Candy Corn Cake—Easy Halloween Poke Cake Recipe
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This Candy Corn Cake is the perfect festive fall dessert to bring a little Halloween fun to your table. With soft, moist cake in candy corn colors, with a creamy top of Cool Whip and candy corn candy, each bite is a treat. Not only does it look super cool but it’s also so easy to make.
Candy Corn Cake
You have no idea how lucky we are to have a recipe with candy corn posted here.
You see, every year I purchase candy corn with the means of making a recipe with it. Every year, my kids steal it!
Even when I am in the middle of making a recipe, some will be missing from my bowl of ingredients.
Candy corn, it’s like the nectar of Fall for some families.
And if your family loves candy corn as much as I mine do, they are going to die for this colorful and festive candy corn poke cake. It’s perfect for a themed dessert night or to take to a Halloween party.
Why You’ll Love Candy Corn Cake
- Easy to Make: Starts with a boxed cake mix, so there’s no need to make everything from scratch.
- Festive Halloween Colors: The yellow and orange layers with the white top looks just like a classic candy corn!
- Sweet and Moist: Sweetened condensed milk soaks into the cake, making every bite soft and delicious.
- Perfect for Parties: Candy corn cake is a fun dessert for Halloween parties, fall gatherings, and family celebrations.
- Make-Ahead Friendly: Prepare it ahead of time and keep it chilled in the refrigerator until you’re ready to serve.
Ingredients for Candy Corn Cake
- Yellow or White Cake Mix: You’ll need one box of yellow or white cake mix for this candy corn cake. Either one works just fine.
- Orange and Yellow Food Coloring: Yellow food coloring and orange food coloring to create the classic candy corn colors.
- Sweetened Condensed Milk: Adds sweetness and moisture to the cake as it soaks in.
- Cool Whip: To spread over the cooled cake just like frosting.
- Candy Corn: Grab one package of classic candy corn for a festive look.
How to Make Candy Corn Cake
Prepare the Cake Batter: Prepare the cake batter according to the directions on the back of the box. Divide the batter evenly between two bowls. A large mixing bowl works well for mixing, and a separate bowl makes it easy to color each half.
You can use a stand mixer on medium speed to make the cake or a mixer with a whisk attachment. I like to use some good old elbow grease and a big mixing spoon in a large bowl.
Color the Cake Batter: Add yellow food coloring to one bowl and orange food coloring to the other. Stir each bowl until the colors are evenly mixed. If you don’t have orange food coloring, you can mix red and yellow food coloring to make your own orange color.
Layer the Cake Batter: Spray a 9×13-inch baking dish with nonstick cooking spray. Pour the yellow batter into the dish and spread it evenly. Place the dish in the freezer for 20 minutes. Remove the dish from the freezer and gently spread the orange batter over the yellow layer.
Preheat the Oven: Let the layered cake batter stand at room temperature while you preheat the oven. Follow the temperature listed on the back of your cake mix box.
Bake the Cake: Bake the cake according to the package directions.
Poke Holes in the Cake: As soon as the cake comes out of the oven, use the handle of a wooden spoon to poke holes all over the top. Space the holes across the cake so the sweetened condensed milk soaks into the entire cake.
Add the Sweetened Condensed Milk: Slowly pour the sweetened condensed milk over the warm cake. Take your time and make sure it gets into all the holes.
Cool the Cake: Let the cake cool until it’s cool enough to handle. Then pop it in the fridge until it has cooled completely. Make sure the cake is fully chilled before adding the topping so your Cool Whip stays light and fluffy.
Add the Cool Whip: Spread the tub of Cool Whip evenly over the cooled cake just as you would with white frosting. Smooth it all the way to the edges for a pretty finish, like the white on top of a candy corn.
Garnish and Serve: Finish your cake with candy corn sprinkled over the top. Keep the cake covered and stored in the refrigerator until you’re ready to serve.
Ways to Serve Candy Corn Cake
- Pair a slice with a warm mug of hot chocolate or coffee on a cool evening.
- Add a scoop of vanilla ice cream for an extra sweet dessert.
- In a large glass baking dish to share at a potluck, or fall party.
How to Store Leftovers
Store your leftover candy corn cake in the refrigerator, covered tightly with plastic wrap or a lid. Since this cake has a Cool Whip topping, it needs to stay chilled at all times.
For the best taste and texture, enjoy your cake within 3 to 4 days. When you’re ready for another slice, just take it straight from the fridge and enjoy right away.
More Poke Cake Recipes
Candy Corn Cake—Easy Halloween Poke Cake Recipe
Ingredients
- 1 box Yellow or White Cake Mix
- Orange and Yellow Food Coloring or red and yellow makes orange
- 1 can Sweetened Condensed Milk
- 8 oz. Tub of Cool Whip
- 1 package Candy Corn for garnish
Instructions
- 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 and the other half yellow.
- Spray a 9×13 baking dish with non-stick cooking spray. Pour in the yellow batter. Freeze for 20 minutes. Remove from freezer, and 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.
I’m curious why cool whip and not just white frosting?