Caramel Corn Cake

Caramel Corn Cake

Servings
SERVINGS

10

Prep Time
PREP TIME

45 Min

Cook Time
COOK TIME

22 Min

FEATURED PRODUCTS

Green Giant® Corn on the Cob – Nibblers® Extra Sweet Mini Ears – 12 ct. Pack

Green Giant® Corn on the Cob – Nibblers® Extra Sweet Mini Ears – 12 ct. Pack
WHERE TO BUY
Caramel Corn Cake
Full Recipe

FULL RECIPE

Serving Size: 10

Prep Time: 45 minutes

Cook Time: 22 minutes

Green Giant product(s) used: Green Giant® Corn on the Cob – Nibblers® Extra Sweet Mini Ears – 12 ct. Pack

Lists of ingredients:

  • 1 – 12 ct. pkg. Green Giant® Corn on the Cob Nibblers® Extra Sweet Mini Ears
    2 ½ C. cake flour
    2 tsp. Clabber Girl® Baking Powder
    1 tsp. salt
    ½ tsp. Spice Islands® Ground Ginger
    ½ tsp. Spice Islands® Ground Saigon Cinnamon
    ¼ tsp. Spice Islands® Ground Nutmeg
    ¾ C. Crisco® All-Vegetable Shortening
    1 ½ C. granulated sugar
    2 large eggs
    ½ C. sour cream
    2 tsp. Spice Islands® Pure Vanilla Extract
    1 C. Crisco® All-Vegetable Shortening
    1 C. butter, softened
    ½ C. caramel sauce/topping
    1 tsp. salt
    2 tsp. Spice Islands® Pure Vanilla Extract
    4-6 C. powdered sugar, sifted
    2 Tbsp. milk or cream
    Caramel Sauce, for garnish
    Caramel Corn, for garnish

Steps

STEPS

1 Prepare the sweet corn as directed on the package then set aside to cool for a few minutes.
2 When cool enough to handle, cut the kernels from the cobs.
3 Place the kernels in a blender or food processor and puree. If needed, add 2-4 tablespoons of milk or cream to help with the blending process.
4 Strain the corn puree through a mesh strainer, discard the solids.
5 Measure out 1 cup of strained puree and set aside.
6 Preheat oven to 350°F and spray 2 – 9” or 3 – 8” baking pans with baking spray; set aside.
7 In a medium bowl, whisk together the flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside.
8 In the bowl of a mixer, blend the shortening and sugar on med-high speed until creamy (about 3 minutes). Scrape the sides of the bowl.
9 Add the eggs, sour cream and vanilla and blend on medium-low speed. Scrape the sides of the bowl.
10 Add 1 cup of corn puree and mix on low until blended. The mixture may appear to break or separate, but it will come together when the flour is added.
11 On low speed, add the flour mixture and mix until fully incorporated.
12 Divide the batter among the prepared pans and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
13 Remove from the oven and cool for 15 minutes.
14 Run a knife around the edges of the pan and remove the cakes.
15 Place them on a wire rack to cool completely.
16 In a mixer, blend the shortening, butter, caramel sauce, salt and vanilla for 2 minutes on medium speed.
17 Add 4 cups of powdered sugar, a cup at a time, and mix well.
18 Add the two tablespoons of milk or cream and mix well. If needed, add more powdered sugar to reach your desired consistency. Blend until creamy.
19 When the cakes are cooled, stack the cakes with frosting in between each layer. Frost the outside of the cake as desired.
20 Garnish with caramel sauce and caramel corn, if desired.

TIPS & TRICKS

Serving Size: 10

Prep Time: 45 minutes

Cook Time: 22 minutes

Green Giant product(s) used: Green Giant® Corn on the Cob – Nibblers® Extra Sweet Mini Ears – 12 ct. Pack

  • 1 – 12 ct. pkg. Green Giant® Corn on the Cob Nibblers® Extra Sweet Mini Ears
    2 ½ C. cake flour
    2 tsp. Clabber Girl® Baking Powder
    1 tsp. salt
    ½ tsp. Spice Islands® Ground Ginger
    ½ tsp. Spice Islands® Ground Saigon Cinnamon
    ¼ tsp. Spice Islands® Ground Nutmeg
    ¾ C. Crisco® All-Vegetable Shortening
    1 ½ C. granulated sugar
    2 large eggs
    ½ C. sour cream
    2 tsp. Spice Islands® Pure Vanilla Extract
    1 C. Crisco® All-Vegetable Shortening
    1 C. butter, softened
    ½ C. caramel sauce/topping
    1 tsp. salt
    2 tsp. Spice Islands® Pure Vanilla Extract
    4-6 C. powdered sugar, sifted
    2 Tbsp. milk or cream
    Caramel Sauce, for garnish
    Caramel Corn, for garnish

1 Prepare the sweet corn as directed on the package then set aside to cool for a few minutes.
2 When cool enough to handle, cut the kernels from the cobs.
3 Place the kernels in a blender or food processor and puree. If needed, add 2-4 tablespoons of milk or cream to help with the blending process.
4 Strain the corn puree through a mesh strainer, discard the solids.
5 Measure out 1 cup of strained puree and set aside.
6 Preheat oven to 350°F and spray 2 – 9” or 3 – 8” baking pans with baking spray; set aside.
7 In a medium bowl, whisk together the flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside.
8 In the bowl of a mixer, blend the shortening and sugar on med-high speed until creamy (about 3 minutes). Scrape the sides of the bowl.
9 Add the eggs, sour cream and vanilla and blend on medium-low speed. Scrape the sides of the bowl.
10 Add 1 cup of corn puree and mix on low until blended. The mixture may appear to break or separate, but it will come together when the flour is added.
11 On low speed, add the flour mixture and mix until fully incorporated.
12 Divide the batter among the prepared pans and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
13 Remove from the oven and cool for 15 minutes.
14 Run a knife around the edges of the pan and remove the cakes.
15 Place them on a wire rack to cool completely.
16 In a mixer, blend the shortening, butter, caramel sauce, salt and vanilla for 2 minutes on medium speed.
17 Add 4 cups of powdered sugar, a cup at a time, and mix well.
18 Add the two tablespoons of milk or cream and mix well. If needed, add more powdered sugar to reach your desired consistency. Blend until creamy.
19 When the cakes are cooled, stack the cakes with frosting in between each layer. Frost the outside of the cake as desired.
20 Garnish with caramel sauce and caramel corn, if desired.

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