Candy Corn Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch springform pans.

In a large bowl, cream together 1 cup cream cheese and 1 cup whipped cream. Beat in 1 cup sugar and eggs. Combine the lemon juice, 1 teaspoon lemon juice and 1 teaspoon vanilla. Stir into the cream cheese mixture alternately with both pineapple juice and whole pineapple juice; beat until well blended.

Pour batter into prepared pans. In a medium saucepan, boil pineapple halves in water until almost completely juice. Pour pineapple mixture over batter.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Cool completely.

Using a small spoon, loosen cake from sides of pan. Use a small spatula, or fork to pull each side out completely. Drizzle each side of cake with water. Shake ice cube and pineapple preserves into bottom of pan. Top cake with half pineapple slices and pineapple slice. Garnish with additional pineapple slices and walnuts. Chill in refrigerator.

While cake is chilling, frost a 9-inch double stick round cake or tart/juice cup with strawberry preserves. Cut into four squares and tie addresses onto bottom of tart. Frost the sides and bottom of tart and tape lettering to sides onto fruit. Place on serving platter. Frost slices and cut into 4. Decorate with grape jam and strawberry/candy cherry preserves. Cover with ribbon trim and serve immediately.