12 Spooky Pushing Up Daisies Dessert Recipes

Creepy, crawly, and utterly delicious—our collection of 12 Spooky Pushing Up Daisies Dessert Recipes is here to haunt your taste buds in the best way possible! Perfect for Halloween parties or just adding a little eerie excitement to your baking routine, these treats are as fun to make as they are to devour. So, grab your apron, and let’s dive into these delightfully spooky sweets!

Chocolate Graveyard Cake

Moments like these call for something deeply comforting, a dessert that not only satisfies the sweet tooth but also wraps you in a blanket of nostalgia. The Chocolate Graveyard Cake is just that—a rich, indulgent treat that pays homage to the classic flavors we all love, with a playful twist that makes it perfect for any gathering or a quiet night in.

Ingredients

• 1 1/2 cups of all-purpose flour, sifted for lightness
• 3/4 cup of unsweetened cocoa powder, rich and dark
• 1 1/2 cups of granulated sugar, fine and sparkling
• 1 1/2 teaspoons of baking soda, for the perfect rise
• 1 teaspoon of baking powder, to add lightness
• 1 teaspoon of salt, to balance the sweetness
• 2 large eggs, farm-fresh and room temperature
• 3/4 cup of buttermilk, tangy and smooth
• 1/2 cup of vegetable oil, neutral and light
• 2 teaspoons of pure vanilla extract, aromatic and warm
• 3/4 cup of boiling water, to intensify the chocolate flavor
• 1 cup of heavy cream, cold and lush
• 2 tablespoons of powdered sugar, for a touch of sweetness
• 1 teaspoon of vanilla extract, for the cream
• Crushed chocolate cookies, for a crunchy, earthy topping
• Gummy worms, for a playful, chewy surprise

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, ensuring every corner is covered to prevent sticking.
2. In a large bowl, whisk together the sifted flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until no lumps remain.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients, mixing until just combined to avoid overworking the batter.
4. Carefully pour in the boiling water, stirring gently until the batter is smooth and slightly thin—this will ensure a moist cake.
5. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
7. Allow the cake to cool completely in the pan on a wire rack, which helps it set properly for frosting.
8. While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and fluffy topping.
9. Spread the whipped cream over the cooled cake, then sprinkle with crushed chocolate cookies and arrange gummy worms on top for the graveyard effect.

You’ll find the cake wonderfully moist, with the deep chocolate flavor perfectly balanced by the light whipped cream and the playful textures of the cookies and gummy worms. Serve it at your next gathering to spark conversations, or enjoy a slice with a cup of coffee for a moment of quiet indulgence.

Ghostly Daisy Cupcakes

Yesterday, as the evening light faded, I found myself drawn to the kitchen, craving something sweet yet whimsical. The idea of ‘Ghostly Daisy Cupcakes’ came to mind, a perfect blend of playful decoration and comforting flavor.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, fine and sparkling
• 1/2 cup unsalted butter, room-temperature soft
• 2 large eggs, farm-fresh and golden
• 1 tsp pure vanilla extract, aromatic and warm
• 1/2 cup whole milk, creamy and rich
• 1 1/2 tsp baking powder, to lift the batter
• 1/4 tsp salt, to balance the sweetness
• 1 cup white chocolate chips, melted and smooth
• 24 small daisy-shaped candies, for a ghostly touch

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for even baking.
2. In a large bowl, cream together the soft butter and sparkling sugar until light and fluffy, about 3 minutes.
3. Beat in the golden eggs one at a time, then stir in the warm vanilla extract for depth of flavor.
4. Alternately add the sifted flour and creamy milk to the mixture, starting and ending with flour, to create a smooth batter.
5. Fold in the baking powder and salt gently, ensuring they’re evenly distributed without overmixing.
6. Line a muffin tin with cupcake liners and fill each two-thirds full with batter, for the perfect rise.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean, indicating they’re perfectly done.
8. Let the cupcakes cool completely on a wire rack, then drizzle with melted white chocolate for a ghostly sheen.
9. Place a daisy-shaped candy atop each cupcake while the chocolate is still wet, allowing it to set as a spooky decoration.

The cupcakes emerge with a tender crumb, subtly sweet with a hint of vanilla, crowned by the playful contrast of crisp white chocolate and floral candy. Serve them at twilight for an enchanting treat that bridges the gap between day and night.

Spooky Daisy Sugar Cookies

Dusk settles softly outside, and here in the kitchen, the air is sweet with the promise of something delightful. These Spooky Daisy Sugar Cookies are a tender nod to the whimsy of autumn, blending the warmth of vanilla with the playful charm of daisy-shaped spooks.

