Oxmoor House

Pumpkin Cake with Little Ghosts

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!

All You

  • Yield: 12
  • Prep time:30 Minutes
  • Bake:1 Hour


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 1,238
  • Fat: 64g
  • Saturated fat: 26g
  • Cholesterol: 96mg
  • Fiber: 9g
  • Protein: 13g
  • Carbohydrate: 133g
  • Sodium: 342mg

Go to full version of

Pumpkin Cake with Little Ghosts recipe