Spooky Pumpkin Spice Spider Web Bundt Cake Recipe | Absolute Must-Try

Oh my gosh, do I have the perfect Halloween dessert for you! Picture this: a rich, warmly spiced pumpkin bundt cake that’s so moist it practically melts in your mouth, topped with a creepy-cool spider web design that’ll have your guests doing double takes. This Pumpkin Spice Spider Web Bundt Cake has become my go-to for Halloween parties ever since I accidentally created it last year (long story involving a piping bag mishap that turned out amazing!). The pumpkin gives it that perfect autumn flavor, while the bundt shape makes it look fancy with zero effort. And that spider web? So simple but such a showstopper!

Why You’ll Love This Pumpkin Spice Spider Web Bundt Cake

Listen, this cake is basically Halloween magic in dessert form. Here’s why you’re going to adore it:

• Festive AF: That spider web design? Instant Halloween vibes with barely any effort. Your party guests will think you spent hours on it (our little secret—it takes minutes!).
• Moist like nobody’s business: The pumpkin puree keeps this bundt cake incredibly tender—no dry cake disasters here.
• Easy decorating win: No fancy skills needed. If you can drizzle glaze and make a few lines, you can nail the spider web.
• Crowd-pleaser: Pumpkin spice lovers go wild for it, and even pumpkin skeptics can’t resist that moist crumb and warm spice blend.

Trust me, this cake disappears faster than candy on Halloween night!

Ingredients for Pumpkin Spice Spider Web Bundt Cake

Okay, let’s gather our baking squad! Here’s exactly what you’ll need for this spooky-delicious cake:

• 2 cups all-purpose flour (spooned and leveled – don’t pack it!)
• 1 1/2 cups granulated sugar (the regular white kind works perfectly)
• 1 tsp baking soda (make sure it’s fresh – mine lives in the fridge)
• 1/2 tsp baking powder (the little lift your cake needs)
• 1 tsp salt (just trust me – it balances the sweetness)
• 2 tsp pumpkin pie spice (or make your own blend if you’re fancy)
• 1/2 cup vegetable oil (I use canola, but any neutral oil works)
• 2 large eggs (room temperature – take them out first thing!)
• 1 cup canned pumpkin puree (NOT pie filling – just plain pumpkin)
• 1/2 cup water (tap is fine, but I sometimes use cooled coffee for depth)
• 1 tsp vanilla extract (the good stuff makes a difference)
• 1 cup powdered sugar (sifted – no lumps in our glaze!)
• 2-3 tbsp milk (whole milk gives the richest glaze)
• Black food coloring (gel works best for vibrant color)

See? Nothing too crazy – just pantry staples that come together in the most magical way!

Equipment You’ll Need

Before we dive in, let’s grab our trusty tools—nothing fancy, just the basics:

• 10-cup Bundt pan (that gorgeous design makes the cake look professional with zero effort)
• Two mixing bowls (one for dry, one for wet—no cross-contamination!)
• Whisk (or a fork if you’re feeling lazy—I won’t judge)
• Piping bag or zip-top bag (for that spider web magic—snip the tiniest corner!)
• Rubber spatula (to scrape every last bit of batter—waste not, want not)

That’s it! Now let’s make some Halloween magic happen.

How to Make Pumpkin Spice Spider Web Bundt Cake

Alright, let’s get baking! This pumpkin spice bundt cake comes together so easily, and that spider web decoration? Way simpler than it looks. Follow these steps, and you’ll have a showstopper dessert ready for your Halloween party!

Step 1: Prepare the Batter

First things first – preheat that oven to 350°F and grease your bundt pan really well (I use butter and flour, but baking spray works too). Now, grab two bowls – one for dry ingredients, one for wet. In the dry bowl, whisk together flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice. In the wet bowl, whisk oil, eggs, pumpkin puree, water, and vanilla until smooth. Here’s the key: gently fold the wet into the dry ingredients until just combined. No overmixing! A few lumps are totally fine – they’ll disappear in the oven.

Step 2: Bake the Cake

Pour that gorgeous orange batter into your prepared pan (it should fill about 3/4 of the way). Pop it in the oven and set your timer for 45 minutes. Around the 40-minute mark, do the toothpick test – stick it near the center, and if it comes out with just a few moist crumbs (not wet batter), you’re golden! Let the cake cool in the pan for exactly 10 minutes – any longer and it might stick, any shorter and it could break. Then flip it onto a wire rack to cool completely.

