Candy Corn Cake
Want a really
cute and different Halloween cake?
This is a candy corn cake that we made in our
The recipe came from the Land O Lakes Recipe Collection
"Fall Favorites Edition" that was on display until October 8, 2011. The
recipe (with pictures) is on pages 16 and 17.
Here's how to make it:
- 1 (18.25-ounce) package of yellow cake mix with pudding (We
used Pillsbury Moist Supreme Golden Butter Recipe)
- 1 cup of water
- 1/3 cup Land O Lakes Butter (that has been melted)
- 3 eggs
- 2 tablespoons of orange candy sprinkles (or nonpareils)
- 6 cups of powdered sugar
- 3/4 cup Land O Lakes Butter (that has been softened)
- 5 to 6 tablespoons of Land O Lakes Half & Half (or Fat
Free Half & Half)
- Bright orange decorator sugar
- Bright yellow decorator sugar
- White sparkling decorator sugar
- Candy corn (if desired)
1. Preheat oven to 350 degrees
2. Line the bottom of a 13 by 9-inch baking pan with waxed
paper. (Helpful Hint: We placed the baking pan on top of a piece of waxed
paper, traced out along the outside bottom of the pan, then cut the waxed paper
with scissors so it covered only the bottom of the baking pan). Spray the
entire inside of the pan and the waxed paper with a non-stick cooking spray like Pam.
3. Beat all the cake ingredients (except for the sprinkles)
together in a mixing bowl. After it is beaten as described on the package
of cake mix, add the orange sprinkles by stirring them in.
4. Pour the batter into the cake pan you prepared and bake at
350 degrees for 29 to 32 minutes. We inserted a toothpick after 30 minutes
of baking time and it came out clean.
5. Cool the cake on a kitchen counter for 1 hour. Then
cover it with aluminum foil and put it in the freezer for 2 hours.
6. Make the frosting by combining the powdered sugar and the
softened butter in a large bowl. Using a medium speed, beat it until it is
well mixed. Add the half & half while you continue
7. Take the cake from the freezer and put it on a large
cutting board with the bottom of the cake facing up. Peel off the waxed
paper. If you are having trouble getting the waxed paper to release, put a
hot, damp dish towel over the inverted baking pan.
8. Cut a triangle out of the cake as shown below. We
marked the middle of the cake (on one end) with a toothpick and then used a
piece of copy paper like a ruler to score straight lines to the other
9. Put the two small triangles together, top-side down to form
a large triangle equal in size to the one you cut out of the middle of the
cake. The recipe calls for the cake to sit on top of aluminum foil, but we
just put ours directly on top of a white, cardboard cake board. Then,
frost the two triangles, which are sitting side-by-side, to form the bottom
layer of the cake. (Please note that we kept the top side up, but we made it
flat by using a cake leveler).
10. Place the large triangle on top (carefully) and then frost
the top and sides. Trim off any uneven edges before frosting.
11. Use a toothpick or knife to draw lines on top of the icing
three parts. (Do not cut deeply; just score it enough to divide the
sections to make the next step easier.
12. Sprinkle yellow sugar on the wide end of the cake.
Gently place waxed paper on the middle section to prevent yellow sugar from
going into the middle area where you will be putting the orange
13. Sprinkle the orange sugar in the middle section, with both
end sections being protected by waxed paper.
14. Sprinkle white decorator sugar on the small end to complete
the candy corn cake.
15. We then placed some candy corn pieces along the
bottom edge of the cake and put some on the cake board for effect.
Here is a picture of the finished candy corn cake:
So, how did this candy corn cake taste?
It is a great idea for a Halloween cake, but this colorful
confection will delight your family any time of the year.
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