Product Used In This Recipe
Spiced Rum Haunted House Cake
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PREP: 10 MINUTES
COOK: 1 HOUR
SERVINGS: 10 - 12 SERVINGS
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Here is a must-try homemade Rum Cake made in our spooky Haunted Manor Bundt Pan! It’s moist and rum soaked interior with a slight crisp outer edge will make your guests coming back for more. Serve this haunted masterpiece at your next Halloween themed party.
Posted by Theresa
This recipe did not completely fill the pan. So disappointing.
Posted by Jennifer
I used this recipe in the Nordic Ware gingerbread house pan. We aren’t big gingerbread fans at our house but I love the classic look! I followed the recipe as it’s and it tastes wonderful. I did have to bake it a little longer but that’s probably because I used a different pan. Saving this recipe for next Christmas! I have a feeling this is the start of a new tradition! I’m so glad I took a chance with this recipe!
Posted by V
UPDATE: I got a much better texture and rise with only 1 3/4 Cups water. I was very happy with the result and will bake it this way in the future.
Posted by V
I baked this cake about a month ago and it tastes great. It was very popular at the party I took it to. However I think there is an error in the recipe. 2 1/4 Cups water is too much. It made the batter too loose and it did not rise well. It also had a very wet texture even with extra baking time. Again it tastes great (so people still ate it). I am trying it again right now with less water to see if I get a better texture.
Posted by Ellen
Unfortunately, this recipe does not make enough batter to fill the pan, so the pumpkins surrounding the haunted house aren’t there. Perhaps KAF could adjust the volume. Otherwise, the flavor is good, and the cake is moist.
Posted by Kristina
This turned out perfect in my haunted manor pan. Delicious, made the whe house smell amazing.