5 from 6 votes
Spider Cake
Make this Spider Cake the centerpiece of your next Halloween buffet. This spice cake with a rich cream cheese frosting spider adds a touch of whimsy to any spooky holiday event.
Prep Time
20 mins
Cook Time
50 mins
Servings:
16
Calories:
565 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
Cake
- 1 spice cake mix
- 3.4 ounces pumpkin spice instant pudding mix
- 1 cup sour cream
- 4 large egg
- 1/2 cup water
- 1/2 cup neutral cooking oil canola or vegetable, generic cooking oil
- 1 1/2 cups mini chocolate chips
Frosting and decorations
- 16 ounces cream cheese softened
- 1/2 cup butter softened
- 1/3 cup dark cocoa powder
- 3-4 cups powdered sugar
- 2 teaspoons vanilla extract
- black food coloring
- 2 red hots
Instructions
- Preheat oven to 350 degrees. In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. Mix until combined.
- Stir in mini chocolate chips and pour into a well-greased bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool for 20 minutes. Remove from pan, cover with plastic wrap and let refrigerate for 1-2 hours, or overnight.
Cup of Yum
For the Frosting
- In a large bowl, mix cream cheese and butter until smooth. Add vanilla.
- Gradually add in powdered sugar while stirring. If it looks too thin (stiff peaks do not form), add more powdered sugar. If it looks too thick add 2 tablespoons of milk.
- Divide the frosting in half. Use half of the frosting to lightly frost the whole cake. Save about a tablespoon of white frosting for the fangs.
- To the other half, add ⅓ cup dark cocoa powder and black food coloring and mix until the frosting turns black.
- Then, put the black frosting and in a gallon Ziplock bag, snip off the end and pipe 8 spider “legs” going from the center to the edges.
- Fill in the middle to make the spider “body” and a little dollop for the head.
- Use the extra of the white frosting to pipe little fangs.
- Finally, place 2 Red Hots above the fangs for the eyes.
Notes
- We have the following bundt cake recipes you can use in place of the Pumpkin Spice Bundt Cake recipe:
- Chocolate Bundt Cake
- Red Velvet Bundt Cake
- Lemon Bundt Cake
- Carrot Bundt Cake
- White Chocolate Raspberry Bundt Cake
Nutrition Information
Calories
565kcal
(28%)
Carbohydrates
68g
(23%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.4g
(20%)
Cholesterol
101mg
(34%)
Sodium
498mg
(21%)
Potassium
100mg
(2%)
Fiber
1g
(4%)
Sugar
53g
(106%)
Vitamin A
1007IU
(20%)
Vitamin C
0.2mg
(0%)
Calcium
144mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 565
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 101mg | 34% |
| Sodium | 498mg | 21% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 1007IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 144mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.