Candy Corn Cake
INGREDIENTS
2 boxes Pillsbury™ Yellow Cake Mix
2 cups water
1 cup oil
6 eggs
3 tubs Pillsbury™ White or Vanilla Frosting (or Filled Pastry Bag)
Orange and yellow gel food dye
1 bag candy corn
SPECIAL EQUIPMENT
Something round like a jar
Knife
Frosting spatula
PREPARATION DIRECTIONS
Cake Preparation Directions:
Step 1
Set oven to 350°F. Coat bottom of 8-inch pan with non-stick cooking spray.
Step 2
In a large bowl, beat 1 box cake mix, oil, water, and eggs per package instructions.
Step 3
Pour batter into 2 8-inch cake pans and bake for 34-38 minutes.
Four-layer Cake Decoration Preparation Directions:
Step 1
Once the cakes have cooled, slice layers horizontally to create 2 layers.
Step 2
Use a small circle cutter, jar or small bowl to cut out centers out of 3 layers only.
Step 3
Assemble cake on cake stand or serving plate by stacking the 3 cake layers with center holes, and spread frosting between each layer.
Step 4
Before adding last cake layer, fill center hole with candy completely.
Step 5
Add your top layer. Frost and decorate the outside. Dye one tub of frosting orange and another yellow, then transfer to piping bags to pipe a ring of color around the cake. Use a frosting spatula to smooth out the layers, then top with more candy corn.
Step 6
Refrigerate until ready to serve, then slice carefully!
Serving Size (1 Slice), Calories 490 (Calories from Fat ), Total Fat 20g (Saturated Fat 6g, Trans Fat g), Cholesterol 45mg, Sodium 430mg, Total Carbohydrate 74g (Dietary Fiber 1g, Sugars 55g, Includes 55g Added Sugars), Protein 3g, Potassium 49mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mg, Calcium 110mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
