Candy Corn Bundt Cake

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Candy Corn Bundt Cake
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  1. Pound Cake recipe from Betty Crocker's Cookbook, page 99
  2. 2 1/2 cups granulated sugar
  3. 1 cup butter
  4. 1 teaspoon vanilla extract
  5. 5 large eggs
  6. 3 cups flour
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 1 cup milk
  10. food coloring in orange, yellow and white
  1. 1 cup candy corn
  2. 1/2 cup heavy cream
  3. I know that the orange glaze looks sickly sweet BUT it is NOT-- the cream tames the candy corn and the glaze is a nice addition to the cake. Try it!!
  4. Heat the candy corn and heavy cream on low in a small saucepan, stirring frequently. Once the majority of candy corn has melted, take the pan off the heat and whisk the glaze until smooth.
  1. Preheat oven to 350 degrees. Spray Bundt pan with baking spray and dust with flour.
  2. Combine sugar, butter, vanilla, and eggs with an electric mixer or stand mixer. Beat on high for 3-5 minutes. Separately mix the dry ingredients-- the flour, baking powder, and salt. Add the dry ingredients to the wet mixture alternating with milk until just combined.
  3. Bake for 1 hour or until a toothpick comes out clean from the center. Cool completely in pan before turning out onto a wire rack or cake stand.
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