Felonious Floats and Pumpkin Cakes: Explore These Mouthwatering Recipes From ‘The Unofficial Universal Theme Parks Cookbook’

Universal goes above and beyond to immerse visitors in the worlds of beloved pop culture franchises, and food plays a pivotal role in bringing that vision to life.

In the Unofficial Universal Theme Parks Cookbook, set for release by Adams Media on Tuesday, October 25, Ashley Craft recreates over 75 iconic dishes and beverages from Universal’s four U.S. parks: Universal Studios Hollywood (near Los Angeles), and Universal Studios Florida, Islands of Adventure, and Volcano Bay (all located in Orlando).

This isn’t Craft’s first attempt at bringing theme park magic to home kitchens: Her previous works include The Unofficial Disney Parks Cookbook, along with dedicated guides for Disney drinks and EPCOT recipes.

Unsurprisingly, Craft is a huge fan of theme parks. “I hold annual passes for both Universal Orlando Resort and Universal Studios Hollywood, so I’ve visited quite frequently!” she shares with Mytour. Except for a few seasonal offerings unavailable during her trips, Craft has personally sampled every dish featured in her latest cookbook. 

She does have her favorites—particularly the Pulled Pork Grilled Cheese With Banana BBQ Sauce from Universal Studios Hollywood’s Minion Cafe. “It’s simple to prepare and takes the classic grilled cheese to a whole new level,” she explains.

The Minion Cafe perfectly showcases Universal’s culinary talent: crafting irresistible menus for franchises not typically associated with food innovation. (Despicable Me’s iconic yellow characters adore bananas, which is why banana extract features in the BBQ sauce.) For Jurassic Park dining spots, chefs took cues from Central and South American cuisine—reflecting the films’ setting near Costa Rica. Craft’s cookbook includes recipes like Papas Rellenas (stuffed potatoes) from Islands of Adventure’s Natural Selections and the vegan Slow-Roasted Mojo Jackfruit from Universal Studios Hollywood’s Jurassic Cafe.

On the flip side of the IP spectrum are Harry Potter and Dr. Seuss, whose culinary creations are deeply ingrained in pop culture. Even the pickiest eaters might find themselves swayed by Craft’s versions of Who Hash or Green Eggs and Ham Tots, both served at Islands of Adventure’s Green Eggs and Ham Cafe. Meanwhile, Harry Potter’s Pumpkin Juice, available at the Hog’s Head in Islands of Adventure, is surprisingly simple to make. Craft suggests beginners start with the drink recipes, as they’re quick and straightforward. 

“For those with more kitchen experience, I’d recommend tackling the candies from the Skiving Snackbox: Fainting Fancies, Nosebleed Nougat, Fever Fudge, and Puking Pastilles. While not overly difficult, a candy thermometer will be your best friend!” she advises. Though the fictional treats were designed by Fred and George Weasley to help students skip class, the real-life versions are harmless—unless you overindulge, of course.

You can now pre-order The Unofficial Universal Theme Parks Cookbook from Amazon ($22) and test your skills with two standout recipes: Harry Potter’s Pumpkin Cakes, a fluffy, frosted delight ideal for autumn, and the Minions’ Felonious Floats, a delightful mix of banana soft-serve and blue raspberry slushy.

Excerpted from The Unofficial Universal Theme Parks Cookbook by Ashley Craft. right © 2022 by Ashley Craft. Photographs by Harper Point Photography. Used by permission of the publisher. All rights reserved.

Pumpkin Cakes

Honeydukes, Islands of Adventure

For Cakes

1 cup light brown sugar, 1/3 cup vegetable oil, 1/3 cup softened salted butter, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup whole milk, 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves

For Frosting

2 cups confectioners' sugar, 3 tablespoons water, 2 tablespoons meringue powder, 2 drops yellow gel food coloring, 2 drops red gel food coloring

For Assembly

4 strands black licorice

Yields 20 Cakes

1. For the Cakes: Preheat your oven to 350°F. Grease two twenty-cup Bundtlette pans with nonstick spray and set them aside.
2. In a stand mixer with a paddle attachment, blend brown sugar, oil, butter, eggs, vanilla, and milk for about 2 minutes until smooth. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves, then mix for 1 minute until fully combined.
3. Transfer the batter into a piping bag or a plastic bag with a corner cut off. Pipe the batter into the prepared pans, filling each cavity nearly to the top.
4. Bake for 8–10 minutes, or until a toothpick inserted into the cakes comes out clean. Let the cakes rest in the pans for 10 minutes, then transfer them to a wire rack to cool completely, about 45 minutes.
5. For the Frosting: Mix all frosting ingredients in a medium bowl. Adjust the food coloring to achieve a pumpkin orange hue.
6. To Assemble: Place one Cake upside down on a wire rack. Spread a small amount of Frosting on the flat side and stack a second Cake on top. Drizzle or spread Frosting over the assembled cake. Cut licorice into 1-inch pieces and insert one into the top of the frosted cake. Repeat with the remaining ingredients.
7. Let the Frosting set completely, about 45 minutes, before serving.

Felonious Floats

Minion Cafe, Universal Studios Hollywood

For Banana Soft Serve

2 cups whole milk, 1/2 cup granulated sugar, 1/2 cup heavy whipping cream, 1/2 teaspoon banana extract, 1/4 teaspoon salt, 4 drops yellow gel food coloring

For Blue Raspberry Kool-Aid Syrup

1 (0.16-ounce) packet blue raspberry Kool-Aid drink mix, 1 cup granulated sugar, 1 cup water

For Blue Raspberry Slushy

2 ounces club soda, 3 cups crushed ice

For Assembly

2 cups canned whipped cream, 4 teaspoons blue sugar sprinkles, 4 tablespoons banana candies

Serves 4

1. For Banana Soft Serve: Blend all ingredients in a blender until smooth. Transfer to an ice cream machine and churn according to the manufacturer’s instructions for about 15 minutes, or until creamy. Scoop into a freezer-safe container, cover, and freeze for up to 4 days.
2. For Blue Raspberry Kool-Aid Syrup: Mix all ingredients in a small saucepan and bring to a boil over medium-high heat. Once boiling, remove from heat and let cool to room temperature, about 1 hour. Transfer to a sealable container and refrigerate for at least 1 hour, or up to 4 weeks.
3. For Blue Raspberry Slushy: In a blender, combine 8 ounces of Blue Raspberry Kool-Aid Syrup, club soda, and crushed ice. Blend until smooth.
4. To Assemble: Divide half of the Blue Raspberry Slushy into four 18-ounce glasses. Add a scoop of Banana Soft Serve to each, then layer with the remaining slushy. Top each glass with 1/2 cup whipped cream, 1 teaspoon blue sugar sprinkles, and 1 tablespoon banana candies. Serve immediately.