Candy Corn Cakes

18  Ratings
  • 30 min prep
  • 1 hr 41 min total
  • Makes 16 servings.

Candy Corn Cakes Recipe

Ingredients

  • 26 Halloween OREO Cookies, divided
  • 1 pkg. (2-layer size) white cake mix
  • 1 container (16 oz.) ready-to-spread white frosting, divided
  •  yellow and red food colorings
  • 2 Tbsp. EACH yellow, orange and white colored sugar

Instructions

  • Chop  14 cookies coarsely. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring chopped cookies into batter before pouring into prepared pans. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool completely.
  • Tint  1/2 cup frosting with a few drops yellow food coloring; set aside. Spoon 1/2 cup of the remaining frosting into separate bowl. Stir in a few drops each yellow and red food colorings to tint it orange. (Remaining frosting will stay white.)
  • Cut  each cake layer into 8 wedges. Spread with orange, yellow and white frostings to resemble candy corn as shown in photo. Sprinkle each section with matching colored sugars.
  • Frost  rounded edges of cake wedges with remaining frosting. Cut remaining cookies into quarters; use to decorate as shown in photo.

Recipe Tips

Special ExtraDecorate the serving plate with pieces of real candy corn.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

  • Calories 400 
  • Total fat 14 g
  • Saturated fat 3 g
  • Trans fat 1 g
  • Cholesterol 0 mg
  • Sodium 360 mg
  • Carbohydrate 66 g
  • Dietary fiber 0 g
  • Sugars 49 g
  • Protein 3 g
  • Vitamin A 0 %DV
  • Vitamin C 0 %DV
  • Calcium 8 %DV
  • Iron 8 %DV

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