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.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

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

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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.

Find it online: https://grilldrip.com/candy-corn-poke-cake/