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Piñata Pound Cake

  • Prep 50 min
  • Total 4 hr 15 min
  • Servings 16

What's better than a cake piñata? Cutting into it to reveal matching candies, of course! Coordinate the cake's colors and candies to your party theme for an extra touch. ...MORE+ LESS-

Ingredients

Cake

3
cups all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
2 1/2
cups sugar
1
cup butter, softened
1
teaspoon vanilla
5
eggs
1
cup milk or evaporated milk

Frosting and Decorations

1 1/4
cups multi-colored candies
3
containers fluffy white whipped ready-to-spread frosting
Pink, blue, yellow and green gel food color

Steps

Hide Images
  • 1
    Heat oven to 325°F. Grease 2 (1 1/2-quart) ovenproof glass bowls (8 inches across top) with shortening; coat with flour. Place a small circle of cooking parchment paper in bottom of each bowl for easier removal of cake.
  • 2
    In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beat just until smooth after each addition. Pour into bowls.
  • 3
    Bake 60 to 70 minutes or until toothpick inserted in the center comes out clean. Cool in bowls 20 minutes; remove from bowls to cooling racks. Remove parchment paper. Cool completely, about 2 hours.
  • 4
    Using serrated knife, cut rounded top off cakes to make a level surface. Use 2 1/2 to 3-inch round biscuit cutter to hollow out a small hole in the center of one of the cakes (do not go all the way through the cake). For second cake, use biscuit cutter to cut a hole completely through the cake layer. Place first layer, cut side up, on cake stand. Fill cut out portion of cake with assorted multi-colored candies. Frost cut side of cake with 1/4 cup frosting and top with remaining cake to make a round cake. Fill hole to the top with remaining candies.
  • 5
    Thinly frost side and top of cake with 1 cup of the frosting. Divide remaining frosting among 4 small bowls, and mix frosting with pink, blue, yellow and green food colors, one color in each bowl. Place frosting in 4 separate pastry bags fitted with couplers. Rotate ruffle tip between bags as you work. Frost cake, working in horizontal circles, alternating colors every row.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
700
Calories from Fat
280
% Daily Value
Total Fat
31g
48%
Saturated Fat
15g
77%
Trans Fat
4 1/2g
Cholesterol
90mg
30%
Sodium
260mg
11%
Potassium
120mg
3%
Total Carbohydrate
99g
33%
Dietary Fiber
1g
5%
Sugars
41g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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