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Sweet Corn on the cob Cake Pops

    A fun fall decor is Indian Corn, so I made some fun Cake Pop Candy Corn for your Autumn dessert table. Get the step-by-step instructions to make them now. One of our top autumn cake pops.

    This “Candy Corn” idea has been tickling my brain for a few weeks and I just think it’s too funny! I mean, everybody’s done THE candy corn cake pops, but NOBODY had done candy CORN cake pops!

    In 2014, Woman’s World called to feature them in their Thanksgiving magazine! WOW!! I was so thrilled!!


    Corn Cake Pops base

    The base batter for these lovely fall candy corn cake pops consists of sugar cookies, instead of the standard yellow, spongy cake pop batter. You can still swap it out for the usual batter, if you prefer. For the real corn look use a bright colored batter.

    This is how the cookie crumbles

    Well…literally. 😀 To vcrumb your cookies, there are two ways: Crush them in a kitchen blender or put them in a ziplock bag, seal it, and beat the cookies into small pieces with a rolling pin. This not only ensures cookie crumbs, but also stress reduction ;).


    Storing your corn cake pops

    Cake pops are best stored placed in an airtight container. Line it with a paper towel or pack them seperately in a small plastic bag. Store your candy corn cake pops in the fridge for five to seven days.

    Here are more sweet fall ideas: Fall Leaves Cupcakes or Cute Acorn Brownie Pops.

    5 from 3 votes

    Cake Pops: Corn on the Cob

    Indian Corn is a not only a part of fall decor, also for your Autumn dessert table. Make our famous corn cake pops with our the step-by-step tutorial.
    Total Time 45 minutes
    Course Cake Pops
    Cuisine American
    Servings 12 pops
    Calories 160 kcal



    • Place cookies into a food processor and pulse until they're all crumbs. Add up to ¼ cup of vanilla frosting.
    • The mixture will be all crumbles. Test the crumb to verify that it sticks together by squeezing it. It should hold the shape.
    • Shape the cookies “dough” into corn cob shapes. You need them to be fat or the stick will break them when you insert it.
    • Melt yellow candy melts in the microwave for 1 minute, stir and then heat again at 70% power for 45 seconds. Stir until melted. Have your decorations ready. Dip your lollipop stick into the candy melts and then insert them half way into the corn cob. Add all the sticks first.
    • Dip the cookie pop into the yellow candy melts straight up and down then tap off the excess. Working quickly, add your “kernels” to just 1/3 of the pop. If the candy melts get hard before you’re done adding the sunflower seeds, just add a line of melted candy and adhere them.
    • Roll out your green fondant. I used some store bought stuff from Duff. Add a little shortening to to plastic mat to keep it from sticking.
    • Cut out the corn husks. I made some longer and fatter than others. There’s no need to be precise on this. Cover your fondant with some plastic wrap to keep it from drying out and cracking.
    • The fondant should be sticky enough to stick to the cake pop. If not, just add a touch of candy melts and use that as glue.


    Serving: 1pop | Calories: 160kcal

    Nutrition information isn’t always accurate.

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    Author: Susan Queck

    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.