I love Bundt cake pans and last year my sister-in-law (Nancey) gifted me this spooky pan which I haven’t used until now. It has the shape of a haunted house/manor which is perfect to celebrate Halloween.

The cake flavor is pumpkin spice and has a different texture than my pumpkin bread because it has less moisture. The flavor of this cake is on point, you can taste pumpkin and spices but won’t be too much, even people who does not like pumpkin treats will love this.

You can decorate it in any way you like so use your imagination.

In case you don’t want to get this special haunted house cake pan, you can use any other cake pan you might have at home.

Let’s start with the recipe and if you would like to see how I made this cake, visit me on Instagram @pastry_tales

Yield one Bundt cake pan

If you would like to use the same “Haunted Manor” cake pan, you can visit Nordic Ware website. Here is the direct link to see this spooky pan.

Ingredients

For the cake

2 and 1/2 cups all-purpose flour

1 and 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

3 large eggs at room temperature

1 and 1/2 cups white granulated sugar

1 can 15 oz. pumpkin puree (not pumpkin pie filling)

2 teaspoons vanilla extract

1 cup vegetable oil

For decoration

Marshmallows or marshmallow fluff

pumpkin candies and any other spooky decorations you want.

Directions

For the cake

1.- Preheat oven to 350 F.

2.- Prepare your Bundt cake pan.

When you make a Bundt, you want to make sure that it releases from the pan fast and easy without leaving any chunks of cake sticked to the pan. This is why you ALWAYS have to butter and flour your pan sides and bottom. Use a kitchen brush and using softened butter, grease every corner of the pan, do not miss any spot. Finally, dust your pan with some flour but get rid of any excess. Set aside.

3.- In a bowl sift all your dry ingredients: flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.

4.- In another bowl whisk your eggs for about 2 minutes, then add sugar and whisk for another 2 minutes. Add in oil, mix. Add pumpkin puree and vanilla, mix until smooth.

5.- Add wet ingredients into dry ingredients and using a spatula mix until you don’t see any leftover flour. Do not overmix, it is normal to see small chunks of batter.

6.- Pour your cake batter into your prepared pan. Bake for about 60 minutes or until a toothpick inserted comes out clean.

7.- Take the pan out of the oven and place it on a rack to cool JUST FOR 30 MINUTES because we will be inverting it over the cake platter while it is still hot. This is a trick for Bundt cake pans, otherwise it can stick to the pan.

8.- After 30 minutes, turn it over a cake platter and let it cool completely.

For the white “spiderweb” look

Melt the marshmallows in the microwave for about 30 seconds or until they puff and lose their shape. Stir well until deflated. Let the marshmallow cool slightly. Dip fingers into the marshmallow mixture and stretch until thin and web-like.

Decorate with chocolate chips, pumpkin candies, spiders, etc.

Enjoy!