Candy Corn Cake Recipe

5 from 1 vote

A cake mix is transformed into a super fun and festive Candy Corn Cake that is perfect for Halloween.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: slices

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.

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.

Refrigerate this cake for up to 5 days in a good airtight container or freeze it for up to 3 months.