Candy Corn Poke Cake
This Candy Corn Poke Cake is the perfect fall dessert – and it couldn’t be easier to make. Not only does it look super cool but it’s delicious!
You have no idea how lucky we are to have a recipe with candy corn posted here on the Mrs. You see, every year I purchase candy corn with the means of making a recipe with it… and every year, my kids gank it. The worst is when I am actually in the middle of making a recipe that I want to include candy corn in – and low & behold… the candy corn has magically disappeared. You know – as in *poof”…. inside the family’s bellies.
So, this time I had a plan. And, no – it wasn’t to seal it off with those red laser beams & an ADT alarm systems (although the thought is rather tempting). ‘Stop Intruder! Back away from the candy corn!’ My plan was actually very simple… make the recipe as soon as I walked in the door with the aforementioned candy corn.
Candy corn – it’s like the nectar of the Fall. Or something like that.
But yes, my plan definitely worked. At last – I had a candy corn dessert. A candy corn poke cake at that, and it was certainly phenomenal. A phenomenal phenomenon at that …. because that sounds kinda cool.
Here’s what you need:
You can use either a white cake mix or yellow cake mix for this. Prepare the cake mix according to the directions on the back of the box. Then, divide the batter into 2 separate bowls.
Use food coloring to color one bowl orange & the other one yellow. I used red & yellow food coloring for the orange… and I wasn’t planning on using any food coloring on the yellow thinking the yellow cake mix would allow it to be yellow enough – that was until I mixed it up. So, I did end up adding a few drops of yellow food coloring to it just to please the little voice inside my head. 😉 And wow – I said yellow a lot up there ^^
Spray a 9×13 baking dish with non-stick cooking spray. Pour the yellow batter into the bottom, and then pop it into the freezer for about 20 minutes to firm up.
Remove from the freezer, and pour on the orange batter. Let it sit at room temp for about 15 minutes while your oven preheats (use the oven temp recommended on the back of the cake mix box).
Bake according to the back of the box.
As soon as the cake comes out of the oven, poke holes all in it with the back of a wooden spoon. Then, pour the can of sweetened condensed milk on top of the warm cake – making sure it gets in all the little holes you just poked in the cake.
Let the cake cool at room temperature until cool enough to comfortably handle, and then pop it into the fridge until completely cooled. Frost it with the tub of Cool Whip – aka, the white on top of the candy corn.
Now, sprinkle the cake with candy corn candies. Store in the refrigerator. Beware of little hands who might reach in & steal some of the candy corn off the cake…. I should know 😉
Candy Corn Poke Cake
- 1 box yellow or white cake mix
- orange & yellow food coloring or red+yellow makes orange!
- 1 can sweetened condensed milk
- 8 oz tub of Cool Whip or more if you like a little extra!
- 1 package of candy corn for garnish
- Prepare the cake batter according to the directions on the back of the box. Divide the cake batter equally between 2 bowls. Using the food coloring, dye one half orange & the other half yellow.
- Spray a 9x13 baking dish with non-stick cooking spray. Pour in the yellow batter. Freeze for 20 minutes. Remove from freezer, & spread the orange dyed batter on top. Let stand at room temperature while the oven preheats. Preheat the oven according the the directions on the back of the cake mix box.
- As soon as the cake comes out of the oven, poke holes all over it using the back of a wooden spoon. Pour the can of sweetened condensed milk on top, making sure it gets in all of the holes you just poked. Cool until cool enough to handle, and then pop it in the fridge until it's completely cooled.
- Frost with Cool Whip. Garnish with candy corn. Store in the refrigerator.
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