Ingredients

– 2 1/4 cups all-purpose flour, sifted for lightness
– 1/2 teaspoon baking powder, for a subtle lift
– 1/4 teaspoon fine sea salt, to balance the sweetness
– 3/4 cup unsalted butter, room-temperature and creamy
– 3/4 cup granulated sugar, fine and sparkling
– 1 large farm-fresh egg, at room temperature for smooth blending
– 2 teaspoons pure vanilla extract, aromatic and rich
– Black and orange gel food coloring, for vibrant, spooky hues

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for even baking.
2. In a medium bowl, whisk together the sifted flour, baking powder, and sea salt until well combined.
3. In a large bowl, beat the creamy butter and sparkling sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the room-temperature egg and aromatic vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients, stirring just until the dough comes together to avoid overworking.
6. Divide the dough into two portions. Tint one portion with black gel food coloring and the other with orange, kneading gently until the colors are uniform.
7. Roll out each colored dough between two sheets of parchment paper to 1/4-inch thickness for easy handling.
8. Use daisy-shaped cookie cutters to stamp out cookies, placing them 1 inch apart on parchment-lined baking sheets.
9. Bake for 8-10 minutes, or until the edges are just beginning to turn golden, watching closely to prevent overbaking.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Vivid in color and delicate in texture, these cookies offer a crisp edge with a tender center. Serve them stacked like fallen leaves or alongside a mug of spiced cider for a cozy autumn treat.

Black Forest Pushing Up Daisies Cake

Dusk settles softly outside as I ponder the layers of life and cake, each one rich with stories and flavors waiting to be uncovered. Today, we delve into a creation that marries the depth of dark chocolate with the lightness of whipped cream and cherries, a dessert that whispers of forest floors and blooming meadows.

Ingredients

• 1 3/4 cups all-purpose flour, sifted to airy lightness
• 3/4 cup unsweetened cocoa powder, dark as midnight
• 2 cups granulated sugar, sweet as a summer’s day
• 1 1/2 tsp baking powder, for a gentle rise
• 1 1/2 tsp baking soda, to lift the spirits
• 1 tsp salt, to balance the sweetness
• 2 large eggs, farm-fresh and golden
• 1 cup whole milk, creamy and comforting
• 1/2 cup vegetable oil, smooth and unassuming
• 2 tsp pure vanilla extract, fragrant and warm
• 1 cup boiling water, to awaken the cocoa
• 2 cups heavy whipping cream, chilled to perfection
• 1/4 cup powdered sugar, for a whisper of sweetness
• 1 tsp vanilla extract, for depth
• 1 can (21 oz) cherry pie filling, lush and vibrant

Instructions

1. Preheat your oven to 350°F (175°C), ensuring a welcoming warmth for your cake.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until they resemble a dark, starry night.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients, beating on medium speed for 2 minutes until the batter is as smooth as a quiet pond.
4. Carefully stir in the boiling water, which will make the batter thin but promise a moist cake.
5. Pour the batter into two greased and floured 9-inch round baking pans, dividing it equally for layers that mirror each other.
6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, signaling the cake’s readiness.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely, patience being key to perfection.
8. While the cakes cool, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, like clouds ready to crown your creation.
9. Place one cake layer on your serving plate, spreading a generous layer of whipped cream and half the cherry pie filling over it, repeating with the second layer.
10. Decorate the top with the remaining whipped cream and cherries, creating a scene as inviting as a forest glade.

Perhaps the most enchanting part is the contrast between the dense, moist chocolate layers and the airy whipped cream, with the cherries offering a burst of brightness. Serve this cake on a lazy afternoon, letting each bite transport you to a place where time slows and flavors dance.

Haunted Daisy Mousse

Hauntingly beautiful, the Haunted Daisy Mousse whispers of autumn evenings and the delicate balance between sweet and spectral. Its ethereal texture and haunting flavors invite a moment of quiet reflection, much like the first chill of the season.

