Okay, I know candy corn isn’t for everyone. But this cake? It totally changed my mind. It’s soft, sweet, and full of fall colors.

The best part is how easy it is. You just bake, poke, and pour in the good stuff. It’s kinda fun to make too.

Each bite has this creamy, candy-like flavor that just screams Halloween. And the layers? So pretty on a plate. Honestly, it’s the kind of treat people ask for again.

So if you’ve got a box of cake mix and some candy corn vibes—let’s do this. Let’s make a poke cake that’s cute and crazy delicious. You’ll love it, promise.

Why You’ll Love This Recipe

Festive and Fun: The bright layers of yellow and orange make this cake a showstopper at any autumn event.
Incredibly Moist: The poke cake method ensures every bite is packed with creamy goodness.
Easy to Make: Uses a cake mix base for convenience while still delivering homemade quality.
Perfect for Parties: A hit with both kids and adults, this cake will disappear fast!
Make-Ahead Friendly: Prepare in advance to let the flavors meld together for even better taste.

Required Kitchen Tools

Large mixing bowls
Hand or stand mixer
9×13-inch baking dish
Wooden spoon or straw (for poking holes)
Measuring cups and spoons
Whisk
Spatula
Microwave-safe bowl

Ingredients

Here’s what you’ll need to create this visually stunning and incredibly tasty cake:

Cake Layer

1 package white cake mix (plus ingredients needed to prepare the mix as per the box instructions)
2 teaspoons vanilla extract
Yellow gel food coloring (a few drops)
Orange gel food coloring (a few drops)

Filling

2 1/2 cups sweetened condensed milk
2 cups white chocolate chips
1 (3.4 oz) package vanilla pudding mix
1 (3.4 oz) package pumpkin spice pudding mix
4 cups milk (to prepare the puddings)

Topping

8 ounces whipped topping (such as Cool Whip)
1/2 cup candy corn candies

Variations for Candy Corn Poke Cake

Chocolate Twist: Use a chocolate cake mix instead of white for a richer contrast with the fillings.
Extra Crunch: Sprinkle crushed graham crackers or vanilla wafer crumbs over the topping for added texture.
More Spice: Add a teaspoon of cinnamon to the cake batter for a warm, autumnal flavor.
Homemade Cake: Instead of cake mix, make a homemade vanilla cake if you prefer from scratch.
Different Pudding Flavors: Experiment with butterscotch, caramel, or white chocolate pudding for a unique twist.

Step-by-Step Instructions

1. Prepare the Cake

Preheat your oven according to the cake mix instructions.
Prepare the white cake batter as directed on the box, adding 2 teaspoons of vanilla extract for extra flavor.
Divide the batter evenly into two bowls.
Color one half of the batter with yellow gel food coloring and the other half with orange gel food coloring.
Pour the yellow batter into a greased 9×13-inch baking dish, then carefully layer the orange batter on top.
Bake according to the package instructions.
Once baked, allow the cake to cool completely.

2. Poke and Fill

Using the handle of a wooden spoon or a straw, poke holes evenly throughout the cake.
In a microwave-safe bowl, melt the white chocolate chips with the condensed milk in 30-second intervals, stirring in between until smooth.
Pour the white chocolate mixture evenly over the cake, making sure it seeps into the holes.
In separate bowls, prepare the vanilla pudding and pumpkin spice pudding according to package instructions.
Layer the vanilla pudding over the cake, followed by the pumpkin spice pudding.

3. Top and Decorate

Spread the whipped topping evenly over the entire cake.
Sprinkle candy corn on top for a festive touch.
Refrigerate for at least 2 hours to allow the flavors to set.

How to Serve Candy Corn Poke Cake

This cake is best served chilled, allowing the flavors to blend together beautifully. Here are some fun ways to present it:

With Extra Toppings: Drizzle caramel or white chocolate sauce for an added touch.
In Individual Cups: Scoop into small dessert cups for a fun party presentation.
With Ice Cream: Serve alongside a scoop of vanilla or pumpkin ice cream.
With a Spooky Touch: Add Halloween-themed sprinkles or spooky candy decorations for extra flair.

Storing Candy Corn Poke Cake

Refrigeration: Store the cake covered in the refrigerator for up to 4 days.
Freezing: You can freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information

Serving Size	Calories	Carbs	Fat	Protein
1 slice	~350	48g	12g	5g

Conclusion

Candy Corn Poke Cake is a delightful, festive treat that’s easy to make and bursting with seasonal flavors. Whether you’re celebrating Halloween, Thanksgiving, or just indulging in some autumnal fun, this cake is sure to be a crowd-pleaser. Try it out, and don’t forget to share your creations!