This Candy Corn Cake has the colors of the iconic Halloween candy packed into an incredibly easy bundt cake that is the perfect festive treat.

Best of all, the Halloween cake is made with a cake mix, which means it’s simple to make and comes out perfectly every time.

The homemade cream cheese glaze is the finishing touch that brings it all together and makes this cake look like it stepped straight out of the bakery!

Why This Recipe Works

Candy Corn is an iconic seasonal candy, so using those colors is a great way to transform a bundt cake into an amazing treat.  With layers of yellow, orange and white cake, this candy corn cake will have you feeling happy inside and out.

Even if you’re not a fan of candy corn, the color combination is such a classic. That’s why I used it in my Candy Corn Cookies, too!

Starting with a cake mix means you don’t need to measure out dry ingredients, but we’re also doctoring it up with sour cream and a homemade cream cheese glaze that makes it taste completely homemade!

Ingredients Needed

• Vanilla Cake Mix – Using a cake mix allows you to keep 1/3 of the mix white easily and gives it great flavor. You can also substitute with a white cake mix if you have it on hand.
• Sour Cream – This is my secret ingredient for making a cake mix taste homemade. I love the moisture and tang that it adds!
• Cream Cheese – We’ll use half a block of softened cream cheese for the homemade glaze that brings the whole cake together.

See recipe card for full information on ingredients and quantities.

The Cake Mix I Used

For this Halloween bundt cake, I used a vanilla cake mix. This is a great foundation for lots of other vanilla cake mix recipes, so I always have it on hand!

I used Betty Crocker for this recipe, but you could also try Duncan Hines or Pillsbury. As long as it comes in a 13.235-ounce box, you’ll be good to go!

Can I Use a Different Cake Mix?

You can also substitute in white cake mix if that’s what you have. You’ll still get similar flavors and that clean white canvas that makes the yellow and orange layers really pop.

I wouldn’t use a yellow cake mix or any other flavors for this recipe because it will dilute the colors that make this Halloween cake look just like candy corn!

How to Make Candy Corn Cake

1. Combine the cake batter ingredients in a medium bowl and mix using a handheld mixer {or by hand}.  Divide the batter evenly between 3 bowls.  Put orange food coloring to one, yellow to another and keep the third white. Add the yellow colored cake batter to your Bundt pan that has been liberally sprayed with nonstick spray.
2. Add the orange cake batter to the top of the yellow batter in an even layer {this same technique is used for this Chocolate and Vanilla Bundt Cake}.

3. Finally add the white cake batter on top of the orange batter in an even layer. 
4. Bake in a 350 degree oven for 30-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs {but no batter}. Remove the cake from the oven and allow it to cool in the pan for 10 minutes.  Then invert the cake onto a cake plate.

5. While the cake is cooling, combine the softened cream cheese and butter with a handheld {or stand} mixer until creamy and smooth. Add the vanilla and powdered sugar. Continue to mix until you have a smooth frosting. To get a pourable glaze, microwave the frosting in 15-second increments. Pour it over the candy corn bundt cake and decorate the edges with candy corn if you like!

Pro Tips

• Liberally spray your bundt pan with nonstick spray right before adding the batter.  If you do this step too soon, it will pool in the bottom of the pan.
• Don’t over-bake the bundt cake.  Check it with a toothpick inserted near the center but don’t wait for it to come out clean.  You want it to come out with a few moist crumbs but no batter.
• Allow the cake to cool in the pan for 10 minutes before inverting it to your cake plate.  This gives the cake enough time to cool slightly and release from the pan enough to remove it easily.
• Make it even easier with store-bought frosting. Remove all of the foil and microwave it for 25 seconds.  Stir and continue with 10 second intervals until it is pourable.
• Add more layers or a splash of almond flavor. If you’re feeling, only use half of each color batter in the first 3 layers, and then repeat to get 6 layers of color. You could also add 1/4 to 1/2 teaspoon of almond extract to the batter for a different flavor.

Storage Instructions

This cake will keep for up to 5 days as long as it is stored in a good airtight container {wrapped in plastic wrap} and refrigerated. You can also freeze it for up to 3 months.

Recipe FAQs

Want more easy Halloween dessert recipes?

Check out my easy Halloween Recipes that are perfect for a party, or choose one of the recipes below!

• Creepy Halloween Chocolate Chip Cookies
• Easy and Spooky Halloween Chocolate Covered Oreos
• Candy Corn Sugar Cookies
• Halloween Brownie Bites
• Leftover Halloween Candy No Bake Cheesecake
• Dirt Cup Cookie Bites
• Spooky Brownie Bat Bites