Pumpkin Spice Ghost Cake

Name: Pumpkin Spice Ghost Cake
Ingredients: 1 (18 1/4 ounce) package spice cake mix or 1 (18 1/4 ounce) package carrot cake mix; 1 cup canned pumpkin, Libby's 100% Pure Pumpkin; 3 large eggs; 13 cup water; 3 tablespoons vegetable oil; 1 teaspoon pumpkin pie spice; 2 (3 ounce) packages cream cheese, softened; 2 tablespoons margarine, softened or 2 tablespoons butter; 1 12 teaspoons vanilla extract; 4 cups powdered sugar

10 ingredients

13 steps

Ingredients

1 (18 1/4 ounce) package spice cake mix or 1 (18 1/4 ounce) package carrot cake mix
1 cup canned pumpkin, Libby's 100% Pure Pumpkin
3 large eggs
13 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
2 (3 ounce) packages cream cheese, softened
2 tablespoons margarine, softened or 2 tablespoons butter
1 12 teaspoons vanilla extract
4 cups powdered sugar

Directions

1

FOR CAKE: PREHEAT oven to 350 degrees F. Grease and flour two 8- or 9-inch-round cake pans.
2

COMBINE cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened.
3

Beat for 2 minutes or until thoroughly mixed.
4

Pour batter into prepared pans.
5

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
6

Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
7

Frost with Cream Cheese Frosting.
8

FOR CREAM CHEESE FROSTING: BEAT cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy.
9

Gradually beat in sugar.
10

Spread between layers and on top and side of cake.
11

TO GARNISH: *Black string licorice, NESTLE RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional) - FORM licorice strings into ghost shapes; press into side of frosted cake.
12

Use Raisinets for eyes.
13

Arrange candy corn between ghosts on side and around top edge of frosted cake.