Description
Easy and festive Funfetti Halloween Mini Cakes are perfect for baking with kids. These colorful, cheerful treats use silicone molds for spooky shapes and are a delightful addition to any Halloween party.
Ingredients
Scale
- 1 box Pillsbury™ Funfetti® Halloween Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 container Pillsbury™ Halloween Funfetti® Frosting (or similar)
- Assorted Halloween sprinkles or candy eyeballs for decoration
- Non-stick baking spray or butter (for prepping the molds)
Instructions
- Preheat your oven to 350°F (175°C) and place silicone molds on a flat baking sheet for stability.
- Prepare the batter by combining cake mix, water, oil, and eggs in a mixing bowl. Beat with an electric mixer for 2 minutes until smooth and creamy.
- Spray or butter your molds to prevent sticking.
- Carefully spoon or pour the batter into each mold, filling only about 2/3 full to allow room for rising.
- Bake for 15–20 minutes, depending on mold size. Check doneness with a toothpick; it should come out clean.
- Cool completely in the molds, then gently pop the mini cakes out onto a wire rack.
- Decorate with frosting and sprinkles.
- Serve immediately or chill for later.
Notes
- Use a baking tray underneath silicone molds to keep them level in the oven.
- Do not overfill molds; fill only 2/3 full to prevent overflow.
- Let cakes cool completely before removing from molds to prevent tearing.
- Store frosted cakes in an airtight container for up to 3 days at room temperature.
- Unfrosted cakes can be frozen wrapped in plastic wrap for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake