Candy Corn Poke Cake

Why You’ll Love This Recipe

This poke cake is all about color, flavor, and fun! It’s incredibly easy to make, uses simple ingredients, and looks like a professional bakery creation. The moist cake absorbs the sweetened milk, creating a rich, melt-in-your-mouth texture, while the whipped topping adds lightness. Best of all, the colors mimic candy corn for a festive presentation that kids and adults alike will adore.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White or yellow cake mix (plus ingredients listed on the box such as eggs, oil, and water)
• Sweetened condensed milk
• Food coloring (orange and yellow)
• Whipped topping (like Cool Whip)
• Candy corn for garnish
• Optional: vanilla pudding mix for extra creaminess

Directions

1. Preheat your oven to 350°F (175°C) and prepare the cake mix according to the package directions.
2. Divide the batter evenly into three bowls. Leave one plain (white), tint one with yellow food coloring, and tint the last one with orange food coloring.
3. Grease a 9×13-inch baking pan. Pour the yellow batter in first, then carefully spoon the orange layer on top, and finally spread the white batter on top. Smooth gently.
4. Bake according to the cake mix directions, usually 25–30 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cake cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the top of the cake.
6. Pour sweetened condensed milk over the warm cake, allowing it to soak into the holes.
7. Cover and refrigerate for at least 2 hours to chill completely.
8. Spread whipped topping evenly over the top once cooled.
9. Garnish with candy corn pieces before serving for a festive touch.

Servings and timing

This recipe makes about 12 servings.
Prep time: 20 minutes
Cook time: 30 minutes
Cooling and chilling time: 2 hours 30 minutes
Total time: about 3 hours 20 minutes

Variations

• Candy Corn Cheesecake Poke Cake: Add a layer of cheesecake pudding between the cake and whipped topping for extra creaminess.
• Pumpkin Twist: Mix ½ cup pumpkin puree into the orange batter and a sprinkle of pumpkin spice for a fall flavor boost.
• Chocolate Base: Use chocolate cake mix for a candy bar-inspired look and flavor.
• Sprinkles Version: Add Halloween-themed sprinkles over the whipped topping for extra flair.
• Mini Trifles: Layer cubes of the colored cake, whipped topping, and candy corn in small cups for individual servings.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. It’s best served cold, so reheating isn’t needed. If freezing, wrap the cake tightly (without candy corn) and freeze for up to 2 months. Thaw in the refrigerator overnight before serving and add fresh toppings.

FAQs

Can I use homemade cake instead of boxed mix?

Yes! Any white or yellow cake recipe will work — just divide and color the batter before baking.

How do I keep the colors from blending together?

Pour each layer gently and avoid spreading too much to maintain clear color separation.

Can I use gel food coloring instead of liquid?

Yes, gel coloring gives more vibrant colors without thinning the batter.

Is this cake overly sweet?

It’s sweet, but the whipped topping helps balance the flavor, and chilling enhances the overall taste.

Can I use evaporated milk instead of sweetened condensed milk?

No, evaporated milk isn’t sweet enough and won’t create the same texture.

Can I make this cake ahead of time?

Absolutely! It tastes even better the next day after the milk soaks in fully.

What’s the best way to serve it at a party?

Cut it into squares, top with candy corn, and serve chilled for easy handling.

Can I substitute the whipped topping with whipped cream?

Yes, use stabilized whipped cream to prevent it from melting or separating.

Can I use other candies for decoration?

Sure! M&M’s, Reese’s Pieces, or Halloween sprinkles work great for variety.

How do I store leftovers with candy corn on top?

Keep it covered in the fridge; candy corn may soften slightly, so add fresh pieces before serving for best appearance.

Conclusion

Candy Corn Poke Cake is a vibrant, fun-filled dessert that’s as delightful to look at as it is to eat. With its colorful layers, creamy texture, and nostalgic candy corn charm, it’s a perfect addition to any fall or Halloween celebration. Easy, festive, and utterly delicious — this cake is sure to bring smiles to every table.

Candy Corn Poke Cake

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Candy Corn Poke Cake is a festive Halloween dessert featuring vibrant orange, yellow, and white layers soaked in sweetened condensed milk and topped with whipped topping and candy corn. It’s a fun, colorful, and crowd-pleasing treat that perfectly captures the playful spirit of fall celebrations.

• Author: Laura
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 3 hrs 20 mins
• Yield: 12 servings
• Category: Dessert
• Method: Baking and Chilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 box white or yellow cake mix (15.25 oz)
• Ingredients listed on the box (eggs, oil, water)
• 1 can (14 oz) sweetened condensed milk
• Orange and yellow food coloring
• 1 tub (8 oz) whipped topping, thawed
• Candy corn, for garnish
• Optional: 1 package (3.4 oz) vanilla pudding mix for added creaminess

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Instructions

1. Preheat oven to 350°F (175°C) and prepare cake mix according to package directions.
2. Divide the batter evenly into three bowls. Leave one plain (white), tint one with yellow food coloring, and tint the last one with orange food coloring.
3. Grease a 9×13-inch baking pan. Pour in the yellow batter first, then carefully spoon the orange batter on top, and finally spread the white layer over the top.
4. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the top.
6. Pour sweetened condensed milk over the warm cake, allowing it to soak into the holes.
7. Cover and refrigerate for at least 2 hours to chill completely.
8. Spread whipped topping evenly over the chilled cake.
9. Garnish with candy corn before serving for a festive touch.

Notes

• Use gel food coloring for the most vibrant colors without thinning the batter.
• Pour layers gently to keep color separation clear.
• For extra richness, mix vanilla pudding into the whipped topping.
• Best served chilled — refrigerate for at least 2 hours before serving.
• Add candy corn or sprinkles just before serving to maintain texture.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 37g
• Sodium: 280mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 35mg