I took my cute little Candy Corn Cupcakes from last Halloween and transformed them into a bundt cake for this year. My kids were so excited about this! They really think Candy Corn is a food group!
This cake looks kind of fancy but it’s really simple to make. The key to a basic white cake is the almond extract. A little almond extract just gives a cake a little something special. It makes the cake taste expensive (you know…like you paid a lot of money for it from some fancy bakery). This cake will brighten up your Halloween.
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
1 can vanilla frosting
3 teaspoons almond extract, divided
Orange food coloring
Yellow food coloring
Candy Corn to garnish
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in 2 teaspoons of almond extract. Divide the batter between two bowls. In one bowl, add 7-8 drops of orange food coloring and stir. In the second bowl, add 7-8 drops of yellow food coloring and stir. Pour the orange cake batter in the prepared bundt pan first. Spread out evenly over bottom of pan. Next, pour the yellow batter over the orange and carefully spread it on top. Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling.
To make the frosting, add one teaspoon of almond extract into your vanilla frosting and stir. Spread over cooled cake and top with Candy Corn.
A delicious treat for your trick or treaters!