Candy Corn Pound Cake: Cream based pound cake that has candy corn infused into the cream in both the batter and the icing. A must make for candy corn lovers.
This post and recipe was created for #HalloweenTreatsWeek! I was sent products by some of the sponsor companies but as always opinions, bad grammar, and overuse of emojis are 100% mine.
In this post I used Dixie Crystals Sugar granulated sugar which was sent to me free by the company for participating in #HalloweenTreatsWeek.
To finish off #HalloweenTreatsWeek I made a Candy Corn Pound Cake.
Just like all the desserts I make that are candy corn…I make sure to used actual candy corn in the recipe.
I bring this up because a lot of recipes say candy corn but they just make them white, yellow, and orange.
Which I did in this cake…but I also used candy corn infused cream for the cake and icing.
As with all the candy corn treats I make, the flavor of candy corn is there, but it’s not a hit you over the head sickly candy corn taste.
Just all the goodness of candy corn without the teeth hurting. 🙂
This is your basic cream based pound cake but just kicked up a Halloween notch or two.
Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
- Frosted Halloween Monster Mash Brownies from Big Bear’s Wife
- Candy Corn Pound Cake from Sweet ReciPEAs
- Halloween Scene Cake from Mrs Happy Homemaker
- Super Cute Halloween Ghost Cupcakes from I am a Honey Bee
- Gooey Monster Peanut Butter Cookies from The Spiffy Cookie
- Mini Mummy Dogs from Karen’s Kitchen Stories
- Frankenstein Crispy Rice Cereal Treats from The Redhead Baker
- Little Monsters Halloween Mocktails from 4 Sons R Us
- Graveyard Pudding from The Beard and The Baker
- Cake Mix Candy Corn Naked Cake from Southern from Scratch
- Bloody Good Mini Cheesecakes from Sugar Dish Me
Candy Corn Pound Cake
1½ cups unsalted butter, at room temperature
3 cups granulated sugar
6 eggs, room temperature
3 cups cake flour, sifted
1/4 tsp. salt
2 1/2 cups heavy cream
1 1/2 cups candy corn
2 cups powdered sugar
Using a medium sauce pan heat the heavy cream and the candy corn together.
Bring to a boil and then take off of heat.
The candy corn should dissolve.
If the candy corn does not dissolve place over heat and stir until it does. Set aside.
Using a stand mixer with the paddle attachment, cream the butter with the sugar until well combined (about 5 minutes)
Add the eggs one at a time and mix completely after each egg.
Toss in the salt and mix.
Alternate adding the flour and 1 cup candy corn infused heavy whipping cream, mixing thoroughly after each addition.
Grease and flour a 9.5 bundt pan.
If wanting candy corn colors, divide the batter into three bowls.
One bowl will remain untouched.
The second bowl add orange food coloring and mix until fully combined.
Third bowl add the yellow food coloring and mix until fully combined.
Spoon the batter into the pan picking a different color each time.
Repeat until all the batter is used up.
Place into a cold oven on the middle rack and turn the oven to 325F.
Bake for 1 hour and 20-30 minutes or until a toothpick inserted into center comes out clean.
Let cake cool in the pan for a few minutes before removing to finish cooling on a cooling rack.
For the Icing:
Mix the powdered sugar and 1 cup candy corn infused heavy cream.
If too thick, thin with more candy corn infused heavy cream.
Glaze the cake.
Top with candy corns if desired.
Happy Halloween! We hope you’re ready for a spooktacular event as we celebrate Halloween with the first annual #HalloweenTreatsWeek event hosted by Angie from Big Bear’s Wife. This haunting week-long event is filled with fantastic Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
For our very first #HalloweenTreatsWeek event we have 30 talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 100 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all!
Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!
Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Pure Vanilla Extract, Ground Cinnamon, Caramel Extract, Almond Extract, Pumpkin Pie Dip Mix and Adam’s Best Twice as strong Vanilla
Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Halloween Cookie House Bat, Tombstone and Skull 3-Piece Cookie Cutter Set, Halloween Skull Tube Pan, Zombie Cupcake Liners, Skull Sugar Decorations
Prize #4 — Sweets and Treats Shop is giving away 1 (one) 1.5lb Sprinkle Mix Kit from their shop
Prize #5 — Treat Street USA is giving away a $25 Visa Gift Card
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 1st – October 6th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.