First, gather all the ingredients.

Then, preheat the oven to 325.

In a large bowl, cream butter and sugar together.

Next, add milk, vanilla extract, pumpkin purée, and eggs. Mix until well combined.

Now, add dry ingredients to wet ingredients.

Mix wet and dry together until everything is thoroughly combined.

Finally, fold the chocolate chips to the cake batter.

Then, generously grease the skull cake pan.

Now, fill the Bundt pans no more than 3/4 the way full.

There is enough batter to make 12 cakes (to fill the skull cake mold twice).

Bake at 325 for 20 to 30 mins. Halfway through the baking time, rotate the pan around for even cooking. *Bake times are a recommendation and basic guidelines as ALL ovens may vary in temperature or bake a bit differently.  Some ovens may need less time and some ovens may need more time.*

*Make sure that the oven has preheated to the recommended temperature. Take caution to not have the door of the oven open for too long before you put the cakes in the oven. Having the door open too long will result in losing too much heat in the oven.

Because all ovens' temperatures and time can vary, it is important to learn the indications of a cake that is done baking. These indicators include, the edges of a a cake pulling away from the sides of a cake pan. The edge of the cake darkening. The cake is springy when you push down on it. And lastly, you can put a toothpick or wooden skewer in the middle of the cake and it comes out clean.

Of course, it is also important to not overcook your cake as well. As soon as you see the sides of the cake begin to pull away from the pan, keep a constant eye on the cake until you take the cake out of the oven.

When using Bundt pans allow the cake to cool in the cake pan for at least 10-15 minutes. This allows moisture to form between the cakes and the pan. The moisture helps the cakes release from the cake pan.

If you need extra help releasing the cake from the cake pan, you can use a thin long plastic knife, a spatula, or sometimes I use a wooden skewer or an offset spatula.

After 10 to 15 minutes of resting in the cake pan, turn the cakes out onto a serving plate, cake stand, or wire rack.