Pumpkin Cake

For my pumpkin cake, I used a tube pan and a recipe from a past issue of Southern Living... or Taste of Home... I can't remember, because I had a whole stack of Fall issues from 2006-on. The cake actually calls for chopped pecans, but I have some family members who aren't big fans, so instead of chopping them and stirring them in, I first filled the tube pan with the pumpkin cake batter, then sprinkled all the chopped pecans on the top, so when it's done baking and you flip it over, it almost makes like a pecan crust, and is easier for those who don't like nuts to eat around.

The ghosts I used to decorate the cake are actually just nutterbutter cookies dipped in some melted white chocolate, and the witches hats are fudge shop cookies with a hersheys kiss on top and an orange butter cream ribbon. Super easy way to jazz up the cake. I also sat some of the extra ghost and witch hat cookies out on a platter just for people to snack on.