Candy corn inspired this Bundt cake. I love this seasonal candy and eat more than my share as soon as it hits the shelves in September all the way through Thanksgiving. Layers aren’t always realistic in Bundt cakes but I tried anyhow to recreate the orange, yellow and white sections of candy corn in this cake.
I used food coloring to make the three colors (and, yes, I did pause before using artificial colors but this is Halloween and I am guessing this won’t be the first or last I see of artificial flavors this month, right?). The layers swirled inside but stayed relatively separated on the outside which made for a happy surprise when the cake came out of the cake pan. An glaze made of candy corn and cream finished off the candy corn theme. Happy Halloween!
October is a month of treats, costumes and fall decorating– let’s take that festive feeling into the kitchen with this month’s #BundtaMonth theme of CANDY! Thanks to Lora at Cake Duchess and Anhurada at Baker Street the #BundtaMonth group has been busy creating candy creations with Bundt cakes this month. I’m excited to see this month’s cakes and we’d love for you to join us!
- 2 1/2 cups granulated sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 5 large eggs
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- food coloring in orange, yellow and white
- 1 cup candy corn
- 1/2 cup heavy cream
For the cake
- Preheat oven to 350 degrees. Spray Bundt pan with baking spray and dust with flour.
- Combine sugar, butter, vanilla, and eggs with an electric mixer or stand mixer. Beat on high for 3-5 minutes. Separately mix the dry ingredients-- the flour, baking powder, and salt. Add the dry ingredients to the wet mixture alternating with milk until just combined.
- Bake for 1 hour or until a toothpick comes out clean from the center. Cool completely in pan before turning out onto a wire rack or cake stand.
For the glaze
- Heat the candy corn and heavy cream on low in a small saucepan, stirring frequently. Once the majority of candy corn has melted, take the pan off the heat and whisk the glaze until smooth.
Pound Cake recipe from Betty Crocker's Cookbook, page 99
Serving Size:1 slice
Amount Per Serving: Calories: 415 Total Fat: 16g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 98mg Sodium: 189mg Carbohydrates: 63g Fiber: 1g Sugar: 43g Protein: 5g
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Kitchen Tools I used in this Recipe:
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