Go Back
+ servings
5 from 2 votes
Candy Corn Colored Pound Cake without Candy Corn Candy
Candy Corn Colored Citrus Pound Cake
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
The colors of this candy corn colored citrus pound cake were inspired by the iconic Halloween candy corn, but not by the taste!
Course: bundt bake, Dessert, pound cake
Cuisine: American
Keyword: candy corn colored pound cake, citrus pound cake
Servings: 16
Calories: 451 kcal
Renee - Kudos Kitchen: Renée
  • 1 pound (4 sticks) butter softened (I use salted butter, but feel free to use unsalted)
  • cups granulated sugar
  • 7 eggs
  • 1 Tablespoon pure vanilla extract
  • ½ cup milk
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • cups all-purpose flour
  • teaspoon orange zest
  • teaspoon orange juice
  • 1 teaspoon orange extract
  • teaspoon lemon zest
  • teaspoon lemon juice
  • 1 teaspoon lemon extract
  • orange gel food color
  • yellow gel food color
  • baking spray
  • bundt pan
  • whipped cream optional
  • candy corn optional
  1. Preheat oven to 350-degrees.

  2. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Gradually add the eggs, one at a time, and the vanilla extract.
  4. Slowly blend in the milk until thoroughly combined. Set aside.
  5. In another large bowl, whisk together the baking powder, salt, and all-purpose flour.
  6. Add the flour mixture in thirds to the butter and egg mixture, using a spatula or wooden spoon to stir to combine.
  7. Spray a bundt pan liberally with baking spray.
  8. Spoon approximately 1½ cups of the pound cake batter into the bottom of the prepared bundt pan. Freeze while preparing the colored batter.
  9. In a medium bowl, add approximately 3 cups of the batter along with the orange zest, juice, orange extract and a few drops of the orange gel food color. Stir well, adding more gel color if desired.
  10. Spoon the orange batter evenly over the cream colored layer and return to the freezer while preparing the yellow batter.
  11. In a medium bowl, add the lemon zest, lemon juice, lemon extract and a few drops of the yellow gel food color to the remaining batter. Stir well, adding more gel color if desired.
  12. Spoon and smooth the yellow batter evenly over the orange layer.
  13. Bake in a preheated 350-degree oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
  14. Cool the cake for 20 minutes and then invert it onto a serving platter to cool completely.
  15. Once completely cool, dust the cake liberally with confectioner's sugar.
  16. Slice and serve with whipped cream, ice cream, and candy corn (if desired).
Recipe Notes

Tools and equipment:

Hand mixer or stand mixer, spatula or wooden spoon, 2 large bowls, 2 medium bowls, gel food color (orange and yellow), bundt pan, baking spray, citrus zester, measuring spoons, measuring cups, whisk, baking sheet (optional), parchment paper (optional)

Nutrition Facts
Candy Corn Colored Citrus Pound Cake
Amount Per Serving (1 slice)
Calories 451 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 133mg44%
Sodium 307mg13%
Potassium 96mg3%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 32g36%
Protein 6g12%
Vitamin A 820IU16%
Vitamin C 1mg1%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.