You can use your favorite bundt cake recipe to bake a haunted castle cake or convert a boxed mix to a bundt cake. To make a bundt cake from a boxed mix, use any cake mix except pound cake or angel food. To your box mix, add 1 small package instant pudding (not cook ‘n serve), 4 large eggs, 1/2 cup water, 1/2 cup vegetable oil and 1 cup sour cream. (I used a spice cake mix and butterscotch pudding.)
Follow the directions on the box for mixing, and bake approximately 30 – 35 minutes in your prepared bundt pan. When your cake tests done, transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Then tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto the rack, lift it off and let the cake continue to cool on the rack.
Once your cake is cooled, the spooky fun and death by candy begins. . .
Visit your favorite haunts to gather your supplies to make your haunted cake as festive or frightening as you dare. . .
I trimmed the bottom of the cake to make it level and used the trimmings to elevate the front of the cake, then covered it with chocolate cookie crumbs, aka graveyard dirt. A few cracks in your cake will make it appear decrepit which you can leave or disguise with your candy or frosting.
Angled cuts on pieces of licorice make spooky Gothic windows. Attach them with frosting and/ or add a toothpick, cut in half to keep them in place (toothpicks, aka wooden stakes can be deadly so be careful and remove toothpicks before serving).
Candy twists pops decorate the turrets and Wilton candy bones provide a door knob. A RIP cupcake pick marks where the bones are not buried. Heed or disregard the warning to Eat at Your Own Risk. . .
An orange rock candy walkway is secured in place with a little frosting and licorice pieces frame the doorway.
Candy corn borders the crenellation of the parapet and chocolate foil-wrapped ghosts and skeletons stand as spooky sentries, surrounding the castle wall.