Easy Candy Corn Cake Pops


Since childhood, I’ve had a love affair with candy corn! It’s my little bit of heaven on earth. Many of my friends and family, however, would rather eat raw liver than put a piece of this sweet treat in their mouths. Whether you like the taste and texture or not, there’s no denying that candy corn is a quintessential part of every Halloween. So get ready to jazz up your holiday with these Easy Candy Corn Cake Pops! There’s very little baking required, since all you need is a box cake, can of prepared frosting, and several colors of candy coating.

These fun little cake pops make a great addition to any Halloween party or school event. You can even mix things up and add candy eyes, whiskers made from licorice, or keep them as-is. The countdown to Halloween is underway. Are you ready?

Candy Corn Cake Pops

Serves 48
Prep time 1 hour, 30 minutes
Meal type




  • 1 box cake (any flavor) (baked in 9 X 13 pan)
  • 1 16 oz. can prepared frosting ((any flavor))
  • 12 Ounces yellow candy coating
  • 12 Ounces orange candy coating
  • 6 Ounces white candy coating
  • 48 lollipop sticks


Step 1
Line a baking sheet with aluminum foil or waxed paper.
Step 2
Crumble the cake in a large bowl, using your hands. Once it’s a fine mess of crumbs, add about 2/3 of the frosting. Use your hands to mix this into the cake crumbs – gently. Work until evenly moistened. It should still have some “crumb” texture left. Not be the consistency of a gooey ball.
Step 3
Using an ice cream scoop or teaspoon, form the mixture into small balls. Pinch the balls until the are the shape of a triangle that resembles candy corn. Place onto the prepared baking sheet and freeze until firm, about an hour.
Step 4
When firm, remove from freezer. Melt the yellow candy coating in the microwave and stir until smooth.
Step 5
Dip the bottom half of the cake triangles into the yellow coating. Push a lollipop stick into the bottom of each cake pop. Set each one flat on the baking sheet.
Step 6
Melt the orange candy coating. Hold each pop by the stick and dip into the melted candy – about 2/3 of the way in. The orange candy should cover a small portion of the yellow candy. No cake should be exposed. Re-freeze if the pops start to soften during this process.
Step 7
Melt the white candy and dip just the top third of each cake pop into it. Each pop should now resemble a candy corn.
Step 8
Once the coating sets, trim any excess from the sides.
Step 9
Store your candy corn cake pops in an airtight container in the fridge for up to a week. Allow them to come to room temp before serving. Enjoy!

Posted on by Crystal in Food & Recipes

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