Easy Halloween Desserts: Candy Corn Bundt Cake Recipe with a Cake Mix
A fun and festive cake for the fall season is always a good idea. Making it with a cake mix keeps it super simple, delicious and moist. Candy Corn is an iconic seasonal candy and a great way to transform a Bundt cake into an amazing treat. With layers of yellow, orange and white cake it will have you feeling happy both inside and out.
Do you love candy corn? Try these Candy Corn Sugar Cookie Bites!
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Candy Corn Bundt Cake
My Darb is a huge candy corn fan! The moment I bring a bag home from the grocery store it is open and he is a happy guy.
I on the other hand, I don’t exactly love the candy but I do love the color combination. They are so darn cute! So making desserts to look like them is right in my wheelhouse.
Ingredients Needed to Make your Candy Corn Bundt Cake
- Vanilla Cake Mix-using a vanilla cake mix allows you to keep 1/3 of it white easily and gives it great flavor.
- Eggs-I always like to break them in a separate bowl just in case I get a shell.
- Vegetable Oil-it adds so much moisture.
- Water-needed to make the cake batter a great consistency.
- Sour Cream-gives the cake a bit a sour flavor that plays nicely with all of the sweet!
Candy Corn Bundt Cake Recipe Variations
- Almond Extract-Add a 1/4-1/2 teaspoon of almond extract to the cake batter for a bit of a different flavor.
- Make More Colorful Layers-Instead of only making three layers of colors make more. Add half of the yellow batter to the bundt pan, top with half of the orange, followed by half of the white. Do that process again and have more layers.
- Store Bought Frosting-Buy a tub of store bought frosting and microwave {being sure to remove all of the foil} for 25 seconds. Stir and continue with 10 second intervals until it is pourable. Pour over the top of the cake.
How to Make a Candy Corn Bundt Cake with a Cake Mix
Using a cake mix to make a Candy Corn Bundt cake is so simple. With a fabulous flavor and most of the ingredients you need, it is a wonderful ingredient to use.
- 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.
- 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}.
- Finally add the white cake batter on top of the orange batter in an even layer. 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.
10 minutes is like a magical number. It gives the cake enough time to cool slightly and release from the pan enough to remove it easily.
Cream Cheese Glaze
While the cake is cooling combine the softened cream cheese and butter with a hand held {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 for 30 seconds, stir and continue to microwave in 15 second increments until you have a pourable consistency.
Add candy corn candy around the edge and in the middle of the cake for an extra special touch.
Expert 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.
- Add sour cream to the cake batter. It gives it an extra special flavor that balances all of the sweetness.
- 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. This will ensure a nice and moist cake.
- Allow the cake to cool in the pan for 10 minutes before inverting it to your cake plate. It is a magical number of minutes.
Storage and Freezing
Store: 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.
Freeze: Wrap the Halloween cake tightly in plastic wrap and freeze for up to 3 months.
Do you love fun Halloween treats? Try these recipes…
- Candy Corn Sugar Cookie Bites
- Halloween Brownie Bites
- Leftover Halloween Candy No Bake Cheesecake
- Dirt Cup Cookie Bites
- Spooky Brownie Bites
- Pumpkin Snickerdoodle Snack Cake
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Candy Corn Bundt Cake Recipe
Ingredients
Cake
- 1 box vanilla cake mix {13.25 ounces}
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- ¼ cup sour cream
Glaze
- 4 oz cream cheese {softened}
- ½ cup butter {softened}
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
Cake
- Preheat the oven to 350°.
- In a medium bowl combine vanilla cake mix, eggs, oil, water and sour cream. Using a hand held {or stand} mixer, mix the ingredients until everything is nicely incorporated.
- Divide the cake batter into 3 bowls. Add orange food coloring to the first bowl and mix to combine. Add yellow food coloring to the second bowl and mix to combine. Leave one of the bowls white.
- Spray your bundt pan liberally with nonstick cooking spray and begin layering the batter into one side of the bundt pan. Start with the yellow cake batter, then top with orange and finally with the white. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with only a few crumbs {but not batter}.
- Remove cake from the oven and cool on cooling rack for 10 minutes before inverting the cake onto a cake plate to cool completely.
Glaze
- While the cake is cooling combine the softened cream cheese and butter with a hand held {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 for 30 seconds, stir and continue to microwave in 15 second increments until you have a pourable consistency.
- Pour the cream cheese frosting glaze over the top of the cake, being sure to cover the top and allowing it to drip over the sides. Arrange candy corn candies around the edge of the cake for the ultimate finishing touch.
Notes
- Refrigerate this cake for up to 5 days in a good airtight container.
- Freeze this cake for up to 3 months.
