Fall Foodie: Candy Corn Cake

Alright, let’s just get this out of the way- candy corn is actually really gross, you guys.

I don’t know anyone who willingly eats it and it’s always the last ditch resort for those who didn’t buy their candy for Trick-or-Treaters in enough time and just grabbed whatever was left at the store. Even “fresh” candy corn tastes/feels stale- and there’s no way it doesn’t cause permanent damage to your teeth. It’s just a flavorless, chewy nightmare.

BUT the colors are nice- and are quite appropriate for the Fall- so I decided to make a lemon, orange & vanilla bean layered cake inspired by the white, orange and yellow trio that comprise this triangular crime against humanity and decent candy-lovers everywhere. The taste of the cake was considerably better than the candy itself- and it’s pretty easy to whip up if you have a little bit of extra time and a couple of round baking pans to play with!


  • 3 boxed cake mixes (1 vanilla, 1 orange and 1 lemon. I used Duncan Hines Signature mixes!)
  • 3 cups of water
  • 9 large eggs
  • 1 cup vegetable oil
  • 2 containers of your choice of frosting (I used a white buttercream for the one pictured above.)
  • One small bag of candy corn and decorative toppings of your choice. Don’t worry- the candy corn is more than likely going to go in the trash when it’s all said and done.


  1. Pre-heat your oven to 350°F for metal and glass pans (325°F for dark or coated pans)
  2. Grease sides and bottoms of pan(s) and flour lightly.
  3. Working box by box- blend the cake mix, 1 cup water, 3 large eggs, and ⅓ cup vegetable oil in a large bowl until mixture is completely moistened.
  4. From there, beat the mixture at a medium speed for approximately 2-3 minutes.
  5. Pour the batter in your pan.
  6. Repeat the process with the remaining two boxes of cake mix- using the same amount of water, eggs and vegetable oil- until all of your batter is smoothly mixed and poured evenly into their separate/respective pans.
  7. Bake the pans in the center of your oven for approximately 22-27 minutes. Be sure your cake layers are cooked through evenly by inserting a toothpick into the center of the cake and checking that it comes out clean.
  8. Cool your cakes on a pan/wire rack for about 15 minutes before removing them from their pans.
  9. Your cakes should be layered with vanilla on top, orange in the center, and lemon on the bottom. Be sure to frost each layer before stacking them on top of one another to get them to stick together and not slide around!
  10. Frost your stacked cake and decorate with sprinkles and candy corn.
  11. Take as many photos as needed.
  12. Pick off the candy corn and promptly throw it in the garbage. From there- enjoy the rest of your cake!

While I typically enjoy more citrus-flavored desserts in the Summertime- this was an excellent and festive treat to bake now that Halloween is right around the corner. The vanilla and the orange/lemon zest really paired well together!

I’m actually whipping up a batch of cupcakes using this same recipe (just a different type of pan, of course!) to bring to my company’s Halloween party next week. I’m hoping they are just as big of a hit as this cake was for my friends!


– Ashley –

3 thoughts on “Fall Foodie: Candy Corn Cake

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