Even folks who aren't fans of candy corn will love these Candy Corn Cakes! Red and yellow food coloring and colored sugar give these Candy Corn Cakes their classic Halloween colors.
What You Need
Original recipe yields 16 servings
26 Halloween 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 colorings
2 Tbsp. each yellow, orange and white colored sugar
Add To Shopping List
Let's Make It
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.
Decorate the serving plate with pieces of real candy corn.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 1.5g
Total Carbohydrates 43g
Dietary Fibers 0.8693g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.