Prepare cake mix according to package instructions using a standard 13” x 9” baking pan.
Once cooled, cut the cake into 4 sections. Remove a section and over a large bowl, crumble the section into the bowl, leaving no large pieces. And crumbs are fine in texture Repeat with remaining sections.
Add ¾ of the canned frosting to the crumbs and thoroughly mix crumbs and frosting together.
Using dry hands, form about ¾ cup of crumb mixture into a cone shape. Insert pretzel rod in wide end of cone and place on wax paper lined baking sheet. Repeat process until all mixture is finished. Cover with plastic wrap and refrigerate for a few hours or until firm.
Once firm, remove from refrigerator and lightly spread frosting on all sides and return to the refrigerator. Repeat with remaining slices.
Once chilled remove from refrigerator and gently press decors all around corn cob. Repeat with remaining cobs; and refrigerate until fully chilled.