Buccaneer Cake

8  Ratings
  • 60 min prep
  • 2 hr 35 min total
  • Makes 12 servings, 1 piece (101 g) each.

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Buccaneer Cake Recipe


  • 1 pkg. (2-layer) chocolate cake mix
  • 1-1/2 cups thawed Cool Whip Whipped Topping, divided
  • 1 pkg. (4-serving size) chocolate fudge instant pudding mix
  • 1/4 cup icing sugar
  • 1 cup cold milk
  • 1 piece red string licorice
  • 1 piece black string licorice, cut into 1-inch lengths
  • 1/2 oz. semi-sweet baking chocolate, grated
  • 1 Mini Oreo Cookie


  • Prepare  cake batter and bake as directed on package for 2 (9-inch) round baking pans. Cool in pans 15 min. Remove from pans to wire racks; cool cakes completely.
  • Cut  cake as shown in diagram. Discard cake trimmings or reserve for snacking. Place "head" piece on platter; frost with 1 cup Cool Whip.
  • Beat  dry pudding mix, sugar and milk with whisk 2 min. Assemble "hat" pieces near head as shown in photograph; frost with pudding mixture. Spoon remaining Cool Whip into resealable plastic bag. Cut small corner off bottom of bag. Squeeze bag to pipe Cool Whip onto hat as shown in photograph.
  • Cut  eye patch out of piece of sturdy coloured paper or cardboard. Cut 14-inch length from red licorice. Use to "attach" eye patch to cake. Use remaining red licorice to form mouth. Decorate cake with remaining ingredients as shown in photo. Keep refrigerated.

Recipe Tips

Special ExtraAdd a Mini Oreo Cookie to the pirate's chin to create an unsightly mole.


Nutrition Information

Makes 12 servings, 1 piece (101 g) each.

Nutrition per serving:

  • Calories 280 
  • Total fat 14 g
  • Saturated fat 4 g
  • Cholesterol 35 mg
  • Sodium 390 mg
  • Carbohydrate 38 g
  • Dietary fibre 1 g
  • Sugars 23 g
  • Protein 4 g
  • Vitamin A 2 %DV
  • Vitamin C 0 %DV
  • Calcium 6 %DV
  • Iron 15 %DV

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