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Not-So-Scary Skull Cakes

Inspired by the skeleton cakes at Mickey Not-So-Scary Halloween Party, these Not-So-Scary Skull Cakes are a delicious banana bread cake filled with dulce de leche!
Course Dessert
Keyword Disney Parks, Fall, Halloween
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Mini skull cakes

Ingredients

Banana Skull Cakes

  • 1 ¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla extract

Filling/Toppings

  • ½ cup dulce de leche
  • candy sprinkle eyes

Equipment

  • skeleton skull baking pan

Instructions

Not-So-Scary Skull Cakes

  1. Preheat the oven to 350 F. Grease skeleton skull baking mold with cooking spray.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, combine the bananas, eggs, butter, and vanilla.
  4. Using a rubber spatula, fold the wet ingredients into the dry ingredients, mixing until incorporated.
  5. Divide the batter between the skeleton skull mold cups, filling each about ⅔-¾ full.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Let the cakes cool in the pan for 10 minutes before removing and cooling completely on a wire rack.

Assembly

  1. Use a serrated knife to cut each skull cake in half horizontally.
  2. Spread a layer of dulce de leche onto the bottom half of the skull cake.
  3. Replace the top half and fill in eye sockets and nose with dulce de leche.
  4. Add two candy sprinkle eyes to the filled eye sockets.