Coffin Cake

Directions

1. Preheat your oven to 350°F. Grease two 8½ x 4½-inch loaf pans with oil, then line the bottoms with parchment paper. Make sure the paper extends at least 1 inch up the long sides of the pans.
2. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, freshly ground nutmeg, and kosher salt. Whisk these dry ingredients together until well blended.
3. In a separate large bowl, use a mixer to beat the sugar, melted unsalted butter, eggs, pumpkin puree, and pure vanilla extract until smooth. Gradually add the dry ingredients in three parts, alternating with the buttermilk, and mix just until combined after each addition.
4. Split the batter evenly between the two prepared pans. Bake for 65 to 70 minutes, rotating the pans halfway through the baking time, until a wooden pick inserted into the center comes out clean. Let the pans sit on a wire rack for 10 minutes, then lift the cakes out using the parchment overhangs and transfer them to the rack to cool completely.
5. Using an electric mixer on low speed, beat the room-temperature cream cheese and 4 tablespoons of unsalted butter in a large bowl until smooth. Add the confectioners' sugar and beat until just combined. Mix in the heavy cream and ½ teaspoon of pure vanilla extract, beating until soft peaks form, which should take about 2 minutes. Spread a thin layer of frosting (about ¼ cup) over the top of each cooled cake. Transfer the remaining frosting to a large piping bag fitted with a large flat tip. Pipe diagonal lines back and forth across the cakes to create a mummy bandage effect. Finally, place two candy eyeballs at one end of each cake.