Candy Corn Cakes

This fun cake is perfect for a fall or Halloween party! Cut slices are decorated like candy corn making this dessert recipe perfect for autumn celebrations.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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 coloring s
  • 2 Tbsp. EACH yellow, orange and white colored sugar

Nutrition facts

Recipe Tips

1

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.

2

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.)

3

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.

4

Frost rounded edges of cake wedges with remaining frosting. Cut remaining cookies into quarters; use to decorate as shown in photo.