Haunted Halloween Pumpkin Fortress Cake

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Make this cake in a Fortress Bundt Pan with red coloring for a really spooky Halloween cake
Haunted Fortress Cake
Haunted Halloween Pumpkin Fortress Cake

This Halloween Pumpkin Fortress Cake is stuffed with cream cheese and has red food coloring.  With decorations, it’s meant to be a “scary” treat for the season. Wafting with pumpkin spice, the cake has an espresso glaze to remind you of a good coffee house cake. Surprisingly, it’s a pretty simple cake to make.

Some of you may remember the Gingerbread Fortress Cake from Christmas.  That cake inspired me to make this one. I got some hints from the King Arthur Flour Pumpkin Bundt cake and made a few moderations to come up with this. I like cream cheese frosting with pumpkin bread, but you can’t frost a fortress, so putting the cream cheese inside was the idea.

Notes About This Cake

Please understand that pumpkin puree and pumpkin pie mix are NOT the same things.  The pumpkin pie mix that comes in a can contains other things that this cake does not need.  You will find that pumpkin puree is good for a lot of uses, including the Chocolate Chip Pumpkin Cookies.  You can find it usually in the baking section of your supermarket.

Cakes usually call for vanilla extract.  But since there is coffee in this case, I thought almond extract would be better. Please only use pure almond extract and not some kind of flavoring.  If you have nut allergies, by all means, please use a good pure vanilla extract instead.

You can use a regular Bundt pan if you don’t have a fortress Bundt pan.

I decorated mine with black licorice, candy corn, red hot cinnamon candies, and little candy ghosts. I used a little frosting for glue. Maybe I’ll make spun sugar spider webs next year, but that’s a project for another day.

I hope you make and enjoy this wonderful Haunted Halloween Pumpkin Fortress cake soon.  Have a wonderful Halloween!

Let’s Make Cake!

Pumpkin Castle

Haunted Fortress Cake

Make this cake in a Fortress Bundt Pan with red coloring for a really spooky Halloween cake
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling and Decorating: 30 minutes
Total Time: 1 hour 50 minutes
Servings (slide to adjust): 12
Course: Dessert
Cuisine: American South
Difficulty: Moderate
Newsletter: 2023-09-30
Allergen: Gluten
Calories per serving: 451kcal

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For the Filling:

  • 8 oz package cream cheese, brick-style softened to room temperature
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure almond extract

Moist Ingredients for the Cake:

  • 1 can pumpkin puree, (15 ounces)
  • 4 large egg, at room temperature
  • ¾ cup vegetable oil
  • 1 cup brown sugar, packed
  • ¾ cup granulated sugar
  • 1 teaspoon almond extract
  • ½ teaspoon red gel color
  • 1 teaspoon Espresso Powder

Dry ingredients for the Cake:

  • 2 cups flour, all-purpose
  • 2 teaspoons baking powder
  • ½ teaspoons baking soda
  • 1 ½ teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt

For the Glaze:

  • cup strong brewed coffee
  • cup granulated sugar
  • 1 ½ tablespoons Southern Comfort, optional
If you purchase ingredients through affiliate links noted *, I get a small commission for The Good Plate’s pantry. These and other links are there for your convenience.
Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.


Make the filling:

  • 8 oz package cream cheese, 1/4 cup granulated sugar, 1 large egg, 1 teaspoon pure almond extract
    Combine the sugar and cream cheese in a stand mixer and mix it until it is nice and smooth. Add the extract and egg and mix slowly until thoroughly combined. Pour into a small bowl and set aside. Clean out your mixing bowl and paddle.

Make the Cake:

  • Preheat the oven to 350 °F
  • 1 can pumpkin puree, 4 large egg, 3/4 cup vegetable oil, 1 cup brown sugar, 1 teaspoon almond extract, 1/2 teaspoon red gel color
    Mix the moist ingredients together in the bowl of your stand mixer. Combine them until they are all nicely mixed together and look something like this:
  • 3/4 cup granulated sugar, 1 teaspoon Espresso Powder, 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoons baking soda, 1 1/2 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon salt
    Sift the dry ingredients into a separate bowl and add them right to the wet ingredients. Stir gently until the ingredients are fully combined.
  • Thoroughly spray your pan with Bakers’ Joy being sure to get ALL the nooks and crannies.
    Haunted Halloween Pumpkin Fortress Cake
  • Put about half of the pumpkin batter into the greased pan. Level it out with an offset spatula.
  • Carefully pour in the cream cheese mixture and spread it out as well.
  • Finally, carefully put the rest of the pumpkin batter on top and smooth it out so no cream cheese filling is showing.
  • Bake it for one hour. While that is happening, you can make the glaze.

Make the Glaze:

  • 1/3 cup strong brewed coffee, 1/3 cup granulated sugar, 1 1/2 tablespoons Southern Comfort
    Combine all the ingredients in a small pot and cook until it comes to a boil. Take it off the heat. Set it aside until the cake is ready.

Assemble the Cake:

  • Remove the cake from the oven and insert a long skewer, toothpick, or paring knife into the tallest part of the Bundt cake to test if it’s done. When the tester comes out clean, place the Bundt pan on a cooling rack to rest for 15 minutes.
  • Line a cake rack with parchment paper and foil. Put the rack on a half sheet pan to catch drips. Remove the cake from the pan and put it on top of the foil parchment paper. You want to do this so you can easily transport the cake to a nice cake plate, but first, you’re going to be painting it with the glaze and you want to make sure the glaze drips onto a tray, not your cake plate.
  • Paint the cake with the glaze until all the glaze is used up. Let it sit for a bit then carefully move it to a cake plate and decorate it as desired.
  • Happy Halloween!


I did not include decorating extras in the nutrition calculation. You may use whatever you want to decorate or just leave it plain.


Calories: 451kcalCarbohydrates: 60gProtein: 6gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 42mgSodium: 401mgPotassium: 223mgFiber: 2gSugar: 42g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!