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Candy Corn Cakes

Prep time

30 min

Total time

1 hr 41 min

Servings

Makes 16 servings.

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    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
Preparation
  • 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.

164518

Nutrition Information

Nutrition per serving:

  • Calories

    400

  • Total Fat

    14g

  •    Saturated Fat

    3g

  • Cholesterol

    0mg

  • Sodium

    360mg

  • Total Carbohydrate

    66g

  •    Dietary Fiber

    0g

  •    Total Sugars

    49g

  •       Includes Added Sugars

    n/a

  • Protein

    3g

  • Vitamin A

    0%DV

  • Vitamin C

    0%DV

  • Vitamin D

    n/a

  • Calcium

    8%DV

  • Iron

    8%DV

  • Potassium

    n/a

    • n/a indicates that data is not available

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