Halloween Cake Pops

Halloween Cake Pops. Have you tried our Halloween Cake Pops? Well, you should! These adorable treats have a secret combination of ingredients to make it insanely delicious. Our rich fudgy double chocolate cake recipe is made into bite size pops, shaped and decorated into adorable Halloween designs. Great as a party favor or a delicious chocolate treat.

Wilton Shamrock Cake Pan

Wilton Shamrock Cake Pan

Turn any cake into a fun shamrock shape with this aluminum cake pan.

Halloween Recipe - Halloween Black Cat Cake

Halloween Black Cat Cake

1 box Betty Crocker SuperMoist devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy chocolate frosting
1 large yellow gumdrop
1 small black gumdrop
Black shoestring licorice

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.

2. Cut cake as shown in diagram; arrange and frost top and sides of cake pieces with frosting. Use yellow gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.

Halloween Recipe - Spooky Ghost Cake

Spooky Ghost Cake

1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) Vanilla Instant Pudding
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
Black decorating gel
5 OREO Chocolate Sandwich Cookies, divided

PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Remove to wire racks; cool completely.

BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition.

ARRANGE cupcakes on large serving platter or tray to resemble a ghost as shown in the diagram below. Spread with frosting. Use decorating gel to outline the mouth on the cupcakes. Finely crush 3 of the cookies; sprinkle inside mouth. Place remaining 2 cookies on cupcakes to resemble eyes. Store in refrigerator.

Halloween Recipe - Monster Coffin Cake

Monster Coffin Cake

1/3 cup KOOL-AID Grape Flavor Sugar-Sweetened Soft Drink Mix

2 Tbsp. hot water

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 cup thawed COOL WHIP Whipped Topping

4 OREO Cookies, divided

1 pkg. (10.75 oz.) frozen pound cake, thawed

10 JET-PUFFED Miniature Marshmallows

1 JET-PUFFED Marshmallow

Black decorating gel

3 worm-shaped chewy fruit snacks

PLACE drink mix in large bowl. Add hot water; stir until drink mix is completely dissolved. Add cream cheese; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping with wire whisk. Remove 1/2 tsp. of the cream cheese mixture for later use; set remaining cream cheese mixture aside.

CRUSH 3 of the cookies; place cookie crumbs in shallow dish. Set aside. Cut cake lengthwise in half. Frost cake top with some of the remaining cream cheese mixture. Dip in cookie crumbs until evenly coated; set aside. Place cake bottom on serving platter; frost top and sides with some of the remaining cream cheese mixture. Place cake top next to cake bottom to resemble coffin lid. Frost sides and cut side of cake top with remaining cream cheese mixture.

PLACE remaining cookie in center of cake bottom to resemble a body. Line up two rows of 3 mini marshmallows each at bottom of "body" to resemble legs. Place 2 miniature marshmallows on sides of "body" to resemble arms. Place large marshmallow at top of "body" to resemble head. Using reserved 1/2 tsp. cream cheese mixture, attach 2 miniature marshmallows to sides of "head" to resemble ears. Use decorating gel to draw mouth and eyes. Top cake with fruit snacks.