Pumpkin Spice Ghost Cake

I have had so much fun this week, decorating and getting ready for Halloween..........I am getting very much into it this year.........."I am loving it..........It also happens to be one of my most favorite holidays.
Even our cat Shelby loves Halloween, he is out there every year just sitting on the front porch watching and waiting for all the little goblins and ghosts to come to his house. I believe Shelby just loves all the attention he gets but he always has been very social and loves children.

In my continued quest for the ultimate pumpkin recipe, I made a Pumpkin Spice Cake...............The batter tasted just like pumpkin pie filling........It really is quite good but still not the ultimate.......I am still looking.

Try it for yourself...............Here's the recipe

Pumpkin Spice Ghost Cake

Ingredients

1 pkg. Spice or carrot cake mix

1 cup pumpkin

3 large eggs

1/3 Cup water

3 Tablespoons vegetable oil

1 teaspoon pumpkin pie spice

6 oz cream cheese softened

2 Tablespoons butter softened

1 1/2 teaspoons vanilla extract

4 Cups powdered sugar

Halloween candy corn and other decorations are optional

For cake:

Preheat oven to 350 Grease and flour two 8 or 9 inch round cake pans

Combine:

Cake mix, pumpkin, eggs, water, vegetable oil and pumpkin spice n large mixer bowl until moistened............Beat 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

Bake:

For 30 10 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. Frost with Cream Cheese Frosting.

For Cream Cheese Frosting

Beat Cream cheese, butter 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.

To Garnish:

Optional

Form licorice strings into ghost shapes, (I used black icing I felt is was easier to use) Arrange candy corn around the top of frosted cake.

A great way to get kids involved in the festivities

*This recipe is from Nestle's Very best of Baking