Pumpkin Spice Ghost Cake
Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.
- 1 pkg. (18 oz.) spice or carrot cake mix
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 3 large eggs
- 1/3 cup water
- 3 tablespoons vegetable oil
- 1 teaspoon pumpkin pie spice
- CREAM CHEESE FROSTING
- 2 pkgs. (3 oz. each) cream cheeese, softened
- 2 tablespoons margarine or butter, softened
- 1 1/2 teaspoons vanilla extract
- 4 cups powdered sugar
- *Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
Directions, Reviews, Nutrition
PREHEAT oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
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.
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.
FOR CREAM CHEESE FROSTING:
BEAT cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.
FORM 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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This recipe as it's written makes a batter more like frosting. I put it in the pan and couldn't even get it to spread out, it just stayed where ever it was moved to. I quickly added several blobs of butter - at 3/4 of a stick and baked it for 35 minutes. The taste is ok, but it's VERY dry.
This is such a good cake, you can make it all year round, just changing the decoration for the season.
Instead of ghosts, snowmen would be great and then this would be a good recipe throughout the winter! Yum!
This cake was very easy to make and tasted amazing! Though I did not add as much sugar as the receipe called for the frosting. Still very good.
Pumpkin Spice Cake
I love this cake! I have made it a couple of times now and someone always wants the recipe. We like a little more cream cheese flavor so I cut back on the sugar a little and add some extra cream cheese.
Serving Size: 1/12 of Recipe
Servings Per Recipe: 12
- Amount Per Serving
- Calories: 450
- Calories from Fat: 150
- Total Fat: 16g (25% of DV)
- Saturated Fat: 6g (28% of DV)
- Cholesterol: 70mg (23% of DV)
- Sodium: 420mg (17% of DV)
- Carbohydrates: 73g (24% of DV)
- Dietary Fiber: 2g (7% of DV)
- Sugars: 59g
- Protein: 5g
- Vitamin A: 50% of DV
- Vitamin C: 0% of DV
- Calcium: 4% of DV
- Iron: 6% of DV
*Percent Daily Values are based on a 2,000 calorie diet.