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Dessert Recipes

This Candy Corn Cake Stacks Recipe Makes the Perfect Halloween Treat

When spooky season approaches, a few things instantly come to mind: Pumpkins, ghosts and candy corn. This year, pay homage to the beloved multicolored sweet treat at your Halloween party with mini cakes designed to replicate it! In our easy recipe, individual cake stacks feature orange, yellow and white cake layers that are layered with fluffy marshmallow and then topped with candy corn. Serve the cakes and then watch your guests be wowed!

Turn Cake Scraps Into Cake Pops

After you make the mini cakes, you’ll have some leftover cake scraps. Instead of tossing them, turn ‘em into cake pops! Simply transfer the scraps to a stand mixer with a few spoonfuls of frosting. On medium-low speed, beat until the mixture resembles a soft dough. Next, roll the dough into 1” balls, insert cake pop sticks, place them on a parchment-lined baking sheet and freeze for 30 minutes. To finish, dip the pops in melted white chocolate, coat with sprinkles and let stand until solid. Then serve with our spooky candy corn cake stacks!

Related: 28 Halloween Desserts So Good They’ll Drive You Batty


9 servings

Total Time

Prep Time

Cook Time


  • 1 (15.25 oz.) pkg. white cake mix
  • 3 egg whites
  • ⅓ cup oil
  • Yellow and orange food coloring
  • 1 cup butter, at room temp.
  • 1 (7 oz.) jar marshmallow crème
  • 2 cups confectioners’ sugar
  • 1 tsp. vanilla extract
  • 9 pieces candy corn


Heat oven to 325°F. Coat 3 (9") square baking pans with cooking spray. Line bottom with parchment paper; coat with cooking spray. Prepare cake mix according to package directions with egg whites, oil and 1 cup water. Divide batter among 3 medium bowls. Tint first bowl yellow and second bowl orange; leave third bowl white. Transfer batters to separate cake pans. Bake until toothpick inserted in centers comes out clean, about 12 min. Let cool 10 min. Transfer from pans to rack; let cool.

On medium speed, beat butter until fluffy, 2 min. On low, beat in marshmallow crème, then sugar and vanilla until combined. Beat on medium-high until fluffy, about 2-3 min. Transfer frosting to pastry bag fitted with star tip. Using 21⁄2" round cutter, cut out 9 shapes from each cake. Layer yellow, orange and white cake rounds with frosting. Top each with one piece of candy corn.


  • Calories: 640
  • Fat: 33 gram
  • Saturated Fat: 16 gram
  • Protein: 3 gram
  • Carbohydrate: 83 gram
  • Cholesterol: 55 mg
  • Sugar: 61 gram
  • Sodium: 520 mg


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