Last night for my Bridge Club I made a Haunted House Caramel Pumpkin Cake and I wanted to share pictures.
I used my NordicWare Christmas Cottage Bundt pan.
You can see how changing the icing and candy decorations it gave it a whole different look!
I used the recipe that is sweeping the internet where you just use a 15 oz can of pumpkin and cake mix (any flavor - I used Caramel by Duncan Hines), beat for 2 minutes and bake at 350 deg for 27 minutes. I had baked it before in a rectangular glass baking dish and was happy that it worked in the House Bundt pan also.
I used Wilton canned frosting in orange and black with the tips included, a candy corn, mellowcreme pumpkin candy mix and marshmallow ghosts to decorate. A photo from Williams-Sonoma for their Haunted Gingerbread kit inspired me.
I had forgotten how black icing can turn your tongue and teeth black, so I warned everyone before they ate! We all had a good laugh!
Here is the back of the house.
I hope you enjoyed my Haunted House as much as I enjoyed making it!