Pumpkin Spice Ghost Cake

Ingredients

FOR THE CAKE

• 1 (18 1/4 ounce) package spice cake mix or carrot cake mix

• 1 cup canned pumpkin, Libby's 100% Pure Pumpkin
• 3 large eggs
• 1/3 cup water
• 3 tablespoons vegetable oil
• 1 teaspoon pumpkin pie spice

FOR THE CREAM CHEESE FROSTING

• 2 (3 ounce) packages cream cheese, softened

• 2 tablespoons margarine, softened or butter
• 1 1/2 teaspoons vanilla extract
• 4 cups powdered sugar

Directions

1. 1

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

2. 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.

3. 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. Frost with Cream Cheese Frosting.

4. 4

   FOR CREAM CHEESE FROSTING: 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.

5. 5

   TO GARNISH: *Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional) - FORM licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.