Candy Corn Poke Cake

Y’all, where did this year go? While we’re at it, what happened to last year? It is hard to wrap my head around the fact that we are in October when my mind says it couldn’t possibly be past mid August. Yet, here we are, weather cooling somewhat, leaves turning, and  Thanksgiving will be here before you know it.

It’s important to enjoy each season as much as we possibly can and for me, that means celebrating with special dishes. Today I’m sharing a festive cake with you that will put a smile on everyone’s face – except the candy corn haters, but you can leave the candy corn off of their piece. Better yet, if you love candy corn, find as many people as possible who hate it so you never have to share. Makes for a sweet friendship!

But Christy,what does this cake tastelike? Oh goodness! I’m so glad you asked. It tastes like the cake version of an Orange Creamscicle ~Big Grin~ Even more reason to love it!

To make this, you’ll need: White Cake Mix (along with ingredients called for on the package to mix it up), small box orange gelatin, small box lemon gelatin, cool whip*, and candy corn.

Note: Make sure you get white cake mix and only use egg whites in making it (as instructed) so your cake with be the whitest white and the color of your lemon jello will show up really well. I mention this because I often get a white cake mix and just use the whole egg to still end up with a whitish cake but not waste any eggs, but this time it’s important to follow the instructions as closely as you can for the prettiest cake.

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*If you’d like to make homemade whipped cream rather than use store bought whipped, topping, go for it! While you’re at it, you can make the cake from scratch, too. Feel free to use this recipe exactly as written to achieve the results shown in the photos or modify it to suit your needs.

The actual recipe is at the bottom of this post on the printable recipe card.

Prepare cake mix according to package directions and bake in a greased 9×13 baking dish. Allow cake to cool completely.

After cake has cooled, use the end of a wooden spoon to poke rows of holes, about an inch apart, all over the top of the cake until it looks like it has been attacked by methodical woodpeckers with extraordinarily large beaks.

In a medium sized bowl, place 1/2 cup boiling water and stir in orange gelatin until completely dissolved. Add 1/2 cup cold water and stir until blended. Repeat for the lemon gelatin.

Pour the orange gelatin into every other row of holes on the cake and then go back and pour the lemon gelatin on the remaining rows.

Ice cake with cool whip or make your own whipped cream. 

Cover and refrigerate until well chilled. Garnish with candy corn before serving.

Now get ready for the fun part!

The cut pieces are as pretty as a picture!

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Candy Corn Poke Cake

 

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Author: Christy Jordan

Ingredients

• 15 oz box white cake mix (and the ingredients that go with it such as eggs, water and oil)
• 3 oz box orange flavored gelatin
• 3 oz box lemon flavored gelatin
• 16 ounce tup Whipped Topping, or 2-3 cups homemade whipped cream

Instructions

1. Prepare cake mix according to package directions and bake in a greased 9x13 baking dish. Allow cake to cool completely.
2. After cake has cooled, use the end of a wooden spoon to poke rows of holes, about an inch apart, all over the top of the cake.
3. In a medium sized bowl, place ½ cup boiling water and stir in orange gelatin until completely dissolved. Add ½ cup cold water and stir until blended. Repeat for the lemon gelatin.
4. Pour the orange gelatin into every other row of holes on the cake and then go back and pour the lemon gelatin on the remaining rows.
5. Ice cake with cool whip or homemade whipped cream. Cover and refrigerate until well chilled. Garnish with candy corn before serving. Store in the refrigerator.

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