Spooky Halloween Ghost Cake Recipe

Name: Spooky Halloween Ghost Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) box yellow cake mix (1 pkg. 2-layer size); 3 eggs (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); 3 1/2 ounces instant vanilla flavor pudding and pie filling; 1 (8 ounce) package cream cheese, softened; 1/4 cup butter, softened; 1 teaspoon vanilla; 1 (16 ounce) package powdered sugar, sifted (4 to 4-1/2 cups); black decorating gel; 5 Oreo cookies, divided

Servings: persons

1 (18 ounce) box yellow cake mix (1 pkg. 2-layer size)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
3 1/2 ounces instant vanilla flavor pudding and pie filling
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
1 (16 ounce) package powdered sugar, sifted (4 to 4-1/2 cups)
black decorating gel
5 Oreo cookies, divided

1
PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 12 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Remove to wire racks; cool completely.
2
BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended.
3
Gradually add sugar, beating well after each addition.
4
ARRANGE cupcakes on large serving platter or tray to resemble a ghost as shown in diagram (http://www.kraftfoods.com/pdf/GhostCupcake.pdf). Spread with frosting. Use decorating gel to outline the mouth on the cupcakes.
5
Finely crush 3 of the cookies; sprinkle inside mouth.
6
Place remaining 2 cookies on cupcakes to resemble eyes.
7
To make a bigger ghost, double the amount of cupcakes you make.
8
Store in refrigerator.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18 ounce) box yellow cake mix (1 pkg. 2-layer size), 3 eggs (or as called for by your cake mix), 1/3 cup oil (or as called for by your cake mix), 1 1/3 cups water (or as called for by your cake mix), and more.

Yes, Spooky Halloween Ghost Cake 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.

That's it — enjoy your meal!

Spooky Halloween Ghost Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions