Hey there, fellow food lovers! Nyla here, and I’m absolutely bursting with excitement to share one of my all-time favorite comfort food creations. Get ready to transform your fall festivities, because we are diving head-first into a Candy Corn Poke Cake experience!
Picture this: a super moist cake soaked in sweet, creamy goodness, topped with the iconic flavors of candy corn. It’s a party in your mouth, and I promise this Candy Corn Poke Cake recipe will turn any ordinary meal into a special occasion. I knew I wanted to make this classic poke cake recipe even more exciting. Let’s get started!
INGREDIENTS You Need
This Candy Corn Poke Cake ingredient list is all about bold flavors that actually work together! And trust me, you can grab pretty much everything during your normal shopping trip. No blandness allowed!
- 1 box white cake mix (plus ingredients called for on the box)
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) jar caramel topping
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup candy corn cake pieces
No worries if you don’t have heavy cream. I use whipped topping all the time in my Candy Corn Poke Cake to make it even easier! It gives the same great texture, and it’s one less thing to worry about on a busy weeknight.
This Candy Corn Poke Cake gets its amazing taste from the combination of caramel and cream cheese. It’s seriously addictive! I love adding extra vanilla to my Candy Corn Poke Cake for that extra kick of sweetness. For the candy corn itself, you can easily find it at most grocery stores during the fall, or order online anytime.
Let’s Make Some!
Okay, let’s get our hands dirty and make some delicious magic! This is my favorite part of making Candy Corn Poke Cake – watching the magic happen.
- First, bake the white cake according to the directions on the box. This usually takes about 30-35 minutes at 350°F. I always use a toothpick to check for doneness!
- Once the cake is out of the oven, let it cool slightly for about 10 minutes. This is super important!
- Now comes the “poke” part! Use the end of a wooden spoon or a fork to poke holes all over the top of the cake. Make sure the holes are evenly spaced, about an inch apart. This is where the magic starts happening!
- Pour the sweetened condensed milk evenly over the cake, letting it seep into all those holes. This is what makes the cake so incredibly moist and delicious.
- Next, drizzle the caramel topping generously over the entire cake. Don’t be shy – the more caramel, the better!
- In a large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Make sure there are no lumps!
- In a separate bowl, whip the heavy cream until stiff peaks form. If you are using whipped topping, fold it into the cream cheese mixture. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread the cream cheese frosting evenly over the top of the cake. While your Candy Corn Poke Cake is doing its thing, get ready for some amazing aromas!
- Finally, sprinkle the candy corn pieces all over the top of the frosted cake. This gives it that signature halloween cake look!
- Cover the cake and refrigerate for at least 2 hours before serving. This allows all the flavors to meld together, and the cake gets even more moist and delicious.
In my kitchen, this Candy Corn Poke Cake usually takes about 20 minutes to prep and an additional 30 minutes of bake time, plus chilling. Don’t worry if your Candy Corn Poke Cake looks a little messy at this point; it’s all part of the fun! The most important thing is the taste, and I promise it will be amazing.
How to Serve Up This!
People literally do happy dances when this Candy Corn Poke Cake hits the table! I love to enjoy this Candy Corn Poke Cake chilled, straight from the fridge. It’s the perfect dessert after a cozy fall dinner, or at a Halloween party.
For bold flavor pairings, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess complements the sweetness of the cake perfectly. This Candy Corn Poke Cake is perfect for those weeknight dinners that need to be special!
For presentation, I like to dust the top with a little extra powdered sugar before serving. It adds a touch of elegance and makes it look even more tempting. If you have any leftover candy corn cake, crumble it over ice cream or use it as a topping for yogurt! You can check this easy candy corn poke cake in Hezzi-D’s Books and Cooks.
FAQs:
Here are some frequently asked questions about my Candy Corn Poke Cake, straight from my fellow food lovers.
Will kitchen newbies succeed with this Candy Corn Poke Cake?
