If you’re wondering what to do with all that leftover Halloween candy (besides eat it), look no further. This Leftover Halloween Candy Cake is a simple and super decadent way to take care of your problem.
When we have the issue of a massive amount of candy hanging around the house I usually solve it by digging out all the Reese’s then sending the rest to work with Joel.
But sometimes it’s fun to take that candy and turn it into a new and even more decadent, caloric treat. YOLO.
That’s where this gloriously simple candy cake comes in. We’re using a lot of store-bought shortcuts on this one for because we’re already using handfuls of candy so we might as well continue rolling in that direction.
I really wanted to keep this candy cake easy for several reasons:
- We’re tossing a bunch of candy into cake batter and frosting. Do we really need to get fancy?
- Sometimes you want a ridiculously easy dessert that doesn’t take any brain power and just a liiiitle effort
- The frosting is semi-homemade because I despise the canned stuff
- I’m not so good with the science and ratios of baking so starting with a cake mix ensures success
The cake starts with a dark chocolate cake mix but you could use whatever flavor you prefer or that goes with the candy you are using. I think a yellow or spice cake mix would be really yummy too.
When it comes to the candy make sure you choose candy that will taste good when mixed together. I went down the chocolate, peanut butter, caramel route so I used peanut butter cups, butterfingers, reese’s pieces, milky ways, twix and kit kats. Those also happen to be some big favorites around here.
The cake mix gets doctored up to make it a little richer and give it a more homemade taste. Then sprinkle a big mess of chopped candy over the batter before it gets baked.
Now onto the frosting. Like I mentioned earlier I have never been a fan of canned, store-bought frosting. I don’t really like any frosting in general so that may be a major factor.
I do like a whipped, not so sweet frosting so I went that route with the frosting for this cake. Especially since I was adding candy to it.
This 4 ingredient frosting also includes store-bought shortcuts and it basically makes the best whipped frosting ever. Pudding mix, milk and Cool Whip. Plus the candy you chop up and mix in. It’s so good even I wanted to eat it with a spoon.
I decided to go with cheesecake pudding mix because everything in life is better with cheesecake. Vanilla, butterscotch or chocolate would be delicious options too.
So to wrap things up, candy covered cake and candy stuffed frosting is basically the best way to use up all that Halloween candy the kids gather up.
Leftover Halloween Candy Cake
For the Cake:
- 1 15.25 oz. box dark chocolate mix
- 1 cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 cup chopped assorted candy bars
For the Frosting:
- 1 small package cheesecake instant pudding mix
- 1 cup milk
- 1 8 oz. container Cool Whip
- 1 cup chopped assorted candy bars
- Preheat oven to 350 degrees F. Grease a 13x9 pan well and set aside. In a large bowl, mix together the cake mix, oil, eggs and sour cream. Spread evenly into the prepare pan. Sprinkle with chopped candy. Bake for 25 to 30 minutes, until a toothpick comes out clean. Allow to cool completely.
- For the frosting: mix together the pudding mix and milk until thick. Fold in the Cool Whip and candy. Spread over the cooled cake. Keep refrigerated.
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If you need more Halloween candy inspiration, check out these delicious recipes: