Description
A festive and delicious poke cake perfect for Halloween, featuring layers of candy corn flavor and a creamy topping.
Ingredients
Scale
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
- 1 cup candy corn
- 1 can sweetened condensed milk
- 1 cup whipped topping
- 1/2 cup orange frosting
- 1/2 cup yellow frosting
- 1/2 cup chocolate frosting
Instructions
- Preheat the oven according to the cake mix instructions.
- Prepare the yellow cake mix as directed on the box, adding the eggs and water.
- Bake the cake in a 9×13 inch pan until a toothpick comes out clean.
- Once baked, let the cake cool for 10 minutes, then poke holes all over the top using a fork.
- Pour the sweetened condensed milk over the cake, ensuring it fills the holes.
- Allow the cake to cool completely in the refrigerator for at least 2 hours.
- Spread the whipped topping over the cooled cake.
- Decorate the top with orange, yellow, and chocolate frosting in a candy corn pattern.
- Sprinkle candy corn on top for decoration.
- Slice and serve chilled.
Notes
- For a more intense candy corn flavor, consider adding candy corn extract to the cake mix.
- This cake can be made a day in advance and stored in the refrigerator.
- Ensure to use a non-stick spray for the cake pan to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg