Oh, you guys, let me tell you about this Candy Corn Poke Cake. It’s not just a dessert; it’s a slice of autumn memories, all wrapped up in a sweet, tri-colored dream. The first time I made this Candy Corn Poke Cake, little Sofia was maybe four, and she was absolutely mesmerized by the colors. Honestly, so was I! I remember thinking, “This is it. This is the Halloween tradition we’re starting.” And guess what? It stuck! Every year since, we’ve made this easy candy corn cake, and it’s become just as much a part of our October as pumpkin carving and costume planning.
Now, I’m not gonna lie, the first time I tried to make this Candy Corn Poke Cake, it was a bit of a disaster. I didn’t let the cake cool enough before poking the holes, and the filling just seeped right through the bottom! It was a sticky, sugary mess, but hey, even Delilita has her kitchen mishaps, right? That’s how I learned the importance of patience when baking this festive poke cake – a lesson I’m happy to share with you!
Life with a busy family means quick and easy is the name of the game. That’s why this Candy Corn Poke Cake is such a winner. It uses simple ingredients and comes together in a snap, which leaves me more time for all the fun fall activities. It’s the perfect treat to bring to a Halloween party, or just to enjoy with the family on a chilly evening. I really wanted to get it right, so I tried this Candy Corn Dessert from Candy Corn Poke Cake – Sweet and Savory Meals.
I truly believe that cooking should be joyful and nourishing, both for the body and the soul. And that’s exactly what this Candy Corn Poke Cake is all about. So, pull up a chair, grab your mixing bowls, and let’s get baking! Trust me, you’re going to love this fall themed cake. I have made this recipe so many times that I am finally ready to share this with you all! Let’s get started, shall we?
What You’ll Need for This Candy Corn Poke Cake
Alright, let’s talk ingredients! For this Candy Corn Poke Cake, you don’t need anything fancy – just good, old-fashioned baking staples. I always use a classic white cake mix as the base for my Candy Corn Poke Cake. I find it provides the perfect canvas for the vibrant colors and creamy filling.
Here’s what you’ll need:
- 1 box white cake mix: plus ingredients called for on the box (usually eggs, oil, and water)
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) jar caramel topping
- 1 (8 ounce) container frozen whipped topping, thawed
- Yellow food coloring
- Orange food coloring
- Candy corn, for topping: (because what’s a Candy Corn Poke Cake without actual candy corn, right?)
When making Candy Corn Poke Cake, you can find sweetened condensed milk in the baking aisle of most grocery stores. I often stock up when it’s on sale, because it’s a staple in so many of my desserts. For a shortcut, you can buy pre-made caramel topping.
Here’s a Candy Corn Poke Cake trick I learned: make sure your cake is completely cool before you start poking holes. Trust me on this one! Warm cake will just crumble, and you’ll end up with a mess (like I did that first time!). To save time, I often bake the cake the night before and let it cool overnight. This Halloween poke cake is even easier than you think!
For cost-saving tips, keep an eye out for sales on cake mixes and whipped topping, especially around the holidays. And if you want to be extra thrifty, you can even make your own whipped cream!
Leftover candy corn can be stored in an airtight container at room temperature. It should last for several weeks, but let’s be honest, it probably won’t last that long! The rest of the cake should be stored in the refrigerator, covered, for up to 3 days.
And if you’re looking for more delicious and easy fall desserts, check out my recipe for Caramel Apple Cheesecake Dip! It’s another family favorite that’s sure to please. Or, for another no-bake dessert that captures the essence of fall, consider my No-Bake Pumpkin Cheesecake Balls; their rich, spiced flavor perfectly complements the candy corn sweetness.
Let’s Make This Candy Corn Poke Cake Together
Okay, friend, let’s get down to business. This Candy Corn Poke Cake is easier than you think, I promise! Just follow these simple steps, and you’ll have a show-stopping dessert in no time. Baking this easy candy corn cake is a lot of fun!
- Bake the cake: Prepare the white cake mix according to the package directions. Pour the batter into a 9×13 inch baking pan and bake as directed. Once baked, let the cake cool completely. This is super important! I learned the hard way with Candy Corn Poke Cake that patience is key here.
- Poke those holes: Once the cake is completely cool, use the end of a wooden spoon or a large fork to poke holes all over the cake. Don’t be shy! The more holes, the more delicious filling it can hold.
- Pour in the goodness: Slowly pour the sweetened condensed milk over the cake, making sure it seeps into all the holes. Then, drizzle the caramel topping evenly over the cake. In my kitchen, Candy Corn Poke Cake usually takes about 15-20 minutes for the sweetened condensed milk and caramel to fully soak in.
- Color the whipped topping: In two separate bowls, divide the thawed whipped topping. Add yellow food coloring to one bowl and orange food coloring to the other. Mix until each bowl of whipped topping is evenly colored.
- Create the candy corn effect: Spread the yellow whipped topping over one-third of the cake, then spread the orange whipped topping over another one-third of the cake. Leave the remaining one-third of the cake with the original white whipped topping.
- Chill out: Cover the cake and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the whipped topping to set. While the Candy Corn Poke Cake is chilling, I usually tidy up the kitchen and maybe sneak a little bit of candy corn (don’t tell anyone!).
- Top it off: Before serving, sprinkle the top of the cake with candy corn. And that’s it! Your festive poke cake is ready to enjoy.
Don’t worry if your Candy Corn Poke Cake doesn’t look perfect. It’s all about the taste, and trust me, it will be delicious! Just remember to let the cake cool completely and take your time with each step.
Your Candy Corn Poke Cake should smell like a sweet mix of caramel and vanilla, with a hint of that classic candy corn aroma. And when you cut into it, you’ll see those beautiful layers of color.
And if you’re in the mood for more poke cake goodness, check out this Candy Corn Jell-O Poke Cake — Mommy’s Kitchen recipe! It’s another fun and festive twist on a classic dessert.
How I Love to Serve This Candy Corn Poke Cake
Oh, friends, this Candy Corn Poke Cake is such a crowd-pleaser! My family loves this Candy Corn Poke Cake when I serve it after a Halloween dinner, or as a special treat during our fall movie nights. There’s just something about that sweet, creamy flavor and those festive colors that makes everyone smile. You can easily whip up this simple Halloween poke cake for any occasion!
I don’t usually serve anything else with this Halloween poke cake – it’s pretty rich and satisfying on its own. But if you want to add a little something extra, a scoop of vanilla ice cream or a dollop of whipped cream would be delicious.
This Candy Corn Poke Cake is perfect for Halloween parties, fall potlucks, or even just a cozy night in with the family. It’s also a great dessert to bring to a friend’s house or to share with neighbors.
For presentation tips, I like to arrange the candy corn on top in a neat, even layer. You can even get creative and make a pattern with the candy corn. A sprinkle of festive sprinkles would also add a nice touch. I got some great inspiration from Trick-or-treat yourself! This Candy Corn Poke Cake is layered with …
If you have extra Candy Corn Poke Cake (which is rare in my house!), you can store it in the refrigerator for up to 3 days. Just make sure to cover it tightly so it doesn’t dry out. Although it is not going to last long that is for sure!
I’ve tried a few seasonal variations of this Candy Corn Poke Cake over the years. One year, I added a layer of crushed Oreos to the top, which gave it a nice chocolatey crunch. Another time, I used pumpkin spice cake mix instead of white cake mix, which added a warm, autumnal flavor. It’s fun to experiment and see what works!
Friends always ask for this Candy Corn Poke Cake recipe whenever I make it. It’s just one of those desserts that everyone loves. This dessert is such an easy candy corn cake, and it is a real crowd pleaser! You can make it your own, and customize it!
Your Candy Corn Poke Cake Questions Answered
Okay, let’s tackle some of those burning Candy Corn Poke Cake questions! I’ve been making this for years, so I’ve definitely learned a few things along the way.
Q: My cake is sticking to the pan! What can I do?
A: Ah, yes, the dreaded sticking cake! You know what I do when my Candy Corn Poke Cake is sticking? I make sure to grease and flour the pan really well before pouring in the batter. You can also use parchment paper to line the bottom of the pan. That way, the cake will slide right out.
Q: Can I use a different type of cake mix?
A: Absolutely! While I prefer white cake mix for its neutral flavor and the way it showcases the colors, you can definitely experiment with other flavors. I’ve tried yellow cake mix, which adds a richer, buttery flavor. And as I mentioned before, pumpkin spice cake mix is a great option for a fall-themed twist on this Halloween poke cake.
Q: My whipped topping is separating. What did I do wrong?
