Candy Corn Poke Cake

Candy corn poke cake is the perfect fall and Halloween treat! Delicious candy corn and yummy cake make a fun and festive dessert. 

Candy Corn Poke Cake

I love how easy poke cakes are to make! They are always so moist and tasty too. The candy corn flavors of this cake will make it your favorite dessert recipe of the season. 

Halloween and fall recipes to try:

• Jack-O-Lantern Quesadilla
• Spaghetti and Eyeballs Recipe
• Spider Web Cupcakes
• Mummy Dogs Recipe
• Unicorn Witch Cupcakes

What is poke cake?

Can you believe some people have never heard of poke cake?! It’s a cake that you poke holes in after baking and then fill the holes with a liquid or filling – like jello, pudding, condensed milk, just to name a few. 

More recipes like this:

• Red Velvet Poke Cake

How do you poke holes in a cake?

You can use a toothpick, bamboo skewer, or small wooden spoon. However you can use your favorite small utensil. The key to the perfect cake is to not make the holes too big, close together, or all the way through the cake. 

What should I top this fall poke cake with?

I used whipped cream as icing and then sprinkled peanuts and candy corn on top for a yummy sweet and salt combination. If you are allergic to peanuts you can simply omit them from the topping and just use candy corn.

Halloween Poke Cake Ingredients

• all purpose flour
• baking powder
• baking soda
• salt
• unsalted butter
• sugar
• vanilla
• eggs
• buttermilk
• Yellow food coloring
• candy corn
• water
• frozen whipped topping
• dry roasted peanuts

How to make candy corn poke cake

Begin by preheating the oven to 350 degrees Fahrenheit and prepping a 9×13 baking dish with non-stick cooking spray.

Take a medium bowl and whisk together the flour, baking powder, baking soda, and salt. 

Next in a larger mixing bowl, whip the butter until fluffy. Slowly add in the sugar and continue to beat until completely incorporated. Then add in the vanilla and eggs, beating throughly after each egg.

After that add in the flour mixture in ½ cup increments, alternating each addition with buttermilk. Blend together well until mixed – do not over beat.

Next add in yellow food coloring and stir until combined. (Note this is completely optional.)

Pour the cake batter into the 9×13 baking dish.

Bake for 40 to 45 minutes or until done.

Let the cake to cool on a wire rack to room temperature.

Meanwhile, add ¾ cup candy corn and water into a saucepan and cook over medium heat, stirring occasionally until the candy corn has melted. Bring the mixture to a boil and boil for 1 minute. Remove mixture from heat and allow to cool a bit.

Using a toothpick, poke holes into the cake. Then pour the candy corn syrup over the cake.

Spread the whipped topping over the cake as frosting.

Top with the remaining candy corn and chopped peanuts.

Candy Corn Poke Cake

Prep Time: 5 minutes

Cook Time: 45 minutes

Servings: 16

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What You Need

• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter room temperature
• 1 3/4 cups sugar
• 1 tsp vanilla
• 3 eggs room temperature
• 1 1/3 cups buttermilk
• yellow food coloring optional
• 1 1/2 cup candy corn divided
• 3/4 cup water
• 8 ounces frozen whipped topping thawed
• 1/2 cup dry roasted peanuts chopped

Directions

1. Begin by preheating the oven to 350 degrees Fahrenheit and prepping a 9x13 baking dish with non-stick cooking spray.

2. Take a medium bowl and whisk together the flour, baking powder, baking soda, and salt. 

3. Next in a larger mixing bowl, whip the butter until fluffy. Slowly add in the sugar and continue to beat until completely incorporated. Then add in the vanilla and eggs, beating throughly after each egg.

4. After that add in the flour mixture in ½ cup increments, alternating each addition with buttermilk. Blend together well until mixed - do not over beat.

5. Next add in yellow food coloring and stir until combined. (Note this is completely optional.)

6. Pour the cake batter into the 9x13 baking dish.

7. Bake for 40 to 45 minutes or until done.

8. Let the cake cool on a wire rack to room temperature.

9. Meanwhile, add ¾ cup candy corn and water into a saucepan and cook over medium heat, stirring occasionally until the candy corn has melted. Bring the mixture to a boil and boil for 1 minute. Remove mixture from heat and allow to cool a bit.

10. Using a toothpick, poke holes into the cake. Then pour the candy corn syrup over the cake.

11. Spread the whipped topping over the cake as frosting.

12. Top with the remaining candy corn and chopped peanuts.