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Pumpkin Spice Ghost Cake

  • 12servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, D, E
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cake: 1 (18 1/4-ounce) package spice or carrot cake mix

  2. 1 cup LIBBY'S 100% Pure Pumpkin

  3. 3 large eggs

  4. 1/3 cup water

  5. 3 tablespoons vegetable oil

  6. 1 teaspoon pumpkin pie spice Cream Cheese Frosting

  7. 2 (3-ounce) packages cream cheese, softened

  8. 2 tablespoons butter or margarine, softened

  9. 5 1/2 teaspoons vanilla extract

  10. 4 cups powdered sugar

  11. *Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn

Instructions Jump to Ingredients ↑

  1. For Cake: Preheat oven to 350ºF (175ºC). Grease and flour two 8 or 9-inch-round cake pans.

  2. Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

  3. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

  4. For Cream Cheese Frosting: Beat cream cheese, butter and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread layers and on top and side of cake.

  5. To Garnish: licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.

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