Candy Corn Poke Cake
This tasty and colorful candy corn poke cake is perfect for celebrating the fall holidays! It is a beautiful and delicious showstopper that is easy to make!
There is something about the fun colors of candy corn that just scream fall! I love creating desserts based on this classic candy and this easy poke cake is one of our favorites!
This cake is made with a boxed cake mix and topped with a homemade cream cheese whipped cream topping that is nice and light! Then it is topped with tasty candy corn to create a cake that everyone loves!
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FAQ & Tips-
Can I make my cake from scratch? Yes! I like to use a cake mix for this because it is quick and easy. But if you have a favorite white cake recipe that you’d like to use for this you can!
Can I top the cake with cool whip? Many poke cakes are topped with cool whip and if that is your preference you can do that with this one. I like to use my homemade whipped cream topping because it is creamy and delicious but if you need something quicker or prefer cool whip you can absolutely use it!
Use gel food coloring- Gel food coloring has a more concentrated color so you don’t have to use much of it, that makes it perfect for creating this brightly colored poke cake.
Here’s what you’ll need for this cake
White Cake Mix & Ingredients to make according to package directions
Orange Gel Food Coloring
Yellow Gel Food Coloring
1- 14 oz Can Sweetened Condensed Milk
For the Topping-
8 oz Cream Cheese – softened
1 Cup Powdered Sugar
1 Tbsp Vanilla Extract
2 Cups Heavy Cream
1 Cup Candy Corn
Here’s how to make this candy corn poke cake
First you’ll want to lightly grease a 13×9 pan.
Mix cake mix according to package directions (or recipe if you’re making a from scratch cake) and divide the batter equally into 3 bowls (about 1 ½ cups of cake batter in each)
Add yellow food coloring to one of the bowls, add a few drops and stir until well mixed, adding additioan coloring if desired.
Repeat with the orange food coloring in the second bowl.
Leave the third bowl white.
Pour the yellow batter across the bottom of your prepared pan and spread evenly. Place in the freezer on a level surface for 20 minutes.
Remove the pan from the freezer and pour the orange batter across the yellow layer and spread it evenly. Place the pan back in the freezer for another 20 minutes.
Remove from the freezer and spread the final white layer evenly across the top. Allow the pan of layered cake batter to sit at room temperature for about 30 minutes while your oven preheats.
Preheat your oven to 350.
Bake according to package or recipe directions.
While the cake is still warm use a chopstick, straw, or handle of a wooden spoon to poke holes in even rows about an inch apart all over the cake.
Pour the sweetened condensed milk evenly over the top of the cake making sure to pour it into all the holes.
Cover the cake with plastic wrap or aluminum foil and place in in the refrigerator at least 8 hours or overnight.
To make the topping-
Before starting place a mixing bowl in the freezer for about 15 min, this helps the whipped cream whip up more easily.
In a separate mixing bowl cream together softened cream cheese, powdered sugar, and vanilla until creamy and well mixed.
Remove your chilled bowl from the freezer add in the cream and mix with an electric mixer or stand mixer on medium speed for 1-2 minutes, increase the speed to high and continue mixing until stiff peaks form.
Add the cream cheese mixture into the whipped cream and beat on medium speed for 1-2 minutes or until well incorporated.
Spread the topping across your refrigerated cake evenly. Sprinkle the top with candy corn. Cut into 12 pieces and serve chilled.
Keep any leftovers refrigerated in an airtight container.
