How do you get rid of your remaining Halloween candy without the guilt? Throw it into a light, vanilla bundt cake and voila… Watch all the faces in the room light up. It’s a great recipe with even the weight conscious adults going back for seconds. It’s that good it will definitely become a tradition.
Leftover Halloween Candy Cake
2 cups all purpose flour plus more for tossing in candy
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg, room temperature
2 egg whites, room temperature
3/4 cup whole milk
2 teaspoons vanilla extract
1-3/4 cup Halloween candy, chopped
Powdered sugar, optional
***The candy I used: Whoppers, Milk Duds, Hershey minis and Reese’s Pieces. I tossed my candy in all-purpose flour so it wouldn’t sink to the bottom of the pan.
Combine flour, baking powder and salt; set aside.
Cream butter and sugar until fluffy; about 3 minutes. Add the egg and egg whites and mix until fully combined. Add the milk and vanilla extract, continue to mix until fully combined.
Add dry ingredients and mix until incorporated but do not overmix. Fold in chopped candy.
Pour batter into a greased and floured bundt pan and bake in a 350 degree oven for 40-50 minutes or until a toothpick comes out clean.
Let the cake cool completely on a wire rack before removing from the pan.
Dust with powdered sugar if you choose.
Recipe from the amazing Cathy at Noble Pig.