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Piñata Cake

Don’t reveal the secret inside the center of this towering layer cake. Let guests be surprised and delighted when all the sweet treats come tumbling out.

Serves 18
Ready in 150 mins
Prep time 20 mins
Cooking time 70 mins
Chill time 60 mins
526 calories per serving


> 2 (15.25 oz) boxes cake mix with candy bits
> 2 cups water
> 1 cup vegetable oil
> 6 large eggs
> 1/2 cup white chocolate chips
> 1/2 cup peanut butter chips
> 3/4 cup candy-coated chocolate candies
> 3/4 cup jelly beans
> 2 (16 oz) containers white frosting
> 1 cup rainbow sprinkles


Preheat oven to 350°F. In two batches, prepare the cake mixes with the water, oil, and eggs according to package directions for two 8- or 9-inch round cake pans for a total of 4 cakes. Cool cakes in pans on wire racks 15 min. Remove cakes from pans and cool completely on wire racks.
In a medium bowl, combine the chips, candies, and jelly beans. When cakes are cool, tracing a 4-inch-wide lid with paring knife, cut holes from centers of 3 layers.
Arrange 1 layer with cutout on cake stand or platter. Spread with frosting and top with another cake layer with cutout. Spread with frosting and add third layer with cutout. Pour candy mixture into hole. Spread top with frosting and add final layer. Spread outside with remaining frosting. Coat with the sprinkles.


Arrange strips of wax paper under edge of cake to keep cake stand clean while frosting. Place cake plate in sink when adding sprinkles to avoid a mess. Rinse the sink out with hot water to melt the fallen sprinkles.

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