Halloween brings with it trick or treaters and an abundance of candy, from candy bars to chocolates. If you’re looking for ideas to use of leftover candy or just want a delicious dessert, this leftover candy cake is an ideal solution.

Well, with a couple big bowls of candy from Halloween, I had to find a way to use some of it up. I pointed out a cake recipe the other day that uses 2 cups of chopped candy as part of the filling, so I decided to give it a shot:

Leftover candy cake recipe
from cdkitchen

The cake is sour cream based with vanilla and almond extract as the primary flavorings. The batter is silky and rich … I couldn’t help but to eat a little while it was raw. Of course, this is not recommended due to the raw eggs .. but I like to live on the edge. Fortunately, I was able to complete the batter without eating too much of it.

The recipe is simple and quick. Once the batter is ready, a third of it is placed into the pan. To the remaining batter, you add 2 cups of chopped candy … any kind you have on hand. I used a mixture of the following candies: Almond Joy, Milk Duds, Milky Way, Hershey’s, and Kit Kat. You add the batter to the pan and bake for an hour.

The cake evenly and was done in precisely 1 hour. I let it cool in the pan for 15 minutes before removing to a rack. The smell of the cake was intoxicating and it was difficult to let it cool entirely before carving out a wedge.

The cake is moist and wonderful even without the candy. I can see myself making this recipe minus the candy. The candy adds an extra richness with its bits of caramel, chocolate, and coconut. The Almond Joys added the best flavor and were followed closely by the Milk Duds. The Milky Ways didn’t do much for me and tasted a bit ‘off’ when you hit a chunk.

Yum … I’d like to sit here telling you more, but I’ve got to go grab another slice of cake.