Skull Cakes – a delicious recipe with white cake, Pie Filling, Cream Cheese, butter, vanilla, icing sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake batter as directed on package.
2
Blend in dry pudding mix.
3
Spoon evenly into 24 paper-lined medium muffin cups.
4
Bake as directed on package for cupcakes.
5
Cool completely.
6
Beat cream cheese, butter and vanilla with electric mixer on medium speed until well blended.
7
Gradually add sugar, beating well after each addition.
8
Pull each cupcake liner partially away from cake.
9
Place a marshmallow half between paper and cupcake to resemble each skull's jaw.
10
Frost cupcakes with cream cheese mixture, being careful to not cover the marshmallow with frosting.
11
Add chocolate chips for the eyes and nose, and candy corn pieces for the teeth.
12
Store in refrigerator.
12777
kcal
Calories
610
g
Fat
1665
g
Carbs
165
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. (2-layer size) white cake mix, 1 pkg. (4-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling, 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened, 1/4 cup butter, softened, and more.
Yes, Skull Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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