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Recipe for Candy Corn Poke Cake
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Candy Corn Poke Cake Recipe

Looking for an easy and festive fall dessert? Look no further than this Candy Corn Poke Cake Recipe! It's cute, sweet, and easy to make. Even novice cooks will have no trouble whipping it up. Serve it at your next party and watch it disappear in no time!
Course Dessert
Cuisine American
Keyword cake, candy corn, poke cake
Prep Time 15 minutes
Cook Time 30 minutes
Chill/Setting Time 13 hours
Total Time 13 hours 45 minutes
Servings 12
Calories 413kcal

Ingredients

Cake

  • 1 white cake mix + ingredients to make according to package directions
  • orange gel food coloring
  • yellow gel food coloring
  • 14 oz sweetened condensed milk

Frosting

  • 1 cup confectioner's sugar
  • 8 oz cream cheese – softened
  • 1 tbsp vanilla extract
  • 2 cups heavy cream

Instructions

Cake

  • Lightly grease a 13x9 pan. Set aside.
  • Prepare the cake mix according to package directions and then 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, and orange coloring to another, the third will be left white.
  • Pour the yellow batter evenly across the bottom of the prepared pan and place it in the freezer for 20 minutes. (make sure it is on a level surface).
  • Remove the pan from the freezer and pour the orange batter on top of the yellow layer and smooth it evenly to cover. Place the pan back in the freezer for another 20 minutes.
  • Remove from the freezer and spread the final white layer across the top of the orange layer.
  • Preheat the oven to 350 degrees.
  • Allow the pan of the layered cake batter to sit at room temperature for about 30 minutes while the oven preheats.
  • Bake the cake according to the package directions.
  • While the cake is still warm use a chopstick or a handle of a wooden spoon to poke holes in even rows about an inch apart all over the cake.
  • Pour the sweetened condensed milk over the top of the cake making sure to pour it into all of the holes.
  • Cover the cake and place it in the refrigerator overnight. (or at least 8 hours)

Frosting

  • Before starting place the mixing bowl in the freezer for about 15 min, this helps the whipped cream whip up easier.
  • In a separate mixing bowl, beat together the confectioner's sugar, cream cheese and vanilla until creamy and blended.
  • Remove the chilled bowl from the freezer.
  • Add the heavy cream and beat on medium speed for 1-2 minutes, increase the speed to high and continue mixing until stiff peaks form.
  • Fold the cream cheese mixture into the whipped cream and mix for 1-2 minutes or until well combined. Take care to not over-mix, you don't want to deflate the whipped cream.

Decorate

  • Spread the frosting into an even layer on top of the refrigerated cake.
  • Top with candy corn.
  • Cut into 12 pieces and serve chilled.

Nutrition

Serving: 1g | Calories: 413kcal | Carbohydrates: 65g | Protein: 7g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 407mg | Potassium: 211mg | Fiber: 0.5g | Sugar: 37g | Vitamin C: 1mg | Calcium: 230mg | Iron: 1mg | Net Carbohydrates: 64g