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Piñata Cake
Piñata Cake

Piñata Cake

9 Review(s)
Cook Minutes 4 Hr 40 Min
Prep : 20 Min Cook: 4 Hr 20 Min
Hit the birthday party jackpot with our delicious Piñata Cake! This creative Piñata Cake will surprise and delight all party guests, both kids and adults.
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18 Servings
Original recipe yields 18 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 pkg. (2-layer size each) white cake mix
2/3 cup icing sugar
2/3 cup sour cream
1 tsp. vanilla
3 cups thawed Cool Whip Whipped Topping
1 pkg. (400 g) candy-coated chocolate piecess
1 Tbsp. sprinkles
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How do I make it ?
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Step 1
Prepare batter from 1 pkg. cake mix and bake as directed on package for 2 (9-inch) round cake layers. Cool 15 min. Remove cakes from pans to wire racks; cool completely.
Step 2
Meanwhile, use remaining cake mix and same pans to bake 2 additional cakes, washing pans before reusing. Remove cakes from pans; cool completely.
Step 3
Mix sugar, sour cream and vanilla in large bowl until blended; gently stir in Cool Whip.
Step 4
Cut 1 (3-inch) round piece from centre of each of 2 of the cakes; remove and discard small cake rounds or reserve for snacking.
Step 5
Stack 1 whole cake and 2 cut-up cakes on serving plate, spreading each cake with 1/3 cup Cool Whip mixture before covering with next cake layer. Spread top of cut cake with 1/3 cup of the remaining Cool Whip mixture. Fill hole in centre of stacked cakes with candy-coated chocolate pieces. Cover with remaining (whole) cake layer.
Step 6
Frost top and side of cake with remaining Cool Whip mixture. Decorate with sprinkles.
Step 7
Refrigerate 2 hours.
Kraft Kitchen Tips!
Size Wise
Savour a serving of this crowd-pleasing dessert on special occasions.
Substitute 1-3/4 cups of your favourite variety of candy, such small round hard candies or unwrapped chocolate candy coins, for the candy-coated chocolate pieces.
Make Ahead
For added convenience, the cake layers can be baked ahead of time. Tightly wrap each cooled cake layer in plastic wrap and freeze up to 2 weeks. When ready to serve, thaw cakes at room temperature before using to prepare dessert as directed.
If you have 4 (9-inch) round pans, you can prepare and bake all the cakes at once to save time.
Calories From Fat
% Daily Value
Total fat 15 g
23 %
Saturated fat 7 g
35 %
Cholesterol 35 mg
Sodium 380 mg
16 %
Total carbohydrate 65 g
Dietary fibre 2 g
8 %
Sugars 42 g
Protein 5 g
Vitamin A
4 %
Vitamin C
0 %
15 %
6 %
18 servings, 1/18 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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