Piñata Cake

Name: Piñata Cake
Prep time: 20 min
Total time: 4 h 40 min
Yield: 18 servings
Ingredients: 2 pkg. (2-layer size each) white cake mix; 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream; 2/3 cup powdered sugar; 1 tsp. vanilla; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed; 1 pkg. (11.4 oz.) candy-coated chocolate pieces; 1 Tbsp. sprinkles

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Recipe by Kraft

Prep Time

20
min.

Total Time

4
hr.

40
min.

Servings

18 servings

Hit the birthday party jackpot with our delicious Piñata Cake! This creative Piñata Cake will surprise and delight all party guests, both kids and adults.

What You Need

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2 pkg. (2-layer size each) white cake mix
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. (11.4 oz.) candy-coated chocolate pieces
1 Tbsp. sprinkles

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Make It

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Heat oven to 350ºF.
Prepare batter from 1 pkg. cake mix and bake as directed on package for 2 (9-inch) round cake layers. Cool 15 min. Remove cakes from pans to wire racks; cool completely.
Meanwhile, use remaining cake mix and same pans to bake 2 additional cakes, washing pans before reusing. Remove cakes from pans; cool completely.
Mix sour cream, sugar and vanilla in large bowl until blended; gently stir in COOL WHIP.
Cut 1 (3-inch) round piece from center of each of 2 of the cakes; remove and discard small cake rounds or reserve for snacking.
Stack 1 whole cake and 2 cut-up cakes on serving plate, spreading each cake with 1/3 cup COOL WHIP mixture before covering with next cake layer. Spread top of cut cake with 1/3 cup of the remaining COOL WHIP mixture. Fill hole in center of stacked cakes with candies. Cover with remaining (whole) cake layer.
Frost top and side of cake with remaining COOL WHIP mixture. Decorate with sprinkles.
Refrigerate 2 hours.

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Kitchen Tips
Nutrition

Size Wise

Savor a serving of this crowd-pleasing dessert on special occasions.

Substitute

Substitute 1-3/4 cups of your favorite variety of candy, such small round hard candies or unwrapped chocolate candy coins, for the candy-coated chocolate pieces.

Make Ahead

For added convenience, the cake layers can be baked ahead of time. Tightly wrap each cooled cake layer in plastic wrap and freeze up to 2 weeks. When ready to serve, thaw cakes at room temperature before using to prepare dessert as directed.

Shortcut

If you have 4 (9-inch) round pans, you can prepare and bake all the cakes at once to save time.

Servings

18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories	290

Total fat	13g
Saturated fat	7g
Cholesterol	10mg
Sodium	210mg
Carbohydrate	39g

Sugars	29g
Protein	3g
% Daily Value
Vitamin A	2 %DV
Vitamin C	0 %DV
Calcium	6 %DV
Iron	2 %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.