Ice Cream Cone Cakes

Dairy Free
Popular
Ice Cream Cone Cakes
95 min.
24
98kcal

Suggestions


Looking for a fun and delightful treat that will impress both kids and adults alike? Look no further than these charming Ice Cream Cone Cakes! Perfect for parties, celebrations, or just a sweet afternoon snack, these cakes combine the joy of ice cream cones with the deliciousness of cake, all while being dairy-free.

Imagine the excitement on your guests' faces as they bite into these whimsical creations, each one topped with a generous swirl of frosting and a sprinkle of colorful decorations. With just a few simple ingredients, including the beloved Betty Delights Super Party Rainbow Chip Cake Mix, you can whip up a batch of 24 delightful cakes that are sure to be the highlight of any gathering.

Not only are these Ice Cream Cone Cakes visually appealing, but they are also incredibly easy to make. The process is straightforward, allowing you to spend less time in the kitchen and more time enjoying the company of your friends and family. Plus, with a light caloric count of just 98 kcal per serving, you can indulge without the guilt!

So, gather your ingredients, preheat your oven, and get ready to create a dessert that will bring smiles and joy to everyone who tries them. These Ice Cream Cone Cakes are not just a treat; they are an experience that will leave lasting memories!

Ingredients

  • box asian rice cracker snack mix 
  • 24  ice cream cake cones 
  • 16 oz vanilla frosting your favorite (or flavor)
  • serving sprinkles 

Equipment

  • oven
  • wire rack
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. Make cake batter as directed on box. Divide batter evenly among muffin cups.
  4. Place ice cream cone upside down on batter in each cup.
  5. Bake 13 to 18 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool in pans 10 minutes.
  6. Remove from pans, place cone side up on cooling rack. Cool completely, about 30 minutes. Carefully remove paper baking cups. Generously frost each cake with frosting, and decorate as desired. Store loosely covered at room temperature.

Nutrition Facts

Calories98kcal
Protein1.35%
Fat31.13%
Carbs67.52%

Properties

Glycemic Index
1.79
Glycemic Load
5.52
Inflammation Score
-1
Nutrition Score
0.79434782379995%

Nutrients percent of daily need

Calories:97.62kcal
4.88%
Fat:3.36g
5.17%
Saturated Fat:0.63g
3.94%
Carbohydrates:16.42g
5.47%
Net Carbohydrates:16.29g
5.92%
Sugar:12.55g
13.94%
Cholesterol:0mg
0%
Sodium:45.31mg
1.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.33g
0.66%
Vitamin B2:0.07mg
4.2%
Vitamin K:2.54µg
2.41%
Vitamin E:0.32mg
2.14%
Folate:8.48µg
2.12%
Manganese:0.02mg
1.16%
Vitamin B3:0.22mg
1.1%