A: Whipped topping can be a bit finicky. Make sure it’s fully thawed before you start coloring it. And don’t overmix it, or it will start to separate. If it does separate, try gently folding it back together with a spatula.
Q: Can I make this Candy Corn Poke Cake ahead of time?
A: Yes, definitely! In fact, I think it tastes even better when it’s made a day ahead of time, because it gives the flavors a chance to meld together. Just make sure to store it in the refrigerator, covered, until you’re ready to serve it.
Q: I don’t like candy corn. Can I use a different topping?
A: Of course! The candy corn is really just for decoration and to tie in with the theme. You can use any kind of topping you like. Sprinkles, chocolate shavings, chopped nuts, or even a drizzle of chocolate sauce would all be delicious.
Q: Can I use fresh whipped cream instead of store-bought whipped topping?
A: Absolutely! Fresh whipped cream will definitely elevate the flavor of this Candy Corn Poke Cake. Just make sure to use heavy cream and whip it until stiff peaks form. And be aware that fresh whipped cream doesn’t hold its shape as well as store-bought whipped topping, so it’s best to use it right before serving.
Q: My family doesn’t like caramel. What can I substitute?
A: That’s no problem at all! You can substitute the caramel topping with any kind of sauce you like. Chocolate sauce, butterscotch sauce, or even a fruit puree would all be delicious.
My Final Thoughts on This Candy Corn Poke Cake
This Candy Corn Poke Cake holds a special place in my heart because it’s become such a cherished family tradition. It’s a reminder of all the fun we’ve had together over the years, and it’s a way to create new memories each and every Halloween. It is also really easy, I consider it a simple Halloween poke cake!
Here are my Candy Corn Poke Cake Pro Tips:
- Make sure the cake is completely cool before poking holes: I can’t stress this enough!
- Don’t be afraid to experiment with different flavors and toppings: That’s how you make it your own!
- Have fun with it! Baking should be enjoyable, so relax and let your creativity shine.
I’ve tried a few different variations of this Candy Corn Poke Cake over the years. One year, I added a layer of crushed pretzels to the top for a salty-sweet twist. Another time, I used a chocolate cake mix instead of white cake mix, which created a rich, decadent dessert. My son, Leo, loves the chocolate version, while my daughter, Sofia, prefers the classic white cake version. Everyone really loves this festive poke cake!
I really hope you’ll try making this Candy Corn Poke Cake for your family. It’s such a simple and delicious dessert that’s sure to become a new tradition. And who knows, maybe it will even create some lasting memories for you and your loved ones, just like it has for me. I hope that you come to think of it as your favorite candy corn dessert!
So go ahead, grab your ingredients, put on some music, and get baking! I’m sure you’ll create something amazing. Remember, cooking is all about sharing love and creating memories, one delicious bite at a time. This dessert has become my favorite Halloween poke cake!
And if you’re looking for another fun and festive fall dessert, check out my recipe for Pumpkin Cannoli Cake Roll! It’s another family favorite that’s perfect for the holidays. If you love this Candy Corn Poke Cake, that Pumpkin Cannoli Cake Roll will be right up your alley!
Happy baking, friends! I can’t wait to hear about your own Candy Corn Poke Cake adventures. I hope you love this easy candy corn cake as much as my family and I do!
Candy Corn Poke Cake
This Candy Corn Poke Cake is a fun and festive dessert perfect for Halloween! A moist cake is infused with candy corn flavor and topped with whipped cream and more candy corn for a sweet treat everyone will love.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 box (15.25 oz) white cake mix, plus ingredients called for on box
- 1 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Yellow and orange gel food coloring
- 8 oz whipped topping, thawed
- 1 cup candy corn, divided
Instructions
- Prepare cake according to package directions in a 9×13 inch pan. Let cool completely.
- In a bowl, whisk together sweetened condensed milk, heavy cream, and vanilla extract.
- Divide the milk mixture into two separate bowls. Tint one bowl yellow with food coloring and the other bowl orange.
- Using the end of a wooden spoon or a straw, poke holes all over the cake.
- Pour the yellow milk mixture over half of the cake, and the orange milk mixture over the other half, making sure to fill the holes.
- Spread the whipped topping evenly over the cake.
- Sprinkle with remaining candy corn.
- Refrigerate for at least 2 hours before serving.
Notes
For a richer flavor, use a vanilla cake mix instead of a white cake mix. You can also drizzle melted white chocolate over the top of the cake before adding the candy corn.