Candy Corn Cupcake Trifles

Candy Corn Cupcake Trifles

Treat your guests with these layered candy corn cupcake trifles that are made using Betty Crocker® SuperMoist® vanilla cake mix and frosting – a tasty dessert treat.

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Total Time






box Betty Crocker® SuperMoist® vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
teaspoon orange paste food color
teaspoon yellow paste food color
mason jars (8-oz size) or other half-pint jars
containers Betty Crocker® Whipped fluffy white frosting
1 1/2
cups candy corn
  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter in half; tint half of batter orange and other half yellow. Divide each color batter evenly among muffin cups.
  2. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  3. Remove paper baking cups. Cut each cupcake in half horizontally. In each jar, place 1 yellow cupcake half and 1 orange cupcake half. Spoon 1 container of frosting into 1-gallon resealable food-storage plastic bag; seal bag. Cut off about 1/2-inch corner of bag. Twist bag above frosting; squeeze bag to pipe frosting over orange cupcake in each jar. Sprinkle evenly with 1 cup of the candy corn. Repeat layers with remaining cupcake halves, second container of frosting and remaining 1/2 cup candy corn.
Makes 12 servings (1 trifle)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 603
    • Total Fat 24g
      • (Saturated Fat 5g,),
    • Sodium 413mg;
    • Total Carbohydrate 92g
      • (Dietary Fiber 0g,
    • Protein 2g;
    Percent Daily Value*:
      • 1 Starch;
      • 4 1/2 Other Carbohydrate;
      • 4 1/2 Fat;
      Carbohydrate Choices:
      • 5 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.