Cakes In A Cone Recipe -
Cakes In A Cone Recipe

Cakes In A Cone

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"No mess treat for children's parties. Looks like an ice cream cone. Use any flavor cake mix."

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Original recipe makes 24 cupcakes Change Servings


  1. Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
  2. Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
  3. Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2003

Fun, get creative recipe! Made a double batch using two different cake mixes and found that the mix calling for eggs, water and butter (not oil) baked better, yeiled a much better looking cone and had less overflow problems. Using 1.75 ounce cones, I got 25 cones from one box of cake mix. I filled them up to just shy of the top inside line, gently tapped the bottom of the cone to settle the mix and baked them in a cupcake pan with paper liners. The only time I had overflow was when the edge of the cone was broken. If one should overflow to the bottom, I found that if you take it out and replace the paper liner, it breaks the stream and stops. Just frost the drips, after all ice cream melts! Frosted with canned chocolate chip icing, the cones look really authentic! Tip for transporting: Use egg cartons. Cut off the top, then bottoms of each egg holder and you have a "collar" that holds the cones. Then I taped the egg carton collars into a box lid and it made for both easy transport and serving when sitting on a buffet table.

Most Helpful Critical Review
Sep 26, 2003

These treats are cute and taste good IF eaten the day they are baked. If made the day before serving they are a DISASTER!!! The cones get gooey and soggy the next day.


97 Ratings

Mar 13, 2004

of course this is a great recipe expecially for those with children in school (they work with any occation!). for those of you with "soggy" problems or with not wanting to many for just the family, try freezing then before or after there iced, then pull out the night before you need them for school/work, or the morning you may want them for dessert. this also keeps them tasting fresh baked! try it with all your baked needs. don't be afraid of the freezer.

May 14, 2003

These ARE good if you make them right. I apparently filled them too full (about 3/4 full) and they ended up looking like an avalanche hit them. The batter rose up and spilled out of the cone. I would stick to 1/2 to 2/3 full and DO NOT open the oven until the time is over. Even then, there are no guarantees. Out of 24, I got 9 halfway decent cones to serve.

Oct 07, 2003

This recipe is great! I make it often for my kids to take to school (I even take them to work) and they are ALWAYS a big hit! I frost them and decorate according to the occasion instead of using the chocolate chips. I always make them the night before and have never had them get soggy.

Aug 22, 2011

To prevent the cones from getting soggy, poke holes on the bottom of it with a fork after baking so the heat can escape.

Jul 25, 2003

I made and share these with my boyfriend and parents. They all thought they were good and a great idea. I did pretty good as all 24 came out looking right. I did have a bit of a time getting the chips to stay on a rounded top! That was not an easy feat and was messy. And please, can anyone suggest a way to transport them so I don't end up with sprinkles, chocolate all over my car seats?

Apr 02, 2004

This receipe is a great idea for kids I would use regular frosting instead of choc. chips and I would also put a paper holder under each cone when cooking. I had a problem with some of the cones burning on the bottom


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  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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