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Candy Corn Trifles

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Sugar and Charm
Updated May 16, 2022
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Layered with vanilla cake, fluffy frosting and candy corns, these mini trifles are sure to satisfy any sweet tooth this Halloween!

More About This Recipe

  • My favorite season is here!! It’s finally time to break out the Halloween treats and goodies, with candy corn being the main one!

    I love the butterscotch taste of candy corn. There are so many ways you can incorporate them into your Halloween desserts! I’m always on the look out for party-friendly desserts – especially ones that you can set out on the table for easy serving or to add a gorgeous aesthetic to the dessert table.

    Candy Corn Trifles are particularly fun and festive using Halloween colors and Halloween’s most popular candy. They’re layered with Betty Crocker™ Super Moist™ white cake, Betty Crocker whipped white frosting and candy corn, giving them the perfect sweetness for any Halloween party!

    Let's put them together...

    Step 1: Gather all your ingredients.

    Step 2: Divide the Betty Crocker cake batter into two bowls. Using food coloring, dye one yellow and one orange.

    Step 3: Bake cupcakes for 10 to 15 minutes at 350F.

    Step 4: Once the cupcakes are baked and cooled, cut them in half (horizontally) and set aside.

    Step 5: In mini mason jars, layer a yellow cupcake, orange cupcake, frosting, and a sprinkle of candy corn.

    Step 6: Repeat once and frost the top.

    Step 7: Add candy corn to the top for garnish.

    For additional “corny” recipes, try these sweet treats:

    Candy Corn Cheesecake
    Candy Corn Cookies
    Candy Corn Coolers
    Candy Corn Fudge
    Candy Corn Pizza

Candy Corn Trifles

  • Prep Time 15 min
  • Total 60 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 3 egg whites
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Food orange and yellow coloring
  • 1 bag candy corn

Instructions

  • Step 
    1
    For the cake, follow the instructions on the back of the box.
  • Step 
    2
    Divide batter into two bowls and dye one yellow and one orange.
  • Step 
    3
    Preheat oven to 350°F. You can either line two 6 cup cupcakes pans with paper or spray them with cooking spray.
  • Step 
    4
    Pour yellow cupcake batter into one pan and orange into another. Bake for 10-15 minutes.
  • Step 
    5
    After the cupcakes have cooled, remove them from the pan (unwrap cupcake liners if you used them) and cut the cupcakes (horizontal) in half.
  • Step 
    6
    In mini mason jars, layer a yellow cupcake, orange cupcake, frosting, and a sprinkle of candy corn. Repeat once and frost the top. Then add candy corns to the top for garnish.

Nutrition

No nutrition information available for this recipe
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