Pull-Apart Touchdown Cake
This fun cake will become the centerpiece of your big game party. These OREO Cookie cupcakes are decorated like a football field but easy to pull apart for serving.
Prep time15 min
Total time1hr 15min
ServingsMakes 24 servings.
Ingredients
- 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
- ¼ tsp. green food coloring (about 24 drops)
- ¼ cup green sprinkles
- 22 SOUR PATCH KIDS Candies
Preparation
- 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 Wise
In addition to being easy to make, these fun sports-themed treats are portion controlled for easy serving. - Note
If 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. - Tip
You 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 360 |
| % Daily Value* | |
| Total fat 15g | |
| Saturated fat 3.5g | |
| Trans fat 0g | |
| Cholesterol 25mg | |
| Sodium 230mg | |
| Carbohydrate 54g | |
| Dietary fiber 1g | |
| Total sugars 43g | |
| Protein 2g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 6 %DV |
