Cooky Corn Cake

Cream corn in a sweet cake! Why not?

Cooky Corn Cake


  • 1 (14.75 ounce) can cream-style corn
  • 1/2 cup packed dark brown sugar
  • 3/4 cup white sugar
  • 3 eggs
  • 1 cup vegetable 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 chopped walnuts
  • 1/2 cup raisins
  • 4 tablespoons unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/4 cup heavy whipping cream
  • 2 1/2 cups confectioners’ sugar


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13×9 inch pan.

2 Combine the creamed corn with the white sugar and 1/2 cup of the dark brown sugar. Stir in the eggs and the oil.

3 Combine the baking powder, flour, baking soda, salt and ground cinnamon. Add the nuts and raisins.

4 Add the flour mixture to the corn mixture and stir until just combined. Pour batter into the prepared pan.

5 Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Let cake cool completely then frost.

6 To Make Frosting: Bring the butter and 1/2 cup dark brown sugar to a boil. Remove from the heat. Add the heavy cream and the confectioners’ sugar. Mix until of frosting consistency. Add more confectioners’ sugar if necessary. Use to frost cooled cake.


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