Pull-Apart Touchdown Cake

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  • 15 min prep
  • 1 hr 15 min total
  • Makes 24 servings.

Pull-Apart Touchdown Cake Recipe


  • 25 OREO Cookies, divided
  • 1 pkg. (2-layer size) devil's food cake mix
  • 8 pretzel sticks (4 inch)
  • 2 oz. white baking chocolate, melted
  • 1 tsp. EACH yellow and red nonpareils
  • 2 containers (16 oz. each) ready-to-spread white frosting, divided
  • 1/4 tsp. green food coloring (about 24 drops)
  • 1/4 cup green sprinkles
  • 22 SOUR PATCH KIDS Candies


  • Heat  oven to 350°F.
  • Reserve  1 cookie for later use. Place remaining cookies in 24 paper-lined muffin cups. Prepare cake batter as directed on package; spoon over cookies in muffin pans. Bake as directed on package for cupcakes. Cool in pans 5 min.; remove to wire racks. Cool completely.
  • Meanwhile,  use pretzels to make 2 goalposts on sheet of waxed paper. Drizzle with melted chocolate, then sprinkle with nonpareils. Let stand until chocolate is firm.
  • Remove  and discard paper liners from cupcakes. Arrange cupcakes, with cookie sides up and sides touching, in rectangular shape on platter.
  • Spoon  1/4 cup frosting into pastry bag fitted with small round tip; reserve for later use. Spoon remaining frosting into medium bowl; stir in food coloring. Spoon into separate pastry bag fitted with star tip.
  • Pipe  green frosting onto cupcakes to resemble grass on a football field as shown in photo; top with green sprinkles. Use some of the white frosting to decorate top of reserved cookie to resemble a football. Use remaining white frosting to add the lines and 50-yard marking on the football field.
  • Insert  goal posts into top of cake, then decorate top of cake with football cookie and SOUR PATCH KIDS Candies just before serving.

Recipe Tips

Size WiseIn addition to being easy to make, these fun sports-themed treats are portion controlled for easy serving.

NoteIf you don't have pastry bags, you can instead use resealable plastic bags to pipe the frostings onto the cupcakes as directed. You will need a large bag for the green frosting and a small bag for the white frosting. Fill bags with frostings as directed, then cut one small corner off bottom of each bag before using to pipe frosting onto the cupcakes.

TipYou might have a small amount of cake batter left after making the 24 cupcakes. If so, just spoon the remaining batter into a few additional paper-lined muffin cups and bake as directed for cupcakes. Reserve for another use.


Nutrition Information

Makes 24 servings.

Nutrition per serving:

    • Calories 360 
    • Total fat 15 g
    • Saturated fat 3.5 g
    • Cholesterol 25 mg
    • Sodium 230 mg
    • Carbohydrate 54 g
    • Dietary fiber 1 g
    • Total sugars 43 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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