Graveyard Halloween Dirt Cake
User Reviews
5
Graveyard Halloween Dirt Cake
Description
This recipe starts with a devil's food cake baked in a 9x13 pan to a moist consistency. After cooling, the cake is punctured evenly to allow pudding fillings mixed with orange and green food coloring to seep inside, infusing moisture and flavor. The pudding is made from instant mix combined with milk and chilled.
Once layered with pudding and whipped topping, the dessert is topped with crushed Oreo cookies resembling dirt, semisweet chocolate chips, and Halloween-themed candies such as Peeps, candy pumpkins, and gummi worms. The combination offers a mix of chocolate richness, creamy pudding, and crunchy topping with decorative appeal.
This dessert is intended for Halloween parties or festive events, serving multiple guests. The variety of textures and colors captures a fun spooky theme while delivering traditional crowd-pleasing chocolate and pudding elements.
Leftovers can be stored in the refrigerator for up to three days, wrapped loosely. Crushed Oreos can be made easily with a rolling pin if no processor is available. Filling the poke holes thoroughly ensures pudding flavor throughout. Chocolate pudding can substitute the whipped topping if preferred.
Ingredients
Cake
- 1 box devil's food cake mix
- 1 ¼ cups water
- ½ cup neutral cooking oil generic cooking oil
- 3 egg
Pudding Filling
- 1 .3oz Instant pudding mix white chocolate flavor
- 2 cups milk
- green food coloring
- Food Coloring orange
Topping
- 1 (8oz) whipped topping container
- 30 Oreo cookies
- ½ cup semisweet chocolate chips
- 3-4 Milano cookies
- Peeps candy ghost, pumpkin, and black cat shapes
- candy pumpkins
- Sprinkles Halloween variety
- gummi worms
Instructions
Cake
- Preheat the oven to 350 degrees and lightly grease a 9×13 baking dish.
- Prepare the cake according to the package directions. For my cake, I combined the cake mix with water, oil, and eggs and mixed well with a whisk. If your directions are something different, do that.
- Pour the cake batter into the 9×13 baking dish.
- Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted comes out clean. Set the cake aside to allow it to cool completely.
Pudding Filling
- In a medium bowl combine the instant pudding and milk and whisk until smooth. Place the pudding in the refrigerator to chill until the cake is cool.
- Once the cake is cool, pull the pudding out and separate it into two different bowls. Add orange food coloring to one of the bowls and green food coloring to the other then stir to color your puddings green and orange.
- With the end of a wooden spoon or a chopstick, poke holes throughout the entire cake, leaving a little space in between holes.
- Carefully use a spoon or clean cooking syringe to insert the pudding into the holes. I like to do a pattern of alternating colors so that each piece has at least one section of each color.
Topping
- Place all of the Oreos – including the cream center – in a food processor and pulse until you get fine Oreo crumbs.
- Finish off the cake with an even layer of whipped topping. Then top with the Oreo crumbs, making sure to cover the entire layer of Cool Whip.
- Break off the bottoms of the Milano cookies so they are more flat and look like tombstones.
- Melt the chocolate chips in a microwave safe bowl in the microwave for 30 seconds. Remove and stir then put back into the microwave and melt for another 20 seconds. Keep continuing this for 20 second intervals until the chocolate is completely melted.
- Place the melted chocolate in either a piping bag or a zipper top plastic bag with a tiny corner cut off. Use the chocolate to add sayings and dates to the Milano cookies to make them look like tombstones.
- Decorate the top of the Halloween dirt cake to look like a spooky graveyard filled with pumpkins, gummy worms, candy bones, Peeps ghosts and cats, Milano cookie tombstones, and more! Finish it off with a sprinkling of Halloween sprinkles to make it even more festive!
- Set the cake in the fridge to chill for 2 hours.
- Slice and serve.
Notes
- Store leftovers refrigerated for up to three days, loosely wrapped or covered.
- Crush Oreos using a rolling pin inside a double-bagged zipper bag if a food processor is unavailable.
- Fill poke holes with pudding thoroughly using a syringe, spoon, or wide straw for best flavor distribution.
- Substitute whipped topping with chocolate pudding for an alternative texture and flavor.
- Avoid adding excessive Oreo crumbs on top to prevent overwhelming the dessert texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 447mg | 19% |
| Potassium | 308mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 131IU | 3% |
| Calcium | 122mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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