Candy Corn Cake

How adorable is this cake?! It is so easy to make, and oh, so clever!

MyRecipes has a homemade version of this cake, but I'm all for the easy impact-Cake mix it is! 

 

Start with Duncan Hines Moist Deluxe Dark Chocolate Fudge cake. This stuff is AMAZING! Mix as directed and preheat oven to 350ºF. Grease a 9-inch round cake pan; line with parchment paper. Grease parchment. Lightly coat bottom and sides of pan with flour, knocking out excess. Pour in cake mix and bake for indicated time on box.

When cake is finished, pull out of the pan by lifting by the parchment paper and freeze overnight.

Frosting Ingredients:
3-3/4 cup (l lb. box) Powdered Sugar

1/4 tsp. salt

1/4 cup milk

1 tsp. vanilla
1/3 cup butter (2/3 stick), softened

Cut cake into triangles and frost all sides of each piece with a very thin layer of frosting. Let chill in the refrigerator for one hour. This will secure the cake crumbs and prevent them from intruding on your frosting.

Separate frosting into 3 bowls and add yellow food coloring to one, orange to another and leave the rest white. The key to making this cake look amazing is getting the right colors. Make sure you use enough food coloring, and mix the colors to get the right candy corn shades. If the orange is too pastel, add red food coloring to brighten it up. Just add a small amount while you're mixing until you get the perfect shade. Similarly, add a little orange food coloring to make the yellow brighter.

Working with 1 wedge at a time, leaving remaining cake wedges in freezer, frost pointed end with white icing, middle portion with yellow icing, and outer portion with orange icing. Repeat with remaining cake wedges and frosting. Press sprinkles on outside of wedges, if desired. Serve on a round white cake plate with real candy corns sprinkling the plate. Enjoy!