Haunted House Cake

Haunted House Cake

Scare up some fun this Halloween with this ghoulishly great haunted house cake. Your little goblins will forego any tricks for the taste of this sweet treat!

Recipe courtesy of the Easy To Bake, Easy To Make recipe collection.

1 package (18.25 ounces) yellow cake mix
1 teaspoon pumpkin-pie spice
1 can (16 ounces) milk chocolate frosting
Chewy fruit snack rolls (green and orange)
Honey graham cereal squares
Oval chocolate-filled sandwich cookie
1 tube (4.25 ounces) each orange, green, white and black decorating icing
Pumpkin candies

Makes 12 servings

Preheat oven to 350F. Grease and flour a 13- x 9-inch baking pan. Prepare cake mix according to package directions, adding pumpkin-pie spice to dry mix. Bake cake until a toothpick inserted in center comes out clean, 30-40 minutes. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto wire rack; remove pan. Cool completely.

Cover a 14- x 10-inch piece of sturdy cardboard with decorative paper. Place cake on prepared cardboard. Cut and remove corners of cake to form "house" shape (click here for a helpful photograph).

Place pieces of waxed paper between cake edges and decorative paper. Remove lid and foil from can of frosting. Microwave on HIGH until frosting is pourable but not runny when stirred, 20-40 seconds. Pour frosting over top of cake; spread quickly to cover top and sides.

Chill cake until frosting is set, about 10 minutes. Remove waxed paper pieces from under cake. Cut fruit snack rolls into "window" and "door" shapes.

Arrange "windows" and "door" on cake. Place cereal on cake for roof. Cut off end of cookie and add cookie to cake for tombstone. Decorate cake as desired with decorating icings and pumpkin candies.

Per serving: 468 Cal.; 4g Protein; 23g Fat; 62g Carb.; 391mg Sodium; 54mg Chol.; 2g Fiber

Village Tip
Cardboard covered with decorative foil or plastic is an ideal way to bring a cake to a party--no lost cake trays the next day!