Ingredients

• 1 cup heavy cream, cold as a midnight breeze
• 1/2 cup granulated sugar, fine as morning frost
• 1 tsp vanilla extract, pure and fragrant
• 1 packet unflavored gelatin, as elusive as a shadow
• 1/4 cup cold water, clear and still
• 1/2 cup daisy petals, fresh and gently bitter
• 1/4 tsp salt, fine as sea spray

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water, letting it bloom like a ghostly figure in the mist for 5 minutes.
2. Meanwhile, in a saucepan over low heat, warm the daisy petals with 1/4 cup of the sugar until the petals wilt and the sugar dissolves, about 3 minutes, stirring occasionally to prevent burning.
3. Remove the petal mixture from heat and strain through a fine mesh, pressing gently to extract all the floral essence. Discard the solids.
4. Return the strained liquid to the saucepan and add the bloomed gelatin, stirring over low heat until completely dissolved, about 2 minutes.
5. In a large bowl, whip the heavy cream with the remaining sugar, vanilla, and salt until soft peaks form, about 3 minutes, being careful not to over whip.
6. Gently fold the daisy-infused gelatin mixture into the whipped cream until fully incorporated, ensuring a smooth, uniform texture.
7. Divide the mousse among serving glasses and chill in the refrigerator until set, about 4 hours, or until it holds its shape like a fleeting memory.

Kindly served, the Haunted Daisy Mousse unfolds with a whisper of floral bitterness against the sweet, creamy backdrop, its texture as light as a spirit’s touch. Garnish with a single daisy petal for a hauntingly beautiful presentation that captivates the senses.

Graveyard Dirt Pudding Cups

Now, as the evening light fades into a soft glow, let’s take a moment to prepare something that brings both comfort and a touch of whimsy to the table. This recipe, perfect for gatherings or a quiet night in, combines the playful with the delicious, creating a dessert that’s as fun to make as it is to eat.

Ingredients

• 2 cups of cold, creamy whole milk
• 1 package (3.4 oz) of instant chocolate pudding mix, rich and dark
• 1 cup of heavy whipping cream, chilled to perfection
• 1/4 cup of powdered sugar, finely sifted
• 1 teaspoon of pure vanilla extract, aromatic and sweet
• 1 package (14.3 oz) of chocolate sandwich cookies, crushed into coarse crumbs
• Gummy worms and bone-shaped candies, for a playful garnish

Instructions

1. In a large mixing bowl, whisk together the cold whole milk and instant chocolate pudding mix until smooth and slightly thickened, about 2 minutes. Let it sit for 5 minutes to fully set.
2. In another bowl, beat the chilled heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 3 minutes. This creates a light, fluffy topping.
3. Gently fold half of the whipped cream into the pudding mixture to lighten it, then layer the remaining whipped cream on top.
4. Divide the chocolate sandwich cookie crumbs among serving cups, creating a base layer that resembles dirt.
5. Spoon the pudding mixture over the cookie crumbs, then top with additional crumbs and your choice of gummy worms and bone-shaped candies for a graveyard effect.
6. Chill the cups in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the texture to firm up.

Mmm, the final result is a delightful contrast of textures—the creamy pudding against the crunchy cookie crumbs, with a sweet vanilla hint that balances the deep chocolate flavor. Serve these cups at your next Halloween party or as a quirky treat to brighten an ordinary day, watching as both kids and adults dig in with glee.

Skull and Daisy Cake Pops

Gently, the afternoon light filters through the kitchen window, casting a warm glow over the counter where these whimsical treats come to life. There’s something deeply satisfying about crafting Skull and Daisy Cake Pops, a process that blends creativity with the comforting rituals of baking.

Ingredients

• 1 box of moist vanilla cake mix, prepared according to package instructions
• 1/2 cup of creamy vanilla frosting, homemade or store-bought
• 24 oz of pure white candy melts, smooth and glossy
• 1 tbsp of coconut oil, solid but yielding
• Assorted food coloring gels, vibrant and concentrated
• 1/4 cup of rainbow sprinkles, tiny and cheerful
• Lollipop sticks, sturdy and food-safe

Instructions

1. Preheat your oven to 350°F and prepare the vanilla cake mix in a 9×13 inch baking pan as directed. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: For an extra moist cake, substitute the water in the mix with whole milk.
2. Allow the cake to cool completely, then crumble it into a large mixing bowl. Add the vanilla frosting and mix until the mixture holds together when pressed. Tip: Use your hands for mixing to better gauge the consistency.
3. Roll the mixture into 1-inch balls for the skulls and slightly flattened circles for the daisies. Place them on a parchment-lined tray and freeze for 15 minutes to firm up. Tip: Dipping your hands in cold water prevents sticking while shaping.
4. Melt the white candy melts with the coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip the tip of each lollipop stick into the melted candy, then insert into the cake balls and circles. Freeze for another 10 minutes.
5. Dip each cake pop into the melted candy, tapping off the excess. For the skulls, use a toothpick to create facial features before the candy sets. For the daisies, attach sprinkles as petals. Stand upright in a styrofoam block to dry completely.