Absolutely! This Candy Corn Poke Cake is super easy to make, even if you’re a beginner. The recipe is straightforward, and there’s plenty of room for happy accidents!
What if I mess up my Candy Corn Poke Cake? (Spoiler: it’ll still taste incredible!)
Trust me, even if it doesn’t look perfect, it will still taste amazing! The beauty of a poke cake is that the flavors all blend together, so any imperfections are easily forgiven.
How can I prep this Candy Corn Poke Cake for busy weeknights?
You can bake the cake ahead of time and store it in the fridge until you’re ready to assemble the rest of the recipe. This saves a ton of time on busy weeknights! You can also use this poke cake recipe as a guide.
Can I use a different flavor of cake mix?
Definitely! While I love the classic white cake, you can experiment with different flavors like yellow cake or even chocolate cake. Get creative!
Can I add other toppings besides candy corn?
Of course! Feel free to add other candies, sprinkles, or even a drizzle of chocolate sauce. The possibilities are endless. This halloween cake can be customized to your heart’s content.
How long will this Candy Corn Poke Cake last in the fridge?
This Candy Corn Poke Cake will stay fresh in the fridge for up to 3-4 days. Just make sure to cover it tightly to prevent it from drying out.
Is this Candy Corn Poke Cake too sweet?
Some people think candy corn is a bit too sweet. If you’re worried about it being too sweet, you can reduce the amount of caramel topping or use a less sweet frosting. You can also see this Candy Corn Poke Cake recipe from Mrs Happy Homemaker to get another take on this recipe.
CONCLUSION:
This Candy Corn Poke Cake brings me so much joy because it’s the perfect combination of comfort food and festive fun. It’s a crowd-pleaser that always gets rave reviews, and it’s so easy to make!
My Candy Corn Poke Cake Flavor Secrets:
- Don’t be shy with the caramel! The more, the merrier!
- Make sure the cream cheese is fully softened before beating it, otherwise you’ll end up with lumps.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
I have so many variations on this candy corn cake, you won’t believe it! For a tropical twist, I sometimes add pineapple chunks and coconut flakes. This Candy Corn Poke Cake reminds me of another bold flavor favorite, this Hawaiian Pineapple Carrot Cream Cake. If you’re feeling extra decadent, you can drizzle it with chocolate sauce. This fall dessert would look great on any table. And for a healthier option, I sometimes use a sugar-free cake mix and whipped topping.
No matter which version you choose, I encourage you to trust your taste buds and get creative in the kitchen! For more weeknight winners that don’t sacrifice on taste, check out these Butternut Squash Pancakes. I am super excited for you to try this Candy Corn Poke Cake and make it your own! Now go whip up some delicious magic!
Don’t be afraid to play around with different flavors and toppings until you find your perfect combination. I love hearing about your cooking adventures, so be sure to share your creations with me. You can check another Candy Corn Poke Cake recipe in Devour Dinner. If your kids love this halloween cake, they’ll go crazy for Vegan Apple Crumble Cheesecake!
Candy Corn Poke Cake
This Candy Corn Poke Cake is a fun and festive dessert perfect for Halloween! A moist cake is infused with sweetened condensed milk and topped with whipped cream and candy corn for a sweet and colorful treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 box white cake mix, plus ingredients to prepare cake
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container whipped topping, thawed
- 1 cup candy corn
- Optional: Yellow and orange food coloring
Instructions
- Prepare cake according to package directions in a 9×13 inch pan. Let cool completely.
- Using the back of a wooden spoon or a large fork, poke holes all over the cake.
- Pour sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
- If desired, divide the whipped topping into two bowls and tint one yellow and one orange using food coloring.
- Spread whipped topping (or the colored variations) evenly over the cake.
- Sprinkle with candy corn.
- Refrigerate for at least 2 hours before serving.
Notes
For an extra touch, drizzle melted white chocolate over the candy corn. Store leftover cake in the refrigerator.