I asked my Mom for the Ice Cream Cone Cakes recently.
She has awesome recipes, like her Apple Slab Pie. I have many fond memories of her cooking and baking. One of these were the cone cakes from my early childhood.
Sometime, maybe it was in the 1980’s, it seemed these were served at every party we went to.
I remember thinking – is it a cupcake? Or is it a cone?
It’s both, my friends!!
Last week, I felt these delicious handheld treats needed to be baked in my kitchen oven. They were even better than I remembered!
Maybe it’s the memory that enhances the flavor, or then again, maybe it’s just that life simplest pleasures are also the tastiest.
It’s super easy to make your own ice cream cone cakes. There’s not much you can do to mess these up (more on that, keep reading). These cone cakes were in fashion long before cake pops came rolling into town!
Store bought cake mix (though you could certainly make from scratch, if that suits you), plain ice cream cones, frosting, and sprinkles are all you need to make these adorable treats!
Fill them with about 1/4 cup of the batter…
Now, you may notice that they can be a bit tippy. A muffin tip will help with that, but still use care.
You know, like if you happen to be trying to move the tray for a better photo. It might tip. It can happen…
If your cones happen to overflow, you have my permission to pull off those bits of cake to scientifically test your creation. It’s okay, take a bite!!
Feeling like a perfectionist? Any overflow can be trimmed with a serrated knife and covered with frosting.
So there you go!
Ice cream cone cakes are a delicious treat that works for new cooks and perfectionists alike!
I hope you’ll keep this recipe alive by sharing these with someone you love! Pin for later here.
Shared on Meal Plan Monday
- 1 package yellow cake mix
- 24 flat-bottom ice cream cones
- 1 container frosting
- Preheat oven to 350 degrees.
- Prepare cake mix as directed on the package.
- Spoon ¼ cup batter into each cone.
- Set cones in muffin tin (one per slot).
- Bake at 350 for 25 minutes.
- Cool before frosting and garnishing with sprinkles.
Makes 24 cakes.
Nutrition InformationYield 24 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g