Harvest Corn Cakes – a delicious recipe with yellow cake, nuts, vanilla frosting, corn husks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake batter according to package directions; add nuts. Grease and flour a 9-in. round baking pan; add batter and bake as directed. Cool for 10 minutes.
2
Remove cake from pan to a wire rack to cool completely. Freeze the cake for easier cutting. Cut the cake into ears of corn using the
3
. Set aside the remaining cake for another use.
4
Place cakes on a serving platter or covered board. Frost tops and sides with 1-1/2 cups frosting. Decorate tops, sides and bottom ends of each ear with Reese's pieces. Cut corn husks into 8- to 12-in. lengths. Attach to cakes using additional frosting. Gently pull the husks together in the middle and tie with twine.
288
kcal
Calories
13
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 package (9 ounces) yellow cake mix, 1/2 cup finely chopped nuts, 1 can (16 ounces) vanilla frosting, 2 packages (16 ounces each) Reese's pieces, and more.
Yes, Harvest Corn Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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