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Amazing Corn Cake

Every bite of this corn cake is moist and tasty, thanks to the secret ingredient: a can of cream-style corn. Sweet caramel icing is the crowning touch. —Sallie Volz, Ypsilanti, Michigan
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    12-15 servings

Ingredients

  • 1 can (17 ounces) cream-style corn
  • 1/2 cup packed brown sugar
  • 3/4 cup sugar
  • 3 large eggs
  • 1 cup canola oil
  • 1 tablespoon baking powder
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup chopped nuts
  • CARAMEL FROSTING:
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1/4 cup whole milk
  • 2 to 3 cups sifted confectioners' sugar

Directions

  • In a large bowl,combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the middle comes out clean. Cool.
  • For frosting, bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in confectioners' sugar until frosting is desired consistency. Frost cooled cake.
Nutrition Facts
1 piece: 460 calories, 21g fat (4g saturated fat), 51mg cholesterol, 465mg sodium, 65g carbohydrate (44g sugars, 1g fiber), 5g protein.

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