Haunted House Cake

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!

Linking with Designs by Gollum. Visit her blog for more great recipes!

"Gingerbread" House

Before we leave Christmas altogether, I wanted to share this "Gingerbread" House on Foodie Friday on Designs by Gollum. and Lady Katherine Tea Party for Tea Time Tuesday.



I got this cake pan from Williams Sonoma and it came with a gingerbread cake recipe, but our Christmas tradition is rum cake, so I just baked my rum cake recipe in the pan. The chimney actually goes all the way down, just like a regular Bundt pan! Here is another link to the Rum Cake recipe - shared many times by me!

It worked perfectly and then my daughter decorated it with icing and gum drops. Then she topped it all off with a dusting of powdered sugar.

Loved the pan - no sticking and all I did was spray with Baker's Joy.

So here is the Gingerbread House that is really a Rum House, but that just doesn't sound right!!!