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halloween bundt cake
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Halloween Bundt Cake Recipe

This festive halloween bundt cake looks like a big pumpkin, but is actually a moist, tasty carrot cake topped with spider web legs made from cream cheese frosting and lots of seasonal Halloween treats both inside and out.
Course Dessert
Cuisine American
Cook Time 50 minutes
Servings 4 people
Calories 5646kcal

Equipment

  • bundt pan
  • piping bag

Ingredients

Carrot Cake

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ¾ cup canola oil
  • ½ tsp salt
  • 4 eggs
  • cups light brown sugar
  • ½ cup granulated sugar
  • 1 rind of an orange
  • 4 oz. applesauce
  • 1 tsp vanilla extract
  • 1 Tbsp dark rum
  • 3 cups grated carrots

Cream Cheese Frosting

  • 1 8 oz. packages cream cheese room temperature
  • ½ cup unsalted butter at room temperature
  • 1-2 tbsp heavy cream
  • 1 - 1½ cups confectioners sugar
  • 1 tsp vanilla extract

Instructions

For the Carrot Cake

  • Preheat oven to 350°F.
  • Grease the bundt cake pan with some additional canola oil or Pam cooking spray.
  • In a bowl, whisk together the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt). Set aside.
    halloween bundt cake
  • In a mixer, beat oil, eggs, sugars, applesauce, rum, and vanilla. Add in the carrots, making sure to incorporate into the other ingredients. Add in the grated rind of 1 orange.
    halloween bundt cake
  • Slowly spoon the dry ingredients into the batter until fully combined. Pour batter evenly into the prepared bundt cake tin.
    halloween bundt cake
  • Bake at 350°F for 45-50 minutes or until a long stick or butter knife comes out clean from the center of the cake. Remove from the oven and allow to cool for 10-15 minutes inverted upside down on a wire rack.
  • Once cake has cooled for 10 more minutes on wire rack, you can gently lift the bundt pan tin off of the cake. Allow to cool completely before decorating.
    halloween bundt cake

For the Cream Cheese Frosting

  • In either a stand mixer or hand held mixer, beat the cream cheese and cubed softened butter until smooth. Add in a tablespoon of the heavy cream, vanilla, and beat until incorporated.
    halloween bundt cake
  • Slowly add in the confectioners sugar and keep beating until the frosting thickens to the desired consistency. You can add in more of the cream or additional sugar to adjust the thickness.
    halloween bundt cake
  • To Decorate
  • To create spider legs around the grooves of the bundt cake, spoon the cream cheese frosting into a disposable piping bag and snip the tip to a ½ inch diameter or however big you wish the legs to be.
  • Pipe down each 4th groove or evenly around the entire bundt cake. You can pipe a little extra frosting at the base of each leg. I added candy corn “claws.”
    halloween bundt cake
  • Have fun with any variety of Halloween candy you can. This cake has some candy corn pumpkins on top, with some additional piping, and a variety of candy in the central hole of the bundt, which offers a nice candy surprise when the cake is cut. You can add two pieces of candy for eyes if you want your spider to have a personality!
    halloween bundt cake

Notes

If making a full spider web, you can refer to our guide of drawing a spider web.

Nutrition

Calories: 5646kcal | Carbohydrates: 939g | Protein: 49g | Fat: 194g | Saturated Fat: 22g | Polyunsaturated Fat: 52g | Monounsaturated Fat: 115g | Trans Fat: 1g | Cholesterol: 675mg | Sodium: 2630mg | Potassium: 1948mg | Fiber: 10g | Sugar: 727g | Vitamin A: 1217IU | Vitamin C: 2mg | Calcium: 809mg | Iron: 19mg