Perfectly balanced between sweet and playful, these cake pops offer a tender crumb encased in a crisp candy shell. Serve them nestled in a bed of edible flowers for an enchanting garden party display, or as a spooky yet sweet addition to a Halloween dessert table.

Witch’s Brew Daisy Jelly

Whispering through the kitchen, the Witch’s Brew Daisy Jelly emerges as a whimsical creation, blending the delicate flavors of summer with a touch of magic. It’s a recipe that invites you to slow down, to savor the process as much as the result.

Ingredients

• 2 cups of freshly picked daisy petals, vibrant and fragrant
• 1 cup of granulated sugar, fine and sparkling like morning dew
• 1/4 cup of lemon juice, freshly squeezed and tangy
• 1 packet of unflavored gelatin, powdery and light
• 1 1/2 cups of boiling water, clear and steaming
• 1/2 cup of cold water, crisp and refreshing

Instructions

1. Gently rinse the daisy petals under cool water, patting them dry with a soft towel to preserve their delicate structure.
2. In a medium bowl, sprinkle the gelatin over the cold water, letting it bloom for 5 minutes until it becomes spongy and translucent.
3. Pour the boiling water into the bloomed gelatin, stirring slowly until the mixture is completely clear and the gelatin has fully dissolved.
4. Add the sugar and lemon juice to the gelatin mixture, stirring until the sugar dissolves into a smooth, sweet liquid.
5. Fold in the daisy petals gently, ensuring they’re evenly distributed without bruising, then let the mixture sit for 10 minutes to infuse.
6. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing lightly on the petals to extract all their flavor before discarding them.
7. Pour the strained liquid into individual serving glasses or a large mold, then refrigerate for at least 4 hours, or until set firm to the touch.

Now, the Witch’s Brew Daisy Jelly stands ready, its texture a perfect balance between firm and yielding, with a flavor that dances between sweet and floral. Serve it under the moonlight for an enchanting dessert, or brighten a morning tea with its sunny disposition.

Zombie Daisy Hand Pies

Lingering in the quiet of the morning, the thought of baking something whimsical yet comforting crosses my mind. These Zombie Daisy Hand Pies, with their flaky crust and sweet, mysterious filling, seem like the perfect way to bring a little magic into the day.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water, just enough to bring the dough together
• 1 cup blackberry jam, thick and richly flavored
• 1 egg, beaten with a splash of water for a golden glaze
• 1 tbsp granulated sugar, for a sparkling finish

Instructions

1. In a large bowl, combine the sifted flour and cold, cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
3. Wrap the dough in plastic and chill in the refrigerator for 30 minutes. This rest period ensures a flaky crust.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut into 3-inch circles using a cookie cutter.
6. Place a teaspoon of thick blackberry jam in the center of each circle. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
7. Arrange the hand pies on the prepared baking sheet. Brush each with the beaten egg mixture and sprinkle with granulated sugar.
8. Bake for 20-25 minutes, or until the crust is golden and the filling is bubbly. Tip: Rotate the baking sheet halfway through for even browning.

The hand pies emerge from the oven with a crisp, golden exterior that gives way to a luscious, jammy center. Serve them warm, perhaps with a dollop of clotted cream or a dusting of powdered sugar, for a truly enchanting treat.

Creepy Daisy Chocolate Bark

Evening light filters through the kitchen window as I ponder the simple joy of transforming everyday ingredients into something unexpectedly delightful. This Creepy Daisy Chocolate Bark is a testament to the magic that happens when creativity meets comfort, a treat that’s as fun to make as it is to share.

Ingredients

• 2 cups of high-quality dark chocolate chips, rich and velvety
• 1/2 cup of dried edible daisy petals, subtly floral and crisp
• 1/4 cup of roasted almonds, roughly chopped for a satisfying crunch
• 1 tbsp of coconut oil, unrefined and fragrant
• A pinch of sea salt, finely ground to enhance flavors

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth to avoid wrinkles in your bark.
2. In a double boiler over medium heat, melt the dark chocolate chips and coconut oil together, stirring gently until completely smooth and glossy, about 5 minutes. Tip: Avoid overheating to prevent the chocolate from seizing.
3. Pour the melted chocolate onto the prepared baking sheet, using a spatula to spread it into an even layer about 1/4 inch thick.
4. Immediately sprinkle the dried daisy petals and chopped almonds evenly over the chocolate, then lightly dust with sea salt. Tip: Work quickly before the chocolate begins to set to ensure toppings adhere well.
5. Allow the bark to cool at room temperature for 10 minutes, then transfer to the refrigerator to fully set for at least 30 minutes. Tip: For a cleaner break, score the bark lightly with a knife before it fully hardens.
6. Once set, break the bark into irregular pieces by hand for a rustic look.

