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Corny Indian Cake

Corny Indian Cake

1 (9-oz.) box yellow cake mix
1 egg, for cake mix
½ c. water, for cake mix
1 (16-oz.) can vanilla frosting
2 (16-oz.) pkg. Reese’s pieces
1 brown bag, cardboard and yarn

1. Bake cake in 9” pan and follow directions on the box to make the cake.
2. Let cake cool for 10 minutes, de-pan and place on cooling rack.
3. Cool cake completely.
4. After cake is cooled, place in freezer for 30 minutes. This helps with cutting.
5. Cut cake into 3 ellipses.
6. Place pieces on cardboard and frost.
7. Arrange the candy pieces on cake to simulate kernels.
8. The stocks are made from a light weight paper brown bag. Cut paper into strips to resemble corn stocks and add to cake.
9. Tie twine or yarn around the corn stocks.

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