- ●1 package (18 ounces) 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
- ●2 packages (3 ounces each) cream cheese, at room temperature
- ●2 tablespoons margarine or butter, softened
- ●1 1/2 teaspoons vanilla extract
- ●4 cups powdered sugar
- ●Black string licorice, chocolate-covered raisins and Halloween candy corn (optional)
MAKE IT
Step 1
Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
Step 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.
Step 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.
Step 4
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.
Step 5
Form licorice strings into ghost shapes; press into side of frosted cake. Use chocolate-covered raisins for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
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