Candy Corn Poke Cake

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!

Candy Corn Poke Cake FAQs

Can I make this cake ahead of time?

Yes! This cake actually tastes better after a few hours in the fridge, so making it a day ahead is ideal.

Can I use homemade pudding?

Absolutely! If you prefer, you can make homemade vanilla and pumpkin spice pudding instead of using store-bought mixes.

How do I keep candy corn from getting sticky?

Add the candy corn just before serving to prevent it from getting sticky due to moisture.

Can I use a different cake flavor?

Yes! Try a spice cake mix or vanilla cake for a slightly different flavor profile.

This Candy Corn Poke Cake is a must-try fall dessert. Give it a go and bring some extra festive flair to your seasonal celebrations!