Witch "Cake" Recipe

Name: Witch "Cake"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (2-layer size) yellow cake mix; 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1/4 cup (1/2 stick) butter, softened; 1 tsp. vanilla; 8 drops green food coloring; 1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups); 1 tube (0.75 oz.) black decorating gel; 12 OREO Cookies, divided; 3 JET-PUFFED Miniature Marshmallows; 4 pieces black string licorice (2 inches each)

Servings: persons

1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
8 drops green food coloring
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
1 tube (0.75 oz.) black decorating gel
12 OREO Cookies, divided
3 JET-PUFFED Miniature Marshmallows
4 pieces black string licorice (2 inches each)

1
Prepare cake batter as directed on package.
2
Add dry pudding mix; mix well.
3
Spoon evenly into 24 paper-lined medium muffin cups.
4
Bake as directed on package for cupcakes.
5
Remove to wire racks; cool completely.
6
Beat cream cheese, butter, vanilla and food coloring in medium bowl with electric mixer on medium speed until well blended.
7
Gradually add sugar, beating well after each addition.
8
Arrange cupcakes on large serving platter or tray to resemble a witch's head; spread with frosting.
9
Use decorating gel to outline the mouth and hat on the cupcakes.
10
Finely crush 11 of the cookies; sprinkle inside mouth and hat.
11
Cut remaining cookie crosswise in half; place on cupcakes for eyes.
12
Arrange marshmallows in mouth for the teeth.
13
Add licorice for the eyebrows and nose.
14
Store in refrigerator.

974

kcal

Calories

Fat

138

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 pkg. (2-layer size) yellow cake mix, 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding, 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, 1/4 cup (1/2 stick) butter, softened, and more.

Yes, Witch "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!

Witch "Cake"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions