Frosted Cone Cakes

Serves: 5
Total Calories: 1,632
Yield: 24


1 (18 1/4-ounce) cake mix of choice
24 flat-bottomed ice cream cones
1 (15-ounce) can frosting of choice


Mix cake mix as directed on package. Fill cones 2/3 full and place close together in a 9x13-inch baking pan to keep them upright. Bake according to package directions for cupcakes. Cool and frost, mounding tops to look like ice cream.

Editor's Extra: These invite theme decorations, as well as chocolate or sugar sprinkles, candy corn, chocolate chips, M&M’s, Gummy Bears, etc.

Fun Fact: Need to pack regular frosted cupcakes in lunch boxes? Cut the cupcake in half horizontally and turn frosted half upside down onto bottom half, putting the icing in the middle. Now it’s easy to wrap the "cupcake sandwich." Tastes just as good! When serving ice cream in pointy-bottomed cones, drop a mini-marshmallow in the bottom before scooping in ice cream. This keeps the soft ice cream from dripping out.

Nutritional Facts:

Serves: 5
Total Calories: 1,632
Calories from Fat: 816

This Frosted Cone Cakes recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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