Candy Corn Cake

31 Days of Fun Fall Ideas- Idea #13

When I started making plans for a fall birthday, I REALLY wanted to make a candy corn cake, I don't really know why it sounded so fun, maybe it was because I LOVE fall and everything about fall including the look (maybe not so much the taste) of candy corn!  So, for a year I have been plotting my cake and since my baby just turned one {sigh} a candy corn cake she shall have!  However it is cute enough to serve up for any family or crowd.

Candy Corn Cake

cake

white frosting (vanilla is the most brilliant white)

orange or yellow sprinkles (which ever color you want to end in)

Mom's Pound Cake Recipe:

1 cake mix (any flavor)

1 package pudding (any flavor that fits cake flavor)

1/3 cup oil

4 eggs

1 cup water

Spray a 9 inch round pan with cooking spray, then line with parchment paper.  To do this, turn pan over and trace onto parchment paper with a pencil, then cut out the circle. Cut a second piece of parchment paper slightly taller than the height of the pan, cut small slits on one edge of the paper, and gently fold slits so paper will sit comfortably inside pan (the slits help the parchment paper sit in a circle.)  Place the bottom piece of parchment paper in the pan, and once more coat with cooking spray and flour.  Pour in batter (fill a small greased dish with remaining batter.)  

-Bake at 350 degrees for 30 minutes or until toothpick comes out clean.  Remove from oven and let stand 10 minutes.  Using a butter knife, scrape around the edge of the cake to loosen any sticking.  Then gently flip cake out onto a cooling rack and let set about 10 more minutes.  

-Place cake on a wax paper covered cookie sheet and put in freezer for 15 minutes, then pull out and cut into desired wedges, I cut 6 slices and then rounded off the top of each triangle wedge.  Return to freezer for 30 minutes.  

-When cold and solid, remove one wedge at a time and frost the top 1/3 with the white frosting.  Return each one to the freezer after frosting.  Once white frosting is done, divide remaining frosting in half and color half yellow and half orange.  

-Frost the second 1/3 of cake wedges and again return to freezer in between.  Once the last frosting color is used (aka orange) gently press sprinkle into the back side of the candy corn and return cake to freezer until ready to serve.  

-Garnish with candy corns as desired.