Step 3: Create the Spider Web Glaze

Now for the fun part! Mix powdered sugar with 2 tablespoons milk until smooth – you want it thick but pourable. Reserve about 1/4 cup of this white glaze. To the rest, add black food coloring (gel works best) until you get a deep, spooky black. Transfer the black glaze to a piping bag (or zip-top bag with the tiniest corner snipped off). Drizzle the white glaze over the cooled cake, then pipe concentric circles with the black glaze. Use a toothpick to drag lines from center to edge to create the web effect. Boom – instant Halloween magic!

Tips for the Perfect Pumpkin Spice Spider Web Bundt Cake

Okay, let me share my hard-earned tricks for pumpkin bundt cake success! First – grease every nook of that pan like you’re painting the Sistine Chapel. Miss one spot, and your beautiful cake will stick (ask me how I know). Second, patience with cooling – let it sit in the pan exactly 10 minutes, no more, no less. Too soon and it crumbles; too long and it glues itself in there.

For the glaze, thickness matters – you want it to slowly drip down the sides, not run like a waterfall. Add milk teaspoon by teaspoon until it ribbons off your spoon. And here’s my secret: chill the cake for 15 minutes before glazing – it helps the web design hold its shape beautifully!

Ingredient Substitutions & Notes

Listen, I know we don’t always have everything on hand – here’s how to adapt this pumpkin spice cake without losing that magic texture! First, oil can swap for applesauce (same amount), but your cake will be denser (still delicious though!). Out of eggs? 1/4 cup yogurt per egg works in a pinch. For dairy-free, almond milk substitutes perfectly in the glaze.

Important note: DO NOT use pumpkin pie filling – it’s already sweetened and spiced differently. And if your black glaze isn’t dark enough? Add a pinch of cocoa powder with the food coloring – deepens the color beautifully!

Serving and Storing Pumpkin Spice Spider Web Bundt Cake

Here’s the best part – this gorgeous cake actually gets more delicious as it sits! Just cover it with a cake dome or store slices in an airtight container at room temp for up to 3 days (if it lasts that long). Want to serve it warm? Pop a slice in the microwave for 10 seconds – just enough to make the spices sing. For extra Halloween magic, serve with a dollop of whipped cream and a candy spider on top – the kids go nuts for it!

Pumpkin Spice Spider Web Bundt Cake Nutritional Information

Okay, let’s be real – we’re not eating this cake for its health benefits! But since you asked, here’s the nutritional breakdown per slice (based on 10 servings). Remember, these are estimates – your exact amounts might vary slightly depending on ingredients and how thick you slice that spider web beauty!

• Calories: 320
• Sugar: 28g
• Sodium: 280mg
• Fat: 12g (2g saturated)
• Carbs: 52g
• Fiber: 1g
• Protein: 4g

Now go enjoy your slice guilt-free – it’s Halloween, after all!

FAQs About Pumpkin Spice Spider Web Bundt Cake

I get asked these questions ALL the time when I bring this spooky cake to parties – let me save you some trouble with my tested answers!

Can I use fresh pumpkin instead of canned?
Oh honey, I’ve tried! While you can roast and puree fresh pumpkin, canned gives more consistent moisture and flavor. If you do use fresh, make sure to drain it really well in cheesecloth – nobody wants a soggy bundt cake!

Help! My glaze is too runny – how to fix it?
Been there! Just add powdered sugar a tablespoon at a time until it thickens. If it’s already on the cake? Pop the whole thing in the fridge for 10 minutes – the glaze will set up nicely.

Can I make this pumpkin spice cake ahead?
Absolutely! Bake it 1-2 days before and store at room temp (wrapped tight). Wait to glaze until the day of – that spider web looks freshest when it’s freshly piped. The flavors actually get better as it sits!

Why did my cake stick to the pan?
Probably didn’t grease thoroughly enough (it happens to us all!). Next time, use that baking spray with flour in it, and really get into all those bundt crevices. A little extra effort saves heartbreak later!

Share Your Pumpkin Spice Spider Web Bundt Cake

I’d absolutely LOVE to see your spooky creations! Snap a pic of your masterpiece and tag me on Instagram – nothing makes me happier than seeing your spider web cakes! Bonus points if you added creepy crawly decorations. Happy baking, witches!

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