Candy Corn Cakes

1
(0) 0 Reviews
Prep Time
30
min.
Total Time
1
hr.
41
min.
Servings

16 servings

What You Need

Showing deals in Cambridge, MA 02142
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.
  • Cut remaining cookies into quarters. Attach to rounded edges of cake wedges with remaining frostings.

Special Extra

Decorate the serving plate with pieces of real candy corn.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 400
% Daily Value
Total fat 14g
Saturated fat 3g
Cholesterol 0mg
Sodium 360mg
Carbohydrate 66g
Dietary fiber 1g
Sugars 49g
Protein 3g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

Explore by Recipe Tag

K:62827v0:138538

>