Pumpkin Cake with Little Ghosts

Pumpkin Cake with Little Ghosts Recipe
Oxmoor House

Don't let this creepy cake fool you, it's infused with hauntingly-good spices, rich pumpkin flavor, and a decadent chocolate drizzle. Even the little ghosts are edible!



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2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground ginger
4 large eggs
1 (15-oz.) can pumpkin puree
1 cup vegetable oil
1 cup wheat-bran cereal
1 cup semisweet chocolate chips
1 cup coarsely chopped pecans


Prep: 30 Minutes
Bake: 1 Hours

1. Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan. Combine first 9 ingredients. In a separate bowl, beat eggs with an electric mixer at medium speed until foamy. Add pumpkin, oil and cereal, beating until combined. Add in dry ingredients, beating until moistened.

2. Stir in chocolate chips and pecans. Pour batter into prepared pan. Bake cake for 1 hour or until a toothpick stuck into center of cake comes out clean. Let cool in pan on a wire rack for 15 minutes.

3. Drizzle Simple Chocolate Gananche over top of cake. Arrange Little Ghosts around center of cake.

Created date

August 2013

Nutritional Information

Calories 1,238
Fat 64 g
Satfat 26 g
Cholesterol 96 mg
Fiber 9 g
Protein 13 g
Carbohydrate 133 g
Sodium 342 mg