Halloween Bundt Cake
If you’re looking for a show-stopping treat this season, this Halloween Bundt Cake is exactly what you need. Moist pumpkin and warming spices make it full of autumn flavour, while a silky cream cheese glaze adds a rich, indulgent touch. Topped with playful edible sugar eyes, it’s spooky, festive, and fun – perfect for Halloween parties or as a special seasonal treat at home. Effortless to make but impressive to serve, this simple Halloween cake is sure to be a hit with kids and adults alike.
Why You’ll Love This Recipe
This isn’t your average pumpkin cake. The bundt shape makes it look instantly special, while the combination of pumpkin and warming spices gives it that cosy, autumnal feel. The cream cheese glaze is smooth, sweet, and slightly tangy, balancing the spice perfectly. Add a few sugar eyes, and you’ve got a cake that’s fun, festive, and totally Instagram-worthy without any scary baking techniques.
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Ingredients Breakdown
For the Cake
- Flour: Creates the structure while keeping the cake tender.
- Baking powder & baking soda: Give the bundt its rise and fluffy texture.
- Salt: Balances the sweetness and enhances the spices.
- Spices (cinnamon, ginger, nutmeg, cloves): Provide warmth, depth, and classic autumn flavours.
- Sugars: Light brown sugar adds moisture and richness; granulated sugar adds sweetness and lift.
- Oil: Keeps the cake moist and soft (you can swap for melted butter if you prefer).
- Eggs: Bind the ingredients and add structure.
- Pumpkin purée: Moistens the cake while adding subtle sweetness and that signature autumn flavour.
- Vanilla extract: Enhances all the other flavours and rounds out the spice.
For the Cream Cheese Glaze
- Cream cheese: Adds tangy richness that pairs beautifully with the pumpkin and spices.
- Butter: Makes the glaze creamy and spreadable.
- Icing sugar: Sweetens and thickens the glaze.
- Vanilla: Boosts flavour and aroma.
- Milk or cream: Optional, for adjusting consistency so the glaze drips perfectly.
- Sugar Eyes
FAQ
Q: Can I use canned pumpkin pie filling?
A: Stick to plain pumpkin purée. Pie filling is already sweetened and spiced, which can throw off the flavour and texture. I like to make my own homemade pumpkin purée – steam some pumpkin or squash for around 15 minutes, until soft, and then blend with a stick blender. Leave to cool, and then use. Tinned pumpkin purée is also fine.
Q: How do I prevent the cake from sticking to the bundt tin?
A: Grease the tin thoroughly, dust with flour or caster sugar, and make sure to get into all the grooves. Silicone bundt tins also work well.
Q: Can I make this ahead of time?
A: Yes! The cake keeps well at room temperature for 2-3 days, or in the fridge for up to a week. Frost just before serving for the best presentation.
Q: Can I skip the sugar eyes?
A: Absolutely! They’re purely decorative, though they add a fun Halloween touch.
Tips for Success
- Don’t overmix the batter; fold the dry ingredients in gently to keep the cake light.
- Check the cake at 55 minutes, but don’t remove it too early – use a skewer to test for doneness.
- Let the cake cool completely before glazing to prevent the frosting from melting and sliding off.
- Drizzle the cream cheese glaze thickly in the centre and let it naturally drip down the sides for a rustic, fun look.
- For extra spookiness, add more sugar eyes or candy decorations around the base.
- Change the colour of the frosting – use a vibrant green or orange for a bright Halloween vibe.
Halloween Bundt Cake
Equipment
- Piping Bag optional
- 2D Piping Nozzle optional
Ingredients
For the cake:
- 300 grams plain flour 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 200 grams light brown sugar 1 cup, packed
- 150 grams granulated sugar ¾ cup
- 240 mililitres vegetable oil (or melted butter) 1 cup
- 4 large eggs
- 425 grams pumpkin purée (not pumpkin pie filling) 1 ½ cups
- 1 teaspoon vanilla extract
For the cream cheese glaze:
- 115 grams full-fat cream cheese, softened 4 oz / ½ cup
- 60 grams unsalted butter, softened 4 tbsp / ¼ cup
- 250-300 grams icing sugar 2–2 ½ cups (powdered sugar), sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or double cream only if needed for consistency
- Sugar eyes
Instructions
- Prep the Tin – Preheat oven to 175°C (350°F). Grease a 26×9 cm bundt tin really well, making sure to get into all the grooves, then dust lightly with flour.
- Mix Dry Ingredients – In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Mix Wet Ingredients – In another bowl, beat together sugars, oil, eggs, pumpkin purée, and vanilla until smooth.
- Combine – Fold the dry ingredients into the wet until just combined. Don’t overmix.
- Bake – Pour batter into the prepared tin, smoothing the top. Bake for 55–65 minutes, until a skewer inserted into the centre comes out clean.
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Cool – Let the cake cool in the tin for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
- Make the glaze: In a medium bowl, beat together the cream cheese and butter until smooth and creamy.
- Add the vanilla and half of the icing sugar. Mix on low speed until combined, then add the rest of the sugar.
- Beat until thick, smooth, and fluffy. If it’s too thick to spread or drizzle, add a teaspoon of milk or cream at a time until it loosens just slightly.
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Spoon or drizzle over the cooled bundt cake, letting some drip down the sides but keeping most of it thick and luscious on top.
- Add the sugar eyes, placing them at random.