Velvety chocolate gives way to the delicate crunch of almonds and the whimsical touch of daisy petals, creating a bark that’s as visually striking as it is delicious. Serve it on a wooden board for a charming presentation, or tuck pieces into parchment cones as edible party favors.

Monster Daisy Marshmallow Treats

Lingering in the quiet of the morning, the thought of creating something sweet and whimsical brings a gentle smile. These Monster Daisy Marshmallow Treats are a playful twist on a classic, blending nostalgia with a dash of creativity.

Ingredients

• 3 cups of crisp rice cereal
• 4 cups of mini marshmallows, fluffy and white
• 3 tablespoons of unsalted butter, rich and creamy
• 1 teaspoon of pure vanilla extract, aromatic and sweet
• Yellow food coloring, vibrant and sunny
• Black decorating gel, bold and smooth

Instructions

1. In a large saucepan, melt the unsalted butter over low heat, stirring gently to prevent browning.
2. Add the mini marshmallows to the melted butter, stirring continuously until completely melted and smooth. Tip: Keep the heat low to avoid scorching the marshmallows.
3. Remove the saucepan from heat and stir in the pure vanilla extract and yellow food coloring until the mixture is uniformly bright yellow.
4. Quickly fold in the crisp rice cereal until evenly coated with the marshmallow mixture. Tip: Work swiftly to ensure the mixture doesn’t set before the cereal is fully incorporated.
5. Press the mixture into a greased 9×13 inch baking dish, using a piece of wax paper to flatten it evenly. Tip: Lightly greasing your hands or the wax paper can prevent sticking.
6. Allow the treats to cool and set at room temperature for at least 1 hour before cutting into daisy shapes with a cookie cutter.
7. Use the black decorating gel to add playful monster faces to each daisy, letting your imagination guide the designs.

Bite into these treats to discover a delightful contrast between the crisp exterior and the soft, chewy center. Serve them at a child’s birthday party or as a whimsical snack to brighten any day.

Vampire’s Kiss Daisy Tart

Today, as the early morning light filters through the kitchen window, there’s a quiet magic in preparing something as enchanting as the Vampire’s Kiss Daisy Tart. This delicate dessert, with its whisper of sweetness and hauntingly beautiful appearance, is perfect for those moments when you crave a touch of whimsy in your baking.

Ingredients

• 1 1/2 cups all-purpose flour, sifted to ensure lightness
• 1/2 cup unsalted butter, cold and cubed for a flaky crust
• 1/4 cup granulated sugar, fine and sparkling like morning dew
• 1/4 tsp sea salt, finely ground to balance the sweetness
• 4 oz cream cheese, softened to room temperature for smooth blending
• 1/2 cup heavy cream, whipped to soft peaks for a cloud-like filling
• 1 tsp vanilla extract, pure and fragrant
• 1/2 cup raspberry jam, seedless and vibrant for the ‘kiss’
• Fresh daisies, edible and pesticide-free for garnish

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated before baking for even cooking.
2. In a large bowl, combine the sifted flour, cubed butter, granulated sugar, and sea salt. Use your fingertips to blend until the mixture resembles coarse crumbs.
3. Press the mixture firmly into a 9-inch tart pan, creating an even layer on the bottom and up the sides. Chill in the refrigerator for 15 minutes to prevent shrinking during baking.
4. Bake the crust for 15-20 minutes, or until golden brown. Allow to cool completely on a wire rack.
5. In a medium bowl, beat the softened cream cheese until smooth. Gently fold in the whipped heavy cream and vanilla extract until fully incorporated.
6. Spread the cream cheese mixture evenly over the cooled crust. Dollop the raspberry jam on top and use a knife to swirl it gently into the filling.
7. Chill the tart in the refrigerator for at least 2 hours to set. Before serving, garnish with fresh daisies for a touch of natural beauty.

As you slice into the tart, the crust crumbles delicately, giving way to the creamy filling and the tart raspberry kiss. Serve it on a misty morning or under the moonlight for an experience that feels like a whisper from another world.

Conclusion

Fantastically eerie and utterly delicious, these 12 Spooky Pushing Up Daisies Dessert Recipes are sure to bewitch your taste buds this season. Whether you’re hosting a haunted house party or just craving something sweetly sinister, there’s a treat here for every ghost and ghoul. Don’t forget to leave a comment with your favorite, and share the scares by pinning this article on Pinterest. Happy baking, and boo-n appétit!