Candy Corn-ucopia Cake

Candy Corn-ucopia Cake


  • Grease and flour for pans

  • 2 boxes moist devil’s food cake mix

  • 6 large eggs

  • 1 cup milk

  • 1 cup brewed coffee at room temperature

  • 1/3 cup vegetable oil

  • 1-2 teaspoons black food coloring

  • 3 containers creamy vanilla frosting 16 ounces each

  • Orange food coloring

  • 2 1/2 cups candy corn


  1. Preheat oven to 350°F. Grease and fl our four 9-inch round cake pans.

  2. In a large bowl, with an electric mixer on low, combine cake mixes, eggs, milk, coffee, and vegetable oil and mix until moistened. Increase to medium and beat until smooth, about 3 minutes. Stir in black food coloring to desired shade and mix until fully blended, about 1 minute.

  3. Divide batter among prepared pans and bake for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean. Cool to touch, about 15 minutes, then unmold onto wire racks to cool completely.

  4. In a medium bowl, tint frosting with orange food coloring to desired shade.

  5. With a serrated knife, level tops of cake layers and discard trimmings. With a paring knife, cut a 3 1/2-inch round out of the center of two of the cake layers. You should have two solid cake layers and two layers with a hole in the middle.

  6. To assemble, set a solid cake layer on a serving platter. Spread top with 1/4 inch frosting. Set a cake layer with a hole on top and spread top with 1/4 inch frosting. Do not frost center. Top with remaining cake layer with a hole in the center and frost. Pour candy corn into the well of the cake. Set the last solid cake layer on top and frost top and sides with remaining frosting.

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