room temperature before spreading.
What if I can’t find orange candy melts? You can use white candy melts and add orange food coloring, or even use orange chocolate chips melted down. The color might not be as vibrant, but it’ll still look cute.
Can I use homemade brownies instead of a mix? Absolutely! Just use your favorite brownie recipe and bake it in a 9×13-inch pan. The rest of the recipe stays exactly the same.
How long do the dipped strawberries last? The strawberries are best within 24 hours of dipping. After that, they might start to get a little soft, but they’ll still taste good.
Can I freeze this cake? The brownies freeze great on their own, but I wouldn’t freeze the finished cake with the strawberries. The berries get mushy when thawed.
What’s the best way to cut clean squares? Use a sharp knife wiped clean between cuts, or run the knife under warm water and dry it between cuts for the cleanest slices.
More Easy Halloween Recipes
- Oreo Bat Truffles
- Ghost Rice Krispies Treats
- Mini Pumpkin Spice Bundt Cakes
- Halloween Bark
- Nutter Butter Mummies
- No Bake Halloween Mini Cheesecake
- Halloween Oreos
- Halloween Pinwheel Cookies
- Air Fryer Mummy Pigs in a Blanket
- No Bake Cookie Dough Pumpkins
- Frankenstein Cakes
- Easy Mummy Cake Pops
- Halloween Worms in Dirt
- Pumpkin Fluff Dip
- Witches Hat Cookies
Ingredients
- 1 18 oz box brownie mix
- Ingredients called for on brownie box usually eggs, oil, water
- 1 extra large egg optional for fudginess
- 2 ounces dark chocolate chopped and melted (optional)
- 1 cup heavy cream
- 8 ounces dark chocolate chopped
- 2 tablespoons unsalted butter
- 12-15 fresh strawberries
- 1 cup orange candy melts
- Fresh mint or basil sprigs optional
Instructions
- Preheat oven to temperature on brownie box and line 9x13-inch pan with parchment paper.
- Prepare brownie batter according to box, adding extra egg and melted chocolate for fudginess.
- Pour into pan and bake according to box directions until toothpick has moist crumbs.
- Allow brownie cake to cool completely.
- Wash and dry your strawberries. Melt the orange candy melts according to package directions, then dip each strawberry by holding the stem. Place on parchment paper to set.
- Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Don't let it boil.
- Put the chopped chocolate in a heatproof/microwave safe bowl, then pour the hot cream over it. Let it sit for 2 minutes, then stir until smooth and glossy.
- Stir in the butter until melted.
- Spread the ganache evenly on top of the brownie cake.
- Arrange the orange strawberry "pumpkins" evenly spaced on top of the cake. Add mint leaves for cute little vines if you want.
Notes
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