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Candy Corn Cake

Saw this cake on Wilton and had to make it, and of course it had to, for this D.H. woman, be made with none other than Duncan Hines Cake Mixes. I work at a major grocery store known for it's wonderful baked goods. I was so happy when, after trying this cake, not once, but twice the assistant bakery manager told me that was such a great cake, and loved the icing.

  • Hands-On Time:
  • Total Time:
  • Servings: 6-8
  • Rating:


  • Cake:
  • Checkerboard Cake Pan
  • 1 Box Duncan Hines Signature Orange Supreme Cake Mix
  • 1 Box Duncan Hines Coconut Supreme Cake Mix
  • 1 1/3 cups of water for each mix
  • 1/3 cup of canola oil for each mix
  • Yellow and Orange Paste Colors
  • Florida High Humidity Icing:
  • 1 cup shortening
  • 1 cup softened butter
  • 1 teaspoon clear vanilla
  • 1 teaspoon butter flavoring
  • 8 cups powdered sugar
  • 4 tablespoons of Coffee Mate Italian Sweet Cream (more if needed)
  • 4 tablespoons of corn starch
  • 3 decorating bags
  • 3 #18 Star Tips
  • Candy Corn (optional)

Baking Instructions

  1. Preheat oven to 350ºF.
  2. Prepare cake pans by spraying with cooking spray. Set the insert divider in one of the three pans and set aside.
  3. Prepare both cake mixes in separate medium sized bowls. Remove one and half cups of batter from the coconut and set aside.
  4. To the remaining coconut mix add yellow coloring. To the orange cake mix add orange coloring.
  5. Into the center of the first pan, in the smallest area, place 1/2 cup of the coconut batter. Fill the middle area with orange batter half way up the pan. Fill the outside area with yellow batter half way up the pan.
  6. Very gently, lifting straight up take out insert. Wash, dry completely and repeat in the next two prepared pans.
  7. Bake 35 minutes, or until toothpick inserted in center comes out clean.
  8. Cool completely before icing. (I like to freeze my cakes for easier leveling and icing =)
  9. To prepare icing, cream shortening and butter until smooth. Add vanilla, butter flavoring, and coffee cream. Gradually add in powdered sugar until completely incorporated. This icing is great for decorating and perfect for high temps like we have almost all year long here in Florida.
  10. To decorate, prepare decorating bag with star tips. Place about one full cup of icing in first bag; set aside. Divide just about equally remaining icing *leaving just a scant more for the orange. Tint remaining one orange, one yellow.
  11. Level cakes. Starting with the center circle, decorate all three cakes with the white icing.
  12. Next decorate the orange middle section of all three cakes. Finish up with the outside perimeter using the yellow.
  13. Decorate outside edge of cake with candy corn.

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slicing layers trick

slicing layers trick

When you need to "slice" a layer of cake in half to layer with filling, use dental floss. Encircle the layer of cake with a piece of floss long enough to go all away around the cake; make sure the floss is approximately in the middle around the side (where you want to divide it into two layers) then cross the ends of the floss and with one end in each hand gently pull on the floss until it has cut all the way through the layer.



Before frosting a bunt cake I always put my frosting in a. Microwave for 25 secs then stir and pour the amount into a quart size Baggie then snip the edge off and you proceed to drizzle your cake. This allows a great look and easy clean up

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