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Dessert Recipes

Glazed Candy Corn Cake

Enchant everyone when you serve this mile-high masterpiece that’s a breeze to whip up with cake mix.

Serving Size:


Active Time:

1 hr., 15 min.

Total Time:

3 hrs.


  • 1 (15.25 oz.) pkg. white cake mix
  • 3 egg whites
  • ½ cup oil
  • 1 tsp. almond extract
  • Orange and yellow concentrated food coloring
  • 2 cups butter, at room temp.
  • 4 cups confectioners’ sugar
  • 1 tsp. vanilla extract
  • ½ cup semisweet chocolate chips
  • ⅓  heavy cream
  • Candy corn


  1. Heat oven to 325°F. Coat 3 (8”) round cake pans with cooking spray with flour. Prepare cake mix according to package directions with egg whites, oil and 1 cup water. Stir in almond extract. Divide batter among 3 bowls. Tint 1 bowl orange and another bowl yellow. Transfer batters to pans. Bake until toothpick inserted in centers comes out clean, 12-15 min. Cool 10 min. Transfer from pans to rack; cool.
  2. On medium speed, beat butter until fluffy, 2 min. On low, gradually beat in confectioners’ sugar then vanilla extract until combined. Beat on medium-high until fluffy. Tint orange. Place yellow cake layer on serving plate. Spread with 1 cup frosting. Top with orange cake layer and 1 cup frosting. Top with remaining cake layer. Spread top and side with remaining frosting. Chill until set, 1 hr.
  3. In microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 15-sec. intervals, stirring, until smooth. Cool. Spread chocolate glaze over top of cake allowing some to drip down side. Let set, 15 min. Top with candy corn.

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