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Candy Corn Cakes

Candy Corn Cakes

Prep time30 min
Total time1hr 41min
ServingsMakes 16 servings.
  • 26 Boo 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
  • 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 <u>each</u> 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 Extra
    Decorate the serving plate with pieces of real candy corn.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 14g 
   Saturated fat 3g 
   Trans fat 1g 
Cholesterol 0mg 
Sodium 360mg 
Carbohydrate 66g 
   Dietary fiber 0g 
   Total sugars 49g 
Protein 3g 
Vitamin A0 %DV
Vitamin C0 %DV
Calcium8 %DV
Iron8 